Introduction

This Viral Chocolate Date Bark combines the natural sweetness of Medjool dates with rich peanut butter, crunchy peanuts, and smooth chocolate for a delightful treat. Perfect for an easy snack or a crowd-pleasing dessert, it’s simple to make and irresistibly delicious.

The image shows several pieces of chocolate bark food on parchment paper. Each piece has two main layers: a thick, smooth, dark brown chocolate layer on top with a few light brown nuts peeking through and some crunch added texture. The chocolate is sprinkled with large flakes of white sea salt. Below the chocolate, the bottom layer is rough, lighter brown, and nutty, giving the bark a firm look. The pieces are cut unevenly and stacked slightly on top of each other. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20-24 Medjool dates
2/3 cup creamy peanut butter
1/2 cup dry roasted peanuts
9 ounces chocolate chips or chocolate bar
1 teaspoon coconut oil (optional)
Coarse sea salt (optional for topping)

Instructions

Step 1: Line a medium-size baking sheet with parchment paper. Slit each date and remove the pits if needed. Spread the dates onto the lined pan, arranging them in a rectangular shape, such as a 4×6 pattern.
Step 2: Pour and spread the peanut butter evenly over the dates. Then sprinkle the dry roasted peanuts in an even layer over the peanut butter.
Step 3: Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals until the chocolate is mostly melted. Stir until smooth and fully melted.
Step 4: Pour the melted chocolate evenly over the peanut butter layer, spreading it to cover everything. Sprinkle coarse sea salt on top if desired. Place the bark in the freezer for 60-90 minutes or until set.
Step 5: Once set, remove the bark from the freezer and peel off the parchment paper from the bottom. Transfer the bark to a cutting board and cut into pieces with a large knife.
Step 6: Serve and enjoy your homemade chocolate date bark!

Tips & Variations

For extra crunch, add chopped almonds or walnuts along with the peanuts.
If you prefer a dairy-free option, choose dairy-free chocolate chips and skip the coconut oil or replace it with a plant-based butter.
Use salted peanuts for a sweet and salty flavor contrast without needing added sea salt on top.

Storage

Store the chocolate date bark in an airtight container in the refrigerator for up to two weeks. You can also freeze it for longer storage; just thaw it briefly at room temperature before serving. To enjoy the best texture, serve cold or slightly chilled.

How to Serve

This image shows a large rectangular chocolate nut bark cut into long, thin pieces. The bottom layer is a mix of cream and light brown rough texture made of nuts tightly packed together. The top layer is a thick, smooth dark brown chocolate coating that covers the whole surface with some crackled lines, sprinkled with coarse white salt crystals. The bark is placed on white parchment paper on a white marbled surface visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates?

Medjool dates are ideal because of their soft and sweet texture, but other soft dates can work too. Just make sure they are fresh and pliable.

Do I have to use peanuts?

No, you can substitute peanuts with other nuts like almonds, cashews, or pecans depending on your preference or dietary needs.

Viral Chocolate Date Bark Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

This Viral Chocolate Date Bark is a decadent and easy-to-make treat combining sweet Medjool dates, creamy peanut butter, crunchy roasted peanuts, and rich melted chocolate. It’s layered, frozen, and cut into bite-sized pieces, perfect for satisfying your sweet tooth with natural ingredients and delightful textures.

Author: Elias
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 20 minutes
Yield: 24 pieces 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base Layer

20–24 Medjool dates (pitted if needed)

Middle Layer

2/3 cup creamy peanut butter
1/2 cup dry roasted peanuts

Topping

9 ounces chocolate chips or chopped chocolate bar
1 teaspoon coconut oil (optional, for melting chocolate)
Coarse sea salt (optional, for topping)

Instructions

Prepare the base: Line a medium baking sheet with parchment paper. Slit each date lengthwise and remove pits if necessary. Spread the dates evenly on the parchment paper in a rectangular 4×6 formation to create the base of the bark.
Apply the peanut butter and peanuts: Pour and spread the creamy peanut butter over the arranged dates, covering them completely. Then sprinkle the dry roasted peanuts evenly on top of the peanut butter layer to add crunch.
Melt the chocolate: In a microwave-safe bowl, add the chocolate chips or chopped chocolate along with the optional coconut oil. Microwave in 30-second intervals, stirring between each until the chocolate is mostly melted. Stir thoroughly until smooth and fully melted.
Spread the chocolate: Pour the melted chocolate evenly over the peanut butter and peanut layer, using a spatula to spread the chocolate so it covers the entire surface. Sprinkle coarse sea salt on top if you like a salty-sweet contrast.
Freeze to set: Place the baking sheet in the freezer and let the bark set for 60-90 minutes or until firm.
Cut and serve: Once set, remove the bark from the freezer and carefully peel off the parchment paper. Transfer the bark to a cutting board and use a large knife to cut it into bite-sized pieces. Serve immediately and enjoy!