Crunchy Date Bark: Sweet and Salty Snack

Looking for a snack that actually satisfies? This Date Bark recipe layers chewy dates, creamy peanut butter, rich chocolate, and salty pretzels for just the right crunch. It’s no-bake, easy to customize, and holds up in the fridge for days. A healthier treat that still hits the sweet-and-salty craving hard.

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✋🏼E aí, pessoal! Hey there, friends!

Today we’re sharing a Date Bark recipe that’s chewy, chocolatey, and just the right amount of salty. It starts with soft Medjool dates, creamy peanut butter, melted chocolate, and a handful of salty pretzels for crunch—that last part? Total game-changer. Most versions lean too sweet or fall apart. This one holds its shape and keeps its bite.

I’ve loved dates for years—plain, stuffed with peanut butter, or sprinkled with hemp seeds. I ate one every day while pregnant with my youngest, and surprise: he’s obsessed with dates too. When I saw the viral date bark recipe online, I knew I had to tweak it for us. We’re already the kind of house that dips our gluten-free pretzels in peanut butter or Nutella, so adding that crunch just made sense. And honestly? That sweet-salty-nutty-crunch combo is chef’s kiss.

This Date bark recipe is now our go-to when we want something sweet, salty, and easy to throw together.

Need another easy recipe? Try these: Gluten-Free Monster Cookies, the best Brazilian-Style Peanut Candy (pe de moleque), or Chocolate Peanut Butter Rice Krispies Treat!

🍫Ingredients Notes

Our Date Bark recipe is all about layering textures and flavors—salty, sweet, chewy, and crunchy—all in one bite. These simple ingredients come together to give you that Snickers bar vibe, but with whole-food ingredients and zero baking.

👉 Want to skip ahead? Jump to the Recipe

• Medjool Dates: I use chewy Medjool dates for their soft, caramel-like flavor. Make sure they’re fresh and plump, not dry or hard. Remove the pits before starting.
• Creamy Peanut Butter: A layer of peanut butter is what brings everything together. I use natural, creamy peanut butter with no added sugar—it spreads easily and adds richness that complements the dates perfectly. I recommend not using Kraft or other brands with added oils or sugar, as the date bark won't set properly.
• Chocolate Chips: I go with mini chocolate chips because they melt faster and give a smoother finish. You’ll want to melt them down before spreading—easy to do in a microwave-safe bowl. This adds the signature melted chocolate layer on top.
• Mini Pretzels (Gluten-Free): I use gluten-free mini pretzels (Snyder’s is a go-to). They’re already salty, which works in our favor. The crunch makes a big difference and turns this into a real salty treat.
• Roasted Peanuts (Room Temp): Chopped peanuts add extra crunch and a roasted nuttiness that balances the sweet dates and chocolate. I usually buy unsalted and toast them lightly in a pan—so worth the extra step.

Optional Toppings:

• Extra Peanuts: For more crunch and texture.
• Flaky Sea Salt: A sprinkle of flaky sea salt pulls everything together and gives that sweet-salty punch.
• Freeze-Dried Strawberries: Totally optional but adds a fun twist. They look great and the tartness pairs really well with the sweet and salty layers. You can swap in coconut flakes or freeze-dried mango, but strawberry is my favorite.

📌 Full quantities listed in the recipe card at the bottom of this post.

⚠️ Gluten-Free Reminder for Celiacs: Double-check your peanut butter, chocolate chips, pretzels, and any toppings for gluten cross-contact. Even “naturally gluten-free” products can have shared lines or hidden additives.

👩🏽‍🍳Step-By-Step Instructions

This easy chocolate date bark recipe comes together fast—no baking, no fancy tools. Here's how to make it with simple steps and get that chewy texture with all the good layers.

Step 1: Prep the Dates

Grab a sharp knife and pit your sweet Medjool dates. Place them pit-side up (open side facing you) on a piece of parchment paper on a baking sheet or any flat surface. Slightly overlap the edges of each date just enough so they’ll stick together—don’t stack them, just edge-to-edge contact.

Step 2: Flatten the Base

Add another piece of parchment paper on top, then roll over the dates with a rolling pin. This helps press them into a flat, rectangular shape and makes the base more solid. Peel off the top parchment gently.

📍Sticky Paper: If your parchment paper is too sticky with the dates, use one hand to hold the dates down and the other to lift the paper off slowly.

Step 3: Melt the Chocolate

In a microwave-safe bowl, add your chocolate chips and microwave in 30–40 second bursts, stirring in between. For me, the mini chips melted after one round, but if you’re using darker chocolate or it’s not melting smoothly, add 1 tablespoon of coconut oil or milk (dairy or non-dairy). Just don’t add too much—melted chocolate that’s too wet won’t set.

Step 4: Build the Layers

Spread a thin layer of creamy peanut butter over the date base. Use a spoon or knife to get an even layer. Then press your mini pretzels on top—I left mine whole, but you can break them up if you want. Add the chopped peanuts next to add that crunchy nut texture.

Step 5: Add the Chocolate

Pour the melted chocolate over the whole thing. Use a butter knife or spatula to gently spread it into a thin layer. If it starts running off the sides or won’t stay in place, pop the whole date bark into the fridge for 10–15 minutes to help it set up a bit.

📍Clean Layers: If you want clean distinct layers, chill the bark before pouring the chocolate.

Step 6: Finish with Toppings

Then sprinkle flaky sea salt across the top of the date bark followed by your topping of choice. I divided mine into three sections: one with extra chopped peanuts, one with freeze-dried strawberries, and one with just the salt. It’s like getting three flavors in one delicious treat.

Step 7: Set and Serve

Pop the date bark in the fridge for at least 30 minutes, then break it up and store it in an airtight container. Now you have the perfect healthy treat—sweet, salty, chewy, and crunchy.

💡Recipe Tips for Best Layers

• Sticky Parchment Fix: The dates are sticky, so if they stick to the parchment when you roll them out, hold the base down with one hand and peel slowly with the other—don’t rush it.
• Getting the Chocolate Right: Use mini chips and microwave in short bursts, stirring between. If your chocolate looks thick or chalky, stir in a splash of coconut oil or milk (just 1 teaspoon at a time). Don’t add too much or it won’t set properly.
• Spreading Chocolate: Let it cool slightly before spreading. Hot chocolate melts the peanut butter and runs everywhere. Aim for spreadable, not soupy.
• Cutting Without Cracks: Chill the bark fully in the fridge, then use a sharp knife. For cleaner cuts, run the knife under warm water and wipe between slices.
• Make the Layers Work For You: Let the peanut butter and chocolate cool slightly before spreading. If they’re too warm, they’ll melt into each other and create a sloppy layer.