This super easy chocolate date bark has gone absolutely viral on social media, and for good reason! This yummy bark combines sweet medjool dates with creamy peanut butter and chopped nuts for really delicious sweet treat.
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You’ve gotta try this one
If you’ve got a sweet tooth, you absolutely have to give this delish chocolate bark recipe a try. It’s crunchy, it’s chewy, and it gives off major candy bar vibes.
While it’s not a traditional candy bar, of course, it’s totally delicious in it’s own right.
If you’ve ever tried stuffed dates before with peanut butter and chocolate, it’s a very similar vibe and flavor.
If you love the combination of chocolate and peanut butter, it’s the perfect treat to satisfy a sweet craving.
The best part? They’re so simple and fun to make!
Date Crunch Bark Ingredients
Medjool dates: Medjool dates are the star of the show for this recipe. Unless you want to remove the pits yourself, get the pitted kind. You can grab them here if you don’t have any in your local store.
Chocolate chips: You can use whatever your favorite chocolate chips are, semi-sweet or dark chocolate. I used these Hu baking gems and they were absolutely perfect. They’re dark chocolate chips, but not too dark, and they work perfectly since the dates already add tons of sweetness.
Peanut butter: I used creamy peanut butter but you could use almond butter, cashew butter, or sunflower seed butter too.
Walnuts: Use whichever nuts you’d like. If you want it to have more of a “Snickers” vibe, use chopped peanuts.
Coconut oil: Adding just a tiny bit of coconut oil to your chocolate chips will help them melt and harden much smoother.
How to make chocolate dark bark
- Line a baking tray or cookie sheet with parchment paper or a silicone baking mat.
- Slice the dates open (or open by hand) so that you’re able to flatten them. Put the sticky side down.
- Using a cup, press the dates down firmly and form a layer on the parchment paper so that the dates are pressed down evenly across the pan. To get a thinner, more even layer, put down another piece of parchment paper on top and use a rolling pin.
- Melt your peanut butter in the microwave for 30 seconds and top dates with peanut butter and chopped walnuts.
- Next, melt your chocolate. Put your chocolate + coconut oil in a microwave-safe bowl and microwave in 15 to 30-second intervals until smooth. You can also melt your chocolate in a small sauce pan or double boiler.
- Pour the melted chocolate on top of the dates, peanut butter and walnut layer. Be sure to cover the entire layer with chocolate. Top with more walnut pieces if desired.
- Stick the date bark in the freeze for about 20-30 minutes until set.
- Once the date bark is set, cut into large pieces for serving using a sharp knife. I like a triangle shape for bark, but you can use a rectangle shape if you prefer it!
How do you store chocolate date bark?
This date bark stores best in the fridge. To keep the pieces from sticking together, I recommend putting a small square of parchment paper in between the bark pieces.
How long does the date bark last?
You can store in the fridge for up to 1 week in an airtight container or freeze for up to 2 months.
Is this a healthy treat?
When it comes to sweets, first, it’s important to remember that what you’re doing most of the time is what matters most.
Comparatively speaking, this is a nice sweet treat with less added sugar than most other desserts and has 2g of fiber per piece.
But it’s still mostly just carbs, so you might find yourself a bit more satisfied if you pair a piece of bark with a Greek yogurt or something like that.
PS see my post on balanced snacks here!
- Top with a sprinkle of flaky sea salt.
- Use half chocolate chips and half peanut butter chips.
- Swap walnuts for almonds for a chocolate almond bark.
- Add any chopped nuts that you like- peanut, almonds, cashews or even pistachios.
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Easy Chocolate Date Bark
- 2.5 cups dates
- 1/3 cup peanut butter melted
- 1/4 cup walnuts chopped
- 1 tsp coconut oil
- 1.5 cups chocolate chips semi-sweet or dark chocolate
- Line a baking sheet with parchment paper or silicone baking mat.
- Slice dates open so that you’re able to flatten them. Put the sticky side down and arrange them in a rectangle.
- Using a cup with a flat bottom, press the dates down firmly and form a layer on the parchment paper so that the dates are pressed down evenly across the pan. To get them more even, place another parchment paper sheet on top and roll with a rolling pin.
- Melt peanut butter in the microwave for 20-30 seconds. Drizzle evenly with peanut butter and then add the chopped walnuts on top.
- Next, melt your chocolate. Put your chocolate + coconut oil in a microwave safe dish and microwave in 15-30 second increments until smooth. Mix in between microwave sessions.
- Pour the chocolate over the date, peanut butter and walnut layer. Be sure to cover the entire layer with chocolate. Top with more walnut pieces if desired.
- Place the date bark in the freezer for 20 minutes until set.
- Slice into large pieces for serving (about 12-15 pieces)