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–+ servings
Date Snickers

Delicious Date Snickers Bars That Are Guilt-Free Indulgence

These Date Snickers bars provide a guilt-free indulge with rich flavors and healthy ingredients.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 15 pieces Medjool dates Pitted
  • 1 cup Natural creamy peanut butter Can swap with any nut butter
For the Coating
  • 1 cup Semisweet chocolate chips Dark or milk chocolate can be used
  • 1/2 teaspoon Kosher salt Optional
For the Crunch
  • 1/2 cup Peanuts Coarsely chopped

Equipment

  • baking sheet
  • Parchment paper
  • Rolling Pin
  • Microwave-safe bowl
  • Offset spatula

Method
 

Step-by-Step Instructions for Date Snickers
  1. Begin by lining a baking sheet with parchment paper, ensuring it covers the base completely.
  2. Take your pitted Medjool dates and arrange them into a rough rectangle on the parchment-covered baking sheet.
  3. Cover the arranged dates with a second layer of parchment paper and gently flatten them.
  4. Evenly spread a generous layer of natural creamy peanut butter over the pressed dates.
  5. In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals until fully melted and smooth.
  6. Drizzle the melted chocolate over the peanut butter layer and spread it evenly with a spatula.
  7. While the chocolate is still soft, sprinkle the coarsely chopped peanuts generously on top.
  8. Place the baking sheet in the refrigerator to chill for about 1 hour, or freeze for 30 minutes until set.
  9. Once set, remove the baking sheet and carefully cut into bars or squares.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 100mgPotassium: 250mgFiber: 3gSugar: 10gCalcium: 2mgIron: 4mg

Notes

These bars can be stored in the refrigerator or freezer and are great for meal prep.

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