Date Snickers with Peanut Butter and Dark Chocolate
By Ava Mitchell
Prep
15 min
Cook
5 min
Total
20 min
Servings
12
Level
Easy
Chilling the filled dates first keeps the peanut butter from loosening when the chocolate goes on, and I make these date Snickers as a no-bake candy-style treat with caramel-like dates, roasted peanut crunch, dark chocolate, and a pinch of salt on top (I like that little salt).
Make a narrow pocket down each date and leave its back attached, leaving room for the filling without splitting the fruit in half, and if you slice all the way through, the filling has nowhere to sit when you lift the date for coating. I line the baking sheet with parchment before I start filling the dates. Moving soft, filled dates onto paper later gets messy around the edges.
Fill each pocket, press in the chopped nuts, then freeze the tray for 15-20 minutes before you melt the coating. The dates should feel firm when they come back out, with the filling staying put inside the pocket. I use two forks for the dip, let the extra chocolate fall back into the bowl, then return each coated piece to the lined sheet.
Finish with flaky sea salt before the coating sets, then chill the tray for 10-15 minutes in the refrigerator or freezer. I wait until the shell is completely firm before moving them, and it doesn't smear when I pick one up from the parchment. I want the coating to break cleanly when you bite in, like this kind of no-bake candy.
Why you'll love this recipe
- Freezing the filled dates for 15-20 minutes keeps the peanut butter inside the pocket when you dip them.
- Two forks make it easier to lower each date into chocolate, then lift it out while the extra drips away.
- A parchment-lined baking sheet gives each coated date a place to set without sticking to the pan.
- Leaving one side of each date intact makes a little pocket for the peanut butter and nuts.
- That final 10-15 minute chill turns the coating into a shell you can pick up cleanly.
- Dark chocolate with 60% cacao or higher has a rich finish with the date's caramel-like sweetness.
Ingredients
- •12 whole Medjool dates (pitted)
- •¼ cup creamy peanut butter
- •¼ cup roasted peanuts (lightly chopped)
- •1 cup dark chocolate chips
- •1 teaspoon coconut oil
- •1 teaspoon flaky sea salt (for sprinkling)
Instructions
- 1
Slice each Medjool date lengthwise, remove the pit, and leave one side intact to form a pocket. Arrange the dates on a parchment-lined baking sheet.
- 2
Spoon about a teaspoon of peanut butter into each date, then press a few roasted peanuts into the filling.
- 3
Freeze the baking sheet for 15-20 minutes to firm up the stuffed dates.
- 4
Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until smooth.
- 5
Remove the dates from the freezer. Use two forks to dip each stuffed date in the melted chocolate, coating it fully and letting the excess drip off.
- 6
Return the coated dates to the baking sheet and sprinkle with flaky sea salt. Refrigerate or freeze for 10-15 minutes, until the chocolate shell is completely firm.
FAQ
Nutrition (per serving)
Calories
155
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