Snickers Date Bark (5 Ingredients!)
Snickers Date Bark (5 Ingredients!) is a easy American recipe that serves 8. 280 calories per serving. Recipe by Purely Kaylie on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $6.40 total, $0.80 per serving
Ingredients
- 1 cup Dates (pitted, preferably Medjool, roughly 12 dates, chopped)
- 0.5 cup Peanut Butter (smooth or crunchy, room temperature)
- 0.5 cup Chopped Peanuts (roasted, unsalted)
- 1 cup Chocolate Chips (semi‑sweet or dark, for melting)
- 1 tsp Flaky Sea Salt (optional, for finishing)
- 2 sheets Parchment Paper (for rolling dates and lining baking sheet)
Instructions
Pit the Dates
Remove the pits from each date and set the flesh aside.
Time: PT5M
Flatten the Dates
Place the pitted dates on a sheet of parchment paper, cover with a second sheet, and roll with a rolling pin until they form an even, thin layer.
Time: PT5M
Melt the Chocolate
Put the chocolate chips in a microwave‑safe bowl and melt in 30‑second bursts, stirring between bursts, until smooth.
Time: PT5M
Spread Peanut Butter
Remove the top parchment sheet and spread the peanut butter evenly over the flattened dates.
Time: PT2M
Add Chopped Peanuts
Sprinkle the roasted chopped peanuts over the peanut butter layer.
Time: PT2M
Drizzle Melted Chocolate
Pour or drizzle the melted chocolate over the top, spreading it with a spatula to cover most of the surface.
Time: PT3M
Finish with Sea Salt
If desired, lightly sprinkle flaky sea salt over the chocolate while it is still warm.
Time: PT1M
Chill the Bark
Transfer the sheet to the freezer and let it set for 30 minutes.
Time: PT30M
Slice and Serve
Remove from the freezer, peel off the parchment, and cut into bite‑size pieces with a sharp knife.
Time: PT5M
Nutrition Facts
- Calories
- 280
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten‑Free (ensure chocolate is gluten‑free), No refined sugar added
Allergens: Peanuts, Dairy (if milk chocolate used), Soy (if chocolate contains soy lecithin)
Last updated: April 17, 2026








