Date Bark: Crunchy, Sweet & Salty
This date bark has chewy, salty, sweet layers that hold up in the fridge and actually stay together when sliced. This no-bake bark recipe balances, crunchy, sweet, and salty flavors for an easy freezer-friendly treat.
Ingredients
- 1 package Medjool dates pitted (about 30, 340g or 12 oz)
- 1 cup creamy peanut butter
- 1 cup mini pretzels I use Snyder’s gluten-free
- 1 cup roasted peanuts reserve ¼ cup for topping
- 2 cups mini chocolate chips
- ½ tablespoon sea salt
- ¼ cup freeze-dried strawberries optional topping
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Prep the dates: Pit the dates and arrange them open-side up on a sheet of parchment paper, slightly overlapping the edges to help them stick together.
- Flatten the base: Place another piece of parchment on top and use a rolling pin to press the dates into a flat, even layer. Slowly peel off the top parchment—use one hand to hold the dates while peeling with the other to avoid sticking.
- Melt the chocolate: Add mini chocolate chips to a microwave-safe bowl and heat in 30–40 second intervals, stirring in between. 📍If the chocolate is too thick or stiff, stir in 1 teaspoon of coconut oil or milk. Don’t overheat or add too much liquid—it won’t set.
- Add the peanut butter layer: Spread the peanut butter in a thin, even layer over the flattened dates.
- Add pretzels and peanuts: Press the pretzels gently into the peanut butter layer (whole or broken pieces). Sprinkle chopped peanuts over the top.
- Pour and spread the chocolate: Once melted and slightly cooled, pour the chocolate over the bark and gently spread it into a thin, even layer using a knife or spatula. If it’s too runny, chill the bark for 10 minutes first.
- Add toppings: Finish with a sprinkle of flaky sea salt. Add reserved peanuts to one section, freeze-dried strawberries to another, or keep a portion plain.
- Chill and cut: Refrigerate the bark for at least 30 minutes to fully set. Once firm, slice into pieces using a sharp knife. For cleaner cuts, run the knife under warm water and wipe between slices.
Notes
Storage Tips: Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze in a single layer or with parchment between layers to prevent sticking.
Recipe Notes:
- Nut-free? Swap peanut butter with sunflower seed butter and use pumpkin seeds instead of peanuts.
- Chocolate not melting right? Stir in 1 teaspoon coconut oil or non-dairy milk to smooth it out, but avoid adding too much.
- Base falling apart? Be sure to overlap the date edges and press firmly when flattening to help it hold together.
- Pretzels can be gluten-free — I use Snyder’s brand to keep it celiac-safe.
Nutrition
Serving: 1pieceCalories: 388kcalCarbohydrates: 50gProtein: 8gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 574mgPotassium: 342mgFiber: 4gSugar: 31gVitamin A: 78IUVitamin C: 45mgCalcium: 56mgIron: 2mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !