Date “Snickers” Bark
Sweets/Desserts
Ingredients:
Base Layer:
🌴 1 cup pitted Medjool dates (about 10-12 large dates)
🥜 1/2 cup creamy peanut butter (or almond butter)
🌼 1 tsp vanilla extract (optional)
Toppings:
🥜 1/2 cup roasted peanuts (or any nut of choice)
🍫 1/2 cup dark chocolate chips or chopped dark chocolate
🧂 Flaky sea salt (optional, for garnish)
Features:
Nutrition:
*Nutrition information is a rough estimate.
Instructions:
1. Prepare a Pan: Line an 8x8-inch baking dish or a small baking sheet with parchment paper, leaving some overhang for easy removal.
2. Make the Date Base: In a food processor, blend the pitted dates until a sticky, smooth paste forms. Add the peanut butter, vanilla extract, and a pinch of salt. Blend again until well combined. Press the mixture evenly into the prepared dish to form the base layer.
3. Add the Nuts: Sprinkle the roasted peanuts evenly over the date layer, gently pressing them in so they stick.
4. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate and coconut oil in 20-30 second intervals, stirring between each until smooth. Pour the melted chocolate over the peanuts, spreading it into an even layer with a spatula.
5. Add Final Touches: Optionally, sprinkle flaky sea salt over the melted chocolate for a gourmet touch.
6. Chill the Bark: Place the pan in the refrigerator or freezer for about 30 minutes, or until the bark is firm and set.
7. Cut and Serve: Remove the bark from the pan using the parchment paper. Use a sharp knife to cut it into squares or shards.
Storage Tips:
- Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze it in a freezer-safe container for up to 3 months.
Substituttions
Date “Snickers” Bark
Ingredients:
Base Layer:
🌴 1 cup pitted Medjool dates (about 10-12 large dates)
🥜 1/2 cup creamy peanut butter (or almond butter)
🌼 1 tsp vanilla extract (optional)
Toppings:
🥜 1/2 cup roasted peanuts (or any nut of choice)
🍫 1/2 cup dark chocolate chips or chopped dark chocolate
🧂 Flaky sea salt (optional, for garnish)
Features:
Nutrition:
*Nutrition information is a rough estimate.
Instructions:
1. Prepare a Pan: Line an 8x8-inch baking dish or a small baking sheet with parchment paper, leaving some overhang for easy removal.
2. Make the Date Base: In a food processor, blend the pitted dates until a sticky, smooth paste forms. Add the peanut butter, vanilla extract, and a pinch of salt. Blend again until well combined. Press the mixture evenly into the prepared dish to form the base layer.
3. Add the Nuts: Sprinkle the roasted peanuts evenly over the date layer, gently pressing them in so they stick.
4. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate and coconut oil in 20-30 second intervals, stirring between each until smooth. Pour the melted chocolate over the peanuts, spreading it into an even layer with a spatula.
5. Add Final Touches: Optionally, sprinkle flaky sea salt over the melted chocolate for a gourmet touch.
6. Chill the Bark: Place the pan in the refrigerator or freezer for about 30 minutes, or until the bark is firm and set.
7. Cut and Serve: Remove the bark from the pan using the parchment paper. Use a sharp knife to cut it into squares or shards.
Storage Tips:
- Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze it in a freezer-safe container for up to 3 months.
