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Irregular pieces of nut brittle coated with a thick layer of chocolate are arranged on a round ceramic plate. The brittle contains visible nuts and a golden, crunchy interior under the glossy chocolate top.

Dark Chocolate Peanut Butter Date Bark

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This bark gives you all the textures at once: chewy dates, creamy peanut butter, crunchy peanuts, and crisp chocolate. It requires almost no cooking beyond melting chocolate, yet looks polished and tastes rich. The flaky salt brightens the sweetness and pulls everything into balance. It's an easy prep-ahead treat for gifting, snacking, or weeknight desserts.
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Prep Time 10 minutes
Cook Time 6 minutes
Chill 2 hours
Total Time 2 hours 16 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Medjool dates pitted
  • 3 tbsp peanut butter
  • 25 g roasted peanuts chopped
  • 150 g dark chocolate melted
  • 1 pinch flaky sea salt

Equipment

  • rimmed baking tray
  • Parchment paper
  • Mixing bowl
  • Heatproof bowl
  • small or medium pot
  • Spatula
  • Spoon

Method
 

Prepare the Base
  1. Line a rimmed baking tray with parchment paper.
  2. Press the pitted dates onto the parchment in a tight, slightly overlapping layer, forming an oval or rectangle. Press firmly so they adhere to one another.
Add the Peanut Layer
  1. Spread peanut butter evenly over the date layer using the back of a spoon.
  2. Sprinkle the chopped roasted peanuts across the surface.
Melt the Chocolate
  1. Set a small or medium pot on the stove and add about 1 inch of water. Bring to a gentle simmer. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
  2. Place dark chocolate in a heatproof bowl and set it over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Stir continuously as the chocolate melts, adjusting heat as needed to avoid scorching.
Finish and Chill
  1. Pour or spoon the melted chocolate over the peanut layer, spreading it into an even coating that fully covers the surface.
  2. Sprinkle flaky sea salt over the top.
  3. Transfer the tray to the refrigerator and chill for at least 2 hours or overnight until the chocolate is fully set and hardened.
To Plate
  1. Remove the bark from the fridge and lift it from the tray using the parchment.
  2. Break into pieces by hand or cut into bite-size squares with a sharp knife.
  3. Serve chilled or allow to soften slightly at room temperature.

Notes

Storage: keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. Let sit a few minutes at room temperature before serving.

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