This chocolate bark tastes just like a Snickers bar but is a healthier alternative to the candy bar. It’s crunchy, creamy, nutty, chocolatey and has a chewy caramel layer that isn’t actually caramel. It’s easy to make and needs only 4 ingredients. It stores well for whenever you need a quick sweet treat.
I don’t usually make chocolate bark, but after seeing this viral recipe, I was curious and had to try it out. And I really love it. It’s everything that I love about a Snickers bar but using some simple ingredients.
- Dark Chocolate
- Peanut butter
Dark chocolate: This recipe uses dark chocolate or bittersweet chocolate chips. You can also dark chocolate bars. I like to make this with 70% dark chocolate, but it just depends on what you prefer. The dark chocolate mimics the chocolate coating that covers a Snickers bar.
Peanuts: Make sure to use salted peanuts for more flavor. Peanuts give the bark its crunchy, nutty and salty flavor.
Peanut butter: This bark is made with unsweetened natural peanut butter. You can also use regular peanut butter but regular peanut butter does usually have added sugar and oils so I prefer to use natural peanut butter. Natural peanut butter only has peanuts and salt listed in the ingredients.
Dates: This recipe uses fresh Medjool dates. You do want to make sure you use Medjool dates which are larger and softer than other dates. Medjool dates already have a caramel flavor to them. When rolled out, they also do an amazing job of mimicking the sticky chewy texture of caramel. Once the date layer is topped with peanuts, peanut butter and chocolate, you can barely taste the date flavor at all and it just feels like you are eating caramel.
If desired you can sprinkle some flaky salt on top but it’s really not necessary because you get salt from the peanut butter and peanuts. I added it mainly for decoration but I don’t add on the salt when I’m just making this for my family.
How to Make Snickers Bark
The dates are first split open and then rolled out with a rolling pin to form roughly an 8 x 8 inch square. A layer of peanut butter is then spread on top. Then the peanuts are sprinkled over the peanut butter. Finally, melted chocolate is spread on top. If desired, you can also add more peanuts and/or flaky salt on top of the chocolate layer. The bark is then placed into the freezer until set.
More Healthier Desserts
4 Ingredient Healthier Snickers Bark
- 12 large (234 g) fresh Medjool dates pitted
- 1/2 cup (128 g) unsweetened natural peanut butter
- 1/3 cup (45 g) roasted salted peanuts roughly chopped
- 2/3 cup (115 g) dark chocolate chips or chopped dark chocolate
- Line a small baking sheet with parchment paper. Split the dates in half and press them onto the prepared baking sheet in rows of 3, overlapping slightly to ensure they stick together. Continue until you have 4 total rows.
- Place a piece of parchment on top of the dates and use a rolling pin to flatten the dates into an approximate 8 inch x 8 inch square. See photo in post for reference.
- Use a spatula to spread a thin and even layer of peanut butter over the dates.
- Sprinkle chopped peanuts over the peanut butter. Put in the freezer for 5-10 minutes until peanut butter is slightly hardened.
- While the peanut butter is firming up, melt chocolate chips in a microwave safe bowl for 20-30 seconds and then stir with a spatula. Microwave again and stir, continuing at 20-30 second intervals until chocolate is completely melted and smooth. Be careful not to overheat the chocolate. If desired, you can stir in 1 tbsp of melted coconut oil into the chocolate. This will make the chocolate thinner and will spread easier. It is optional though. You can spread the melted chocolate without it, but making the chocolate thinner will make the finished surface look a little nicer.
- Use an offset spatula to spread the melted chocolate over the bark evenly. If desired, you can make a wavy pattern with the melted chocolate.
- If desired, sprinkle additional chopped peanuts on top. You can also add flaky sea salt on top as well. Place bark into the freezer until set. Use a sharp knife to cut the bark into pieces and store uneaten bark in the freezer. If you like your caramel more firm and chewy, you can eat the bark straight from the freezer. If you prefer a softer caramel layer, you can let the bark come to room temperature for a few minutes before eating. Store any uneaten bark in the freezer.
- This recipe works best with soft fresh Medjool dates. I usually open a new package when making this bark. If the Medjool dates are old, dry or starting to crystallize, they won't work well.
- For those unaware, fresh Medjool dates are brown and wrinkled. Sometimes people mistakenly believe the wrinkled brown skin means they are dried. But if they are labeled fresh Medjool dates on the packaging, then they are fresh Medjool dates.
- The sea salt is completely optional. I prefer not adding it but it is added to the bark in the post for decoration.
- The post shows several step by step photos for how to make this bark.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.