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A close-up of a homemade chocolate bark topped with smooth melted dark chocolate, sprinkled with sea salt.

Peanut Butter and Date Chocolate Bark

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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Prep Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 430 kcal

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.

Nutrition

Serving: 1ServingCalories: 430kcalCarbohydrates: 65gProtein: 6gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 2mgSodium: 195mgPotassium: 670mgFiber: 7gSugar: 53gVitamin A: 106IUCalcium: 65mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Best homemade chocolate bark with peanut butter, Chocolate and peanut butter dessert, Peanut butter chocolate bark
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