Date Bark – Viral Recipe
Okay, Here’s the Story on Date Bark
The first time I saw “date bark” floating around online I thought, is it really bark? Do dates even work as a chocolate bark? I’ll admit, I was a little skeptical, mostly because my kids are extremely suspicious of “healthy” homemade snacks (they can spot a chia seed at fifty paces). Well, turns out if you slap enough chocolate and peanut butter on anything, they’ll go for it. And guess what? So did I! There’s something weirdly satisfying about squishing sticky dates, smothering them with chocolate, and then pretending you only made these for your family when you’re, uh, the main one snacking on them at midnight. Hey, I call it quality control.
Why You’ll Love This Date Bark – Viral Recipe
I make this when my sweet tooth is howling but I don’t want to switch the oven on, you know? My family goes mad for this stuff; my youngest once tried hiding the whole container in her room and honestly, I can’t blame her—date bark doesn’t last long here (sometimes it barely makes it off the baking sheet). It hits that chocolate-peanut butter craving without feeling like you’ve eaten a pile of candy bars (although, I definitely wouldn’t judge if you did). Sometimes my only gripe is how sticky my fingers get when pitting the dates, but, meh, occupational hazard, right?
What You’ll Need (And a Few Substitution Ideas)
- About 15 Medjool dates, pitted and split in half (Deglet Noor works in a pinch, though they’re a bit less gooey. My cousin insists taste is identical but… I disagree.)
- 1/2 cup dark chocolate chips (or semisweet, or even some chopped up chocolate bars—use what you got honestly)
- 1-2 tablespoons peanut butter (any nut butter works, and when I’m out of the fancy stuff, I just swipe the cheap supermarket one)
- A handful of roasted, salted peanuts, roughly chopped (almonds also work; I once used pumpkin seeds, not bad either)
- Big pinch of flaky sea salt (if it’s just good ol’ table salt in the cupboard, sprinkle that on—don’t overthink it)
How To Make Date Bark (Don’t Blink or You’ll Miss It)
- Line a baking tray or large plate with parchment paper (or honestly, I’ve just used an old silicone mat—no biggie).
- Smush your dates open flat and squish them together sticky-side down to form a sort of rectangle or oval—I never get mine perfectly tidy, and I don’t think anyone cares. It’ll look a bit odd, trust me, that’s fine.
- Drizzle the peanut butter all over the dates. If yours is too thick and gloopy, just microwave it for 10 seconds or so to loosen it up. Spread it out with the back of a spoon (my grandmother would shake her head at my technique, but it works).
- Sprinkle the chopped peanuts all over. I like to press them in a bit so they stick. This is also the part where I sneak a taste—it’s research, okay?
- Melt the chocolate chips either by zapping in the microwave in short bursts (20-30 seconds, stirring between each) or over the stove if you’re feeling fancy. Pour or spread over the top of everything—don’t panic if it’s not a perfect coating. Actually, I think I prefer some bumpy bits.
- Finish it off with a nice sprinkle of sea salt. That’s essential if you ask me.
- Pop the whole tray in the fridge for 20-30 minutes, or the freezer if you’re in a rush, until it sets and goes snappy.
- Break it into shards (use your hands, don’t be precious) and try not to eat it all standing at the counter. Or do, I’m not your mum.
Some Slightly Scattered Notes
- If your dates are a bit dried out, just soak them in warm water for 5-10 mins; worked wonders for me the other day.
- I once tried mixing everything together instead of layering—it turned into a confusing, sticky ball. Would not recommend.
- Don’t forget the salt—it really does balance the whole thing (I’ve left it off before and regretted it).
Things I’ve Tried (Success Rate Varies…)
- Almond butter? Lovely. Cashew butter? Also great. Sunflower seed butter? Actually, surprisingly tasty.
- Pumpkin seeds and a dash of cinnamon—good for autumn. But once I drizzled honey instead of chocolate (what was I thinking?)… it was a sticky disaster, so learn from me!
- White chocolate? Not my thing, but my eldest thought it was dreamy.
No Baking Tray? No Problem
If you don’t have a proper baking tray, just use a flat dinner plate lined with baking paper. I’ve even used foil in a pinch—it stuck a bit but nothing dramatic.
How To Store It No One Actually Stores It
Technically, keep it in an airtight container in the fridge for up to a week. Realistically, I find it disappears the night I make it. If you do manage to save some, stacking with parchment prevents sticking.
How I Like To Serve Date Bark
I usually break it up and throw it straight into a bowl for movie night. My youngest likes it with a scoop of ice cream; I’ve been known to crumble a piece onto yogurt for breakfast and tell myself it’s health food. Uh, sometimes I bring it to picnics but then forget it in my bag…
Lessons Learned The Hard Way
- Don’t rush the chilling step. I once tried to eat it warm and it was just a weird, sticky mess—don’t do as I did.
- If you skip parchment, you’ll regret it. Trust me, scraping chocolate off a baking sheet is a pain… I’ve done it, never again.
FAQs (Because People Actually Ask)
- Do I have to use Medjool dates? Nah. I’ve used Deglet Noor, just slightly less sticky. Maybe soak them first.
- Can I make this nut-free? Yup—use sunflower seed butter and pepitas. Still tasty, no worries!
- My chocolate won’t melt nicely. What’s up? Oh, that’s happened to me—sometimes a drop of oil helps, but don’t overdo it.
- Can I store it at room temp? Short answer: not really, it gets melty and weird. But on a cool day, you might get away with it.
And, sorry for rambling a bit! I get excited about chocolate. And dates. But mostly the salty chocolate bits, if I’m honest.
Ingredients
- About 15 Medjool dates, pitted and split in half (Deglet Noor works in a pinch, though they’re a bit less gooey. My cousin insists taste is identical but… I disagree.)
- 1/2 cup dark chocolate chips (or semisweet, or even some chopped up chocolate bars—use what you got honestly)
- 1-2 tablespoons peanut butter (any nut butter works, and when I’m out of the fancy stuff, I just swipe the cheap supermarket one)
- A handful of roasted, salted peanuts, roughly chopped (almonds also work; I once used pumpkin seeds, not bad either)
- Big pinch of flaky sea salt (if it’s just good ol’ table salt in the cupboard, sprinkle that on—don’t overthink it)
Instructions
-
1Line a baking tray or large plate with parchment paper (or honestly, I’ve just used an old silicone mat—no biggie).
-
2Smush your dates open flat and squish them together sticky-side down to form a sort of rectangle or oval—I never get mine perfectly tidy, and I don’t think anyone cares. It’ll look a bit odd, trust me, that’s fine.
-
3Drizzle the peanut butter all over the dates. If yours is too thick and gloopy, just microwave it for 10 seconds or so to loosen it up. Spread it out with the back of a spoon (my grandmother would shake her head at my technique, but it works).
-
4Sprinkle the chopped peanuts all over. I like to press them in a bit so they stick. This is also the part where I sneak a taste—it’s research, okay?
-
5Melt the chocolate chips either by zapping in the microwave in short bursts (20-30 seconds, stirring between each) or over the stove if you’re feeling fancy. Pour or spread over the top of everything—don’t panic if it’s not a perfect coating. Actually, I think I prefer some bumpy bits.
-
6Finish it off with a nice sprinkle of sea salt. That’s essential if you ask me.
-
7Pop the whole tray in the fridge for 20-30 minutes, or the freezer if you’re in a rush, until it sets and goes snappy.
-
8Break it into shards (use your hands, don’t be precious) and try not to eat it all standing at the counter. Or do, I’m not your mum.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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