Chocolate Date Snickers Delight (Printable Version)

Luscious dates with creamy peanut butter and crunchy peanuts, coated in rich dark chocolate.

# Ingredient List:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter
03 - 3 tablespoons roasted unsalted peanuts, roughly chopped

→ Chocolate Coating

04 - 7 ounces dark chocolate (minimum 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Directions:

01 - Make a lengthwise slit on each date and remove the pit if still present, creating a pocket.
02 - Fill each date with approximately ½ tablespoon of creamy peanut butter, then sprinkle with chopped peanuts. Close dates gently.
03 - Cover a baking sheet with parchment paper to prepare for chocolate coating.
04 - Combine dark chocolate and optional coconut oil in a microwave-safe bowl; heat in 30-second intervals, stirring between, until smooth.
05 - Using a fork, dip each stuffed date into melted chocolate ensuring full coverage. Allow excess chocolate to drip off, then place on prepared sheet.
06 - Optionally sprinkle flaky sea salt over coated dates while chocolate remains wet.
07 - Refrigerate for 10 to 15 minutes until chocolate solidifies. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They taste like a candy bar but are made from real whole ingredients you actually recognize.
  • No baking required—just melting, dipping, and a quick chill, so even on a chaotic evening you can make something special.
  • They're naturally sweet and satisfying, so a single piece actually feels like a real treat instead of something you need to eat three of.
02 -
  • The moment chocolate goes grainy from overheating, there's no rescue—start fresh with new chocolate rather than trying to salvage it.
  • Dates have natural moisture that can make the peanut butter slide around, so don't overstuff or they'll crack when you press them closed.
  • If your melted chocolate seems too thick for dipping, you've overcooked it or your kitchen is very cold. Start over rather than adding water, which causes chocolate to seize.
03 -
  • If your dates are very firm, a quick 30-second soak in warm water transforms them into something you can open without tearing.
  • Chop your chocolate into small pieces before melting—it melts faster and more evenly than large chunks, giving you better control over temperature.
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