Date Snickers
Tender Medjool dates are stuffed with peanut butter and coated in chocolate, then topped with peanuts. These salty and sweet date snickers deliver the same flavors as the candy bar!
I know what you’re thinking — dates that taste like a Snickers bar? It sounds too good to be true, but once you stuff dates with peanut butter and coat them in chocolate, they really do taste similar to the classic candy bar!
This recipe uses Medjool dates which are soft, with a caramel-like flavor and texture. The peanut butter adds richness and nuttiness, while the melted chocolate coating mimics the outside of a Snickers bar.
For even more flavor and texture, I also love to top mine with crushed peanuts and a sprinkle of sea salt.
These date snickers are perfect if you have a major sweet tooth, but don’t want to keep batches of chocolate chip cookies on hand. The full recipe makes 20, but you can easily cut it in half to make less or double it to make more!
Recipe Ingredients
- Dates: I recommend using Medjool dates if you can find them. They have more of a caramel flavor and they’re softer. Make sure to remove the pits before stuffing them with peanut butter too.
- Peanut Butter: You can use either natural peanut butter or a creamier option like Jif or Skippy. Natural peanut butter is a little easier to use when filling the dates, but it does take longer to firm up in the freezer before you’re able to dip them in chocolate. I also recommend using a peanut butter that has salt added to it because the flavor is much better.
- Chocolate: I prefer to use either semi-sweet or dark chocolate bars for this recipe. You can also use chocolate chips, but you will need to add a little more coconut oil.
- Coconut Oil: This thins out the chocolate to make it easier to dip the dates. It also makes the chocolate coating a little easier to bite into once it’s chilled. If you don’t have any on hand, shortening would be a good substitute.
- Peanuts & Sea Salt: Add a little texture and amp up the sweet and salty flavor of the dates.
How To Make These Date Snickers
- Pit the dates: Use a paring knife to cut a slit down the middle of each date, then remove the pits with your fingers. Place the pitted dates on a parchment paper-lined baking sheet.
- Stuff with peanut butter: I like to fill each date with about 1 teaspoon of peanut butter. Natural peanut butter is easy to drizzle into the dates, while no-stir peanut butter (like Jif or Skippy) is easiest to spread with a knife. Once all of the dates are filled, place the entire tray in the freezer for 1 hour or until they’re firm enough to dip in chocolate.
- Make the chocolate coating: Melt the coconut oil and chopped chocolate together. You can do this in either the microwave or over a double boiler.
- Dip in chocolate: Working with half of the frozen dates, dip each one in the melted chocolate. Place the dipped dates on a separate parchment paper-lined baking sheet.
- Garnish (optional): Before the chocolate coating hardens, sprinkle the top of each date with chopped peanuts and sea salt.
- Chill: Repeat the dipping and garnishing process with the remaining frozen dates. Then, place the baking sheet in the fridge and chill for 30 minutes, or until the chocolate coating has fully hardened.
Frequently Asked Questions
Of course! You’re welcome to use any nut or seed butter you like. Your dates won’t taste quite like a Snickers, but they’ll still be delicious.
I prefer using Medjool dates because they’re larger and easier to stuff, plus they’re super soft and taste like caramel. However, any kind of date may be used. Just remember to remove the pits!
No, you can store them at room temperature if you prefer. I personally like to refrigerate them though, so they stay fresh longer.
Recipe Tips
- If you want to use chocolate chips instead of chocolate bars, I recommend adding an additional 1 to 2 teaspoons of coconut oil so the chocolate is thin enough for dipping.
- If you’re using natural peanut butter, keep in mind that it takes longer to freeze (about 1 hour). If you’re using a traditional no-stir peanut butter, it will only take about 30 minutes.
- I recommend using salted peanut butter and salted peanuts in this recipe. The extra salt pairs really well with the sweet Medjool dates and chocolate!
Date Snickers
Ingredients
- 20 Medjool dates
- ½ cup creamy peanut butter natural is okay
- 8 ounces semi-sweet chocolate chopped (I used chocolate bars; 226 grams)
- 1 teaspoon coconut oil
- ¼ cup roasted and lightly salted peanuts chopped (35 grams)
- Sea salt optional
Instructions
- Line a small baking sheet with parchment paper.
- Cut a slit into the top of each date and remove the pits.
- Spoon 1 teaspoon of peanut butter into the center of each date and place onto the prepared baking sheet. If using natural peanut butter, I like to use a measuring teaspoon to measure it out and drizzle it into the date. If using a thicker peanut butter (like Jif or Skippy) I use a butter knife or small spoon to spread it into the center of the dates.
- Once all of the dates are filled, place the baking sheet in the freezer and freeze for 1 hour or until the peanut butter and dates are firm.
- Place the chopped chocolate and coconut oil in a microwave-safe bowl or measuring cup. Microwave in 30-second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth.
- Line a separate baking sheet with parchment paper and set aside.
- Remove half of the peanut butter filled dates from the freezer. Place a date into the melted chocolate and spoon some chocolate over it. Using a fork, lift the date out of the chocolate, and tap the fork on the side of the bowl to remove any excess chocolate. Place on the prepared baking sheet, using a toothpick to help slide it off of the fork. Sprinkle the top with chopped peanuts and sea salt. Repeat with the remaining dates, removing the other half from the freezer once you’ve finished dipping the first half.
- Transfer the baking sheet to the refrigerator for 30 to 45 minutes or until the chocolate has hardened, then serve and enjoy!
