Date “Snickers”

These date “Snickers” are a healthy twist on the popular candy bar. Made with dates, peanut butter, peanuts, and chocolate!

If you’ve never seen these or had them, NOW’S THE TIME. These date “Snickers” became popular for a reason, and after finally trying them, I can confirm they’re worth the hype. I can’t wait for you guys to try them.

BONUS: They’re only 4 ingredients. Plus a little salt on top if you’re into that.

Here’s everything I use and how I like to make them!

What You’ll Need

• Dates: Any Medjool dates will work. I always grab the Rancho Meladuco Date Farm dates.
• Peanut butter: I just use Skippy natural creamy peanut butter.
• Peanuts: I like these cocktail salted peanuts.
• Dark chocolate: My favorite is the Lily’s dark chocolate baking bar.
• Sea salt (optional): I like to finish them with a little sea salt! I don’t have the fancy finishing salt, but definitely use that if you’ve got it.

How To Make Them

1. Prep a pan: Line a quarter baking sheet (or other surface) with parchment paper. Something you can pick up and put in the freezer at the end of this.
2. Pit the dates: Make sure all the dates are pitted. I take a butter knife and cut the date long ways until I feel the pit, then gently slide the knife under the pit and wiggle it out.
3. Fill the middle: In the space where the pits came out, fill with peanut butter and add a few peanuts on top (I do 2-3 per date, adjust based on the size of your dates).
4. Melt the chocolate: In a small microwave safe bowl, melt the chocolate for about 60 seconds. You can add a little coconut oil if needed to help thin it out. Stir until smooth.
5. Dip dates: I just grab the dates with my fingers and dip with the peanut filling facing down into the chocolate. I leave the bottom uncoated – if you would like the whole thing covered, double the chocolate amount and use a fork or spoon to help fully coat.
6. Sprinkle with salt (optional) & freeze: Add some sea salt on top! Really makes all the flavors pop. Then transfer them to the freezer to quickly harden the chocolate.

Tips

• Use a small bowl for the chocolate: Try to find a smaller bowl or glass container to melt the chocolate in (just a little bigger than the size of your dates) so they are easy to dip, and you don’t waste any chocolate.
• Freeze: To harden the chocolate quickest, pop these into the freezer for just a few minutes. If you’re not in a rush, tossing them in the fridge is great.
• Store in the fridge: I love these most kept in the fridge. If I leave them in the freezer too long, the dates get hard to chew.

To Store

Store in an airtight container in the fridge. You can keep them up to 1 week, but I would be shocked if they weren’t all gone by then…they barely last 24 hours here…

You’ll Also Love

• Snickers protein smoothie
• Oatmeal cookie dough protein bites

Lastly, be sure to leave a comment and review if you try these date “Snickers”! Enjoy. ♡

Date “Snickers”

5 from 2 votes

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 98kcal

Ingredients

• 12 Medjool dates pitted
• 2 tbsp peanut butter (32 g)
• 2 tbsp peanuts (14 g)
• 1/2 Lily's dark chocolate baking bar (56 g)
• sea salt optional, for finishing

Instructions

• Line a quarter baking sheet with parchment paper. Pit each date by using a butter knife to cut long ways, slide underneath the pit and wiggle it out.
• With the same knife, spread some peanut butter into the middle of each date, splitting it up evenly among all 12. Add a few peanuts on top of the peanut butter in each date.
• Break up the chocolate bar and place into a small microwave-safe dish. Microwave for about 60 seconds, until melted, and stir until smooth. Dip each date (peanut filling side facing down) into the chocolate, then set on the parchment lined surface (peanut filling side facing up).
• Finish with a pinch of sea salt and transfer to the freezer to quickly harden the chocolate. Enjoy!

Notes

• Chocolate: Add a little coconut oil if needed to help smooth melted chocolate. Can sub any dark chocolate you prefer.
• Dipping: I only dip the top, leaving the bottom uncoated. If you’d like these fully coated, melt the full chocolate bar and use a fork or spoon to help fully dip.
• Storing: Store in an airtight container in the fridge for up to a week (but I’d be surprised if they weren’t gone by then).

Nutrition

Serving: 1date | Calories: 98kcal | Carbohydrates: 18.3g | Protein: 1.7g | Fat: 3.7g | Fiber: 3.1g