Peanut Butter Chocolate Snickers Date Bark with Pistachios & Flaky Salt
Sweet Medjool dates layered with creamy peanut butter, coated in rich dark chocolate, and topped with crunchy pistachios and flaky Maldon salt. This no-bake treat delivers all the sweet, salty, nutty satisfaction of a candy barwith a wholesome twist.
Ingredients
- 24 Medjool dates make sure they are not too dry, those would be hard to work with
- 1 cup creamy peanut butter
- 1 tbsp coconut oil
- 1.5 cups semi-sweet chocolate chips
- 1/4 cup pistachios roughly chopped
- Maldon salt
Instructions
- Line a quarter sheet tray (or other small flat shatterproof tray) with parchment paper. Make a slit in a date and spread it out so that the date is flat with the inside facing up. Place the date on the parchment paper and repeat, lining up remaining dates in rows. Place a piece of parchment paper on top and beat with a rolling pin until the dates are flattened into an even layer. Carefully remove top parchment paper and discard.
- In a microwave safe bowl, heat peanut butter for 30 seconds just to improve it's spreadability. Spread over dates using a spatula.
- In a microwave safe bowl, heat chocolate chips with coconut oil for 30 seconds at a time for about 1.5 minutes, mixing each time you remove it from the microwave. Spread mixture over peanut butter layer using a spatula. It's okay is the peanut butter and chocolate mix a bit, but try to keep the layers separate.
- Sprinkle with chopped pistachios and flaky salt. Freeze for at least 3 hours then place parchment paper on a cutting board and slice into 2 inch pieces. Serve or keep in the fridge for when you need a sweet snack.