Date Peanut Bark

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Date Peanut Bark

  • 12-14 pitted medjool dates

  • 2 T smooth peanut butter

  • 1/4 c salted roasted peanut halves

  • ½ c dark chocolate chips or chopped chocolate

  • 1 t coconut oil

  • Flaky sea salt

Line a sheet pan with parchment paper.

Split dates in half and press down, cut-side down, onto sheet pan, Use the bottom of a glass to press them flat, overlapping them somewhat. Gradually shape the date halves into a rectangle on the sheet pan.

Spread the peanut butter evenly over the date rectangle. Sprinkle half the peanuts ovr the peanut butter.

Place chocolate and coconut oil in a heatproof bowl set over a pot of simmering water, making sure the size of the bowl is such that the bottom of the bowl does not touch the water. Melt the chocolate, stirring occasionally, until smooth. 

Pour the melted chocolate over the peanuts and smooth using an offset spatula. Distribute the reserved peanuts over top and sprinkle with flaky salt. Place the sheet pan in the freezer to harden for about 20 minutes.

Cut into pieces and serve. Store leftovers in the fridge or freezer.

Extras, DessertChouquette Kitchenbark, date, peanut, date peanut bark