If you’ve ever been in the mood for a sweet treat that’s simple, satisfying, and packed with flavor, this Peanut Butter and Date Chocolate Bark is the answer. This Southern-inspired snack is an easy-to-make combination of sweet dates, creamy peanut butter, and rich chocolate, with just a pinch of sea salt to bring it all together.
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Growing up in the South, we always had sweets on hand for any occasion, and this recipe is the kind of simple indulgence that brings back fond memories of family gatherings and late-night snacks.
A Southern food classic
Southern food is all about comfort, warmth, and a dash of sweetness. For me, it’s about food that not only fills your belly but also nourishes the soul. I remember sitting at the kitchen table as a child, eagerly watching my grandmother pull out her favorite ingredients to whip up something sweet.
Her peanut butter fudge was legendary, and the combination of peanut butter and chocolate became a go-to in our family. This Peanut Butter and Date Chocolate Bark carries that tradition forward, combining nostalgia with a touch of modern simplicity.
Ingredients
How to make Peanut Butter and Date Chocolate Bark
This recipe is as easy as it gets, yet it tastes like something you’d serve at a fancy dinner party. First, you’ll flatten the dates and arrange them on a baking sheet. Once that’s done, melt the peanut butter and drizzle it over the dates.
Then, melt the chocolate and coconut oil together, pour it over the peanut butter, and top it off with a pinch of sea salt. After a quick chill in the fridge, you’ll have a snack that’s ready to impress.
Serving suggestions
Serve this Peanut Butter and Date Chocolate Bark as an after-dinner treat, or pack it in a snack bag for a sweet pick-me-up during the day. It pairs perfectly with a cup of coffee or a glass of milk.
For a more Southern feel, enjoy it alongside a warm slice of cornbread or some homemade banana pudding. The combinations are endless, and this bark will fit in with any Southern spread.
Storage tips
Store this Peanut Butter and Date Chocolate Bark in an airtight container at room temperature for up to five days.
If you want it to last a bit longer, you can also keep it in the fridge for up to a week. Just be sure to let it come to room temperature before serving for the best taste and texture.
Southern farewell
This Peanut Butter and Date Chocolate Bark holds a special place in my heart because it’s a reminder of simpler times. It’s quick, it’s comforting, and it’s the kind of snack that brings people together.
I hope you enjoy making it as much as I do, and that it becomes a new favorite in your Southern kitchen.
Peanut Butter and Date Chocolate Bark
Equipment
- Baking sheet
- Parchment Paper
- Microwave-safe bowl (or double boiler)
- Spatula or spoon
Ingredients
- 20 medjool dates
- ⅓ cup creamy peanut butter or nut butter of your choice
- 1 ½ cups semi-sweet chocolate chips
- 1 teaspoon coconut oil
- ½ teaspoon flaked sea salt optional
Instructions
- Start by lining a medium baking sheet with parchment paper and setting it aside.
- Take each Medjool date and slice it down the side with a paring knife. Remove the pit and press the date open. Gently flatten it with your hand or the bottom of a glass.
- Place the flattened dates onto the prepared baking sheet in a rectangle shape. Arrange them four across and five down. Allow the edges to overlap slightly and press them together, though they don’t need to stick perfectly.
- In a microwave-safe bowl, melt the peanut butter in 20-second intervals, stirring in between each interval until it’s smooth and pourable.
- Once the peanut butter is melted, drizzle it evenly over the arranged dates.
- In another microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time until the chocolate is fully melted and smooth.
- Spoon the melted chocolate over the peanut butter layer, spreading it evenly from edge to edge.
- Sprinkle the flaked sea salt over the chocolate for a finishing touch (optional, but adds a nice flavor balance).
- Place the baking sheet in the refrigerator for about an hour, or until the chocolate has fully set.
- Once the chocolate is firm, use a sharp knife to cut the bark into bite-size pieces.
- Store the bark in an airtight container at room temperature for up to five days, or in the fridge for up to a week.
