Chocolate Date Snickers (Printable)

Sweet dates stuffed with peanut butter and nuts, dipped in dark chocolate for a rich, satisfying bite.

# What You Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons creamy peanut butter
03 - 3 tablespoons roasted unsalted peanuts, roughly chopped

→ Chocolate Coating

04 - 7 ounces dark chocolate (minimum 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Directions:

01 - Slice each date lengthwise on one side to form a pocket if not already pitted, carefully removing the pit.
02 - Stuff each date with approximately ½ tablespoon of creamy peanut butter and sprinkle chopped peanuts inside. Gently press the dates closed.
03 - Cover a baking sheet with parchment paper to prepare for coated dates.
04 - Combine dark chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
05 - Dip each stuffed date into the melted chocolate, using a fork to ensure full coverage. Allow excess chocolate to drip off, then place dates on the lined baking sheet.
06 - Sprinkle flaky sea salt over the chocolate-coated dates while the chocolate is still wet, if desired.
07 - Refrigerate the dates for 10 to 15 minutes until the chocolate is firmly set. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • They taste like a sophisticated candy bar but actually feel good to eat—no guilt, just pleasure.
  • One batch disappears faster than you'd think, and they're so simple that you'll make them constantly.
  • The ratio of creamy, crunchy, and chocolatey is exactly balanced, like someone spent years perfecting it.
02 -
  • Don't overstuff the dates—too much peanut butter squeezes out the sides when you bite in, and it becomes messy. Restraint is actually the secret here.
  • If your chocolate seems too thick to dip after sitting for a minute, microwave it for just 10 more seconds. It'll loosen right up.
03 -
  • Chop your chocolate small and even so it melts uniformly and sets with a snap instead of staying greasy.
  • If you keep coconut oil in the pantry instead of the fridge, use it—it's the invisible ingredient that makes dipping effortless.
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