4 Ingredient Healthier Snickers Bark
Satisfy your sweet tooth with an easy and healthier alternative to the classic candy bar with this easy "Snickers" date bark. This viral recipe brings together the natural caramel flavor of medjool dates, the creaminess of peanut butter, crunchy, salty peanuts and melted chocolate for a delicious treat. Keep a batch in the freezer for a quick, satisfying, and wholesome snack that's perfect for curbing those sweet cravings.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Serving: 1piece, Calories: 149kcal, Carbohydrates: 17g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Sodium: 33mg, Fiber: 3g, Sugar: 13g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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