Dark chocolate-covered dates with flaky salt, one cut open revealing peanut butter filling

Date Snickers

My friend handed me one of these at a farmers' market two years ago and I've made them at least once a month since. A sticky Medjool date stuffed with salty peanut butter, dipped in dark chocolate, and chilled until the shell snaps when you bite. Three ingredients, zero baking, and they somehow taste like an actual candy bar — just one that doesn't leave you in a sugar coma.

45m Prep: 15m easy 6 servings
dessert healthy no-bake snack

Instructions

  1. 1

    Line a small baking sheet or plate with parchment paper.

  2. 2

    Slice each date open lengthwise — don't cut all the way through, just enough to make a pocket. Remove the pit if any remain.

  3. 3

    Spoon about 3/4 teaspoon of peanut butter into each date pocket. Don't overstuff or they'll leak when you dip them. Press gently closed.

    Tip: If your peanut butter is cold and stiff, warm it for 10 seconds in the microwave so it's easier to work with.
  4. 4

    Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Or use a double boiler.

  5. 5

    Using two forks, dip each stuffed date into the melted chocolate, turning to coat. Let excess drip off, then place on the parchment. Sprinkle with flaky salt while the chocolate is still wet.

  6. 6

    Transfer to the fridge and chill for at least 30 minutes, until the chocolate is fully set and snaps when you bite.

Swaps and Upgrades

  • Almond butter instead of peanut butter — slightly less sweet, more sophisticated.
  • White chocolate drizzle on top after the dark chocolate sets for a two-tone look.
  • Crushed peanuts pressed onto the wet chocolate for extra crunch.
  • Tahini filling instead of nut butter for a sesame-chocolate situation.

Chocolate Tempering (Skip If You Want)

For a glossy, snap-worthy shell without the fridge, temper your chocolate properly: melt 2/3 of it, then stir in the remaining 1/3 off heat until it reaches 31-32°C. But honestly, if you’re just keeping these in the fridge, the microwave method works perfectly fine.

Storage

Keep in the fridge for up to a week in an airtight container. They hold their snap straight from the cold. Let them sit at room temperature for 5 minutes before eating if you prefer a softer bite.