Chocolate peanut butter stuffed dates are filled with peanut butter, coated in dark chocolate, and topped with chopped peanuts and flaky sea salt. The combination of chocolate, peanuts, and caramel-like dates makes them reminiscent of a Snickers bar.
Chocolate Peanut Butter Stuffed Dates Inspired by a Snickers Bar
Dates have always fascinated me. When I bite into a plain one, I think about how this ugly thing grows on a tree and, without adding anything to it, tastes like it belongs in the candy aisle. It’s impressive. After I started adding peanut butter, chocolate, peanuts, and flaky sea salt, the comparison became even harder to ignore.
But my love of dates started way before I ever decided to add peanut butter and dip them in chocolate.
As a kid, my family spent a fair amount of time in Palm Springs. Living in Southern California, it was only a couple of hours from home, so several times a year, we’d head into the desert for a long weekend. Before we ever reached Palm Springs, we’d stop at Hadley’s Fruit Orchards in Cabazon. Back then it was a smaller operation, unlike the Coachella institution it is now. They were known for their date shakes. I only had one several times a year, but that’s probably what made them seem so special. They tasted like candy disguised as a milkshake.
Years later, I took the ferry across the Strait of Gibraltar from southern Spain to North Africa. It’s less than an hour’s ride and a simple day trip. That’s where I found myself surrounded by dates again. The outdoor markets were filled with them. There were so many different varieties and colors. Until then, dates still mostly lived inside a milkshake for me. In Morocco, they weren’t a novelty or something blended into a milkshake. They were just regular food and were absolutely everywhere and in everything. I remember tasting one variety after another and thinking what I’d always thought. How does something this wrinkled and homely taste like caramel? It’s still a mystery.
So when chocolate peanut butter stuffed dates started going viral and people began calling them little Snickers bars, I wasn’t surprised. At this point, I’ve been eating dates my whole life. Making them this way combines lots of things I already love into one bite. And really, once you add peanut butter, dark chocolate, chopped peanuts, and flaky sea salt, they really do taste like a tiny candy bar. That’s not a bad thing.
What Makes This Recipe Different
- I fully coat the dates in chocolate instead of just drizzling it over the top. I’ve made them both ways, and the chocolate shell completely changes the experience. Once chilled, the chocolate firms up around the soft dates and peanut butter and makes them feel much more like a candy bar.
- I also keep the peanuts on the outside. Some recipes put them inside with the peanut butter, but I like the crunch on the outside. The extra drizzle of chocolate isn’t there because it looks pretty. It’s glue. The peanuts need something to hold onto. It’s also good practice to make nuts visible on the outside so they’re immediately recognizable.
- I stuff the dates with peanut butter instead of spooning it on top because I enjoy the peanut butter layer in the middle. When you bite into one, you get chewy dates, creamy peanut butter, crunchy peanuts, chocolate, and flaky salt all at once.
- The best thing about these is that they’re made from a handful of ingredients and require no baking. They’re essentially little pieces of candy put together from things that were already delicious before they met each other.
Ingredients
- Medjool Dates – These are the big, soft, caramel-y dates that make the Snickers comparison possible. They’re sweet enough to make you question whether nature was showing off a little.
- Creamy Peanut Butter – Works best because it’s easy to smear inside the middle of the date.
- Dark Chocolate Chips – Dates are already incredibly sweet, so I prefer dark chocolate. It keeps the dates from becoming overwhelmingly sweet.
- Coconut Oil – This helps the chocolate melt more smoothly and creates a thinner coating that wraps around the dates more easily during dipping.
- Flaky Sea Salt – I know it seems like a tiny thing, but I wouldn’t leave it off. Salt makes chocolate taste more chocolatey and makes the dates taste even more like caramel.
- Chopped Peanuts – They add crunch and give you the Snickers bar moment.
How to Make Chocolate Peanut Butter Stuffed Dates
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prepare the dates)
Slice each date lengthwise, being careful not to cut all the way through, then remove the pit. If your dates feel a little firm or dry, give them a 5-minute soak in warm water first and pat them dry. Softer dates are much easier to fill and end up with a better texture once the chocolate firms up around them. - Step Two (fill the dates)
Fill each date with about 1 teaspoon of peanut butter, or enough so it sits slightly above the opening. I don’t want the peanut butter hidden inside. I want to know it’s there when I take a bite. - Step Three (melt the chocolate)
Combine the dark chocolate chips and coconut oil in a microwave-safe bowl or glass measuring cup. Microwave in 30-second intervals, stirring after each one, until the chocolate is completely melted and smooth. It is easier to use a glass measuring cup because it’s deep enough to make dipping easier. - Step Four (coat the dates)
Line a tray or baking sheet with parchment paper. Using a fork, lower a stuffed date into the melted chocolate and turn it until completely coated. Lift it out, let the excess chocolate drip back into the cup, then place it on the prepared tray. I’ve made these with only a chocolate drizzle before, but fully coating them changes everything. Once chilled, these taste much more like little candy bars. If the chocolate has trouble sticking, refrigerate the peanut butter-filled dates for about 5 minutes before dipping. - Step Five (add the toppings)
While the chocolate is still soft, sprinkle the dates with the chopped peanuts and flaky sea salt. Drizzle any remaining chocolate over the tops. The extra chocolate acts like glue for the peanuts. - Step Six (chill and serve)
Transfer the tray to the refrigerator and chill for 10 to 15 minutes, or until the chocolate is firm. Peel the dates off the parchment paper and serve. Or keep them in the refrigerator and snack on them throughout the week.
Recipe Tips
- Use soft Medjool dates whenever possible. They’re easier to open and fill.
- If your dates feel firm or dry, soak them in warm water for about 5 minutes first. Dry them well before filling. Dates are very forgiving.
- A glass measuring cup makes dipping much easier than a wide bowl because the melted chocolate stays deeper.
- If the melted chocolate keeps sliding off the dates, refrigerate the peanut butter-filled dates for about 5 minutes before dipping. A little chill helps the chocolate adhere better.
- Sprinkle the peanuts and flaky sea salt on while the chocolate is still soft. Once the chocolate sets, they won’t stick.
- Don’t skip the salt. It seems like a tiny thing, but it makes a big difference.
Storage
- Store the dates in an airtight container in the refrigerator for up to 1 week.
- I think they taste best straight from the refrigerator.
- For longer storage, freeze them in an airtight container or freezer bag for up to 3 months. Let them sit at room temperature for about 10 to 15 minutes before eating.
FAQs
- Do these really taste like a Snickers bar?
It’s not exact because there’s no nougat or caramel. But the combination of chewy dates, peanut butter, chocolate, peanuts, and flaky sea salt is a very close match. - What kind of dates work best?
Medjool dates. They’re larger, softer, and easier to stuff. Their caramel-like flavor is also the reason these remind me of candy bars in the first place. - Can I make them ahead of time?
Yes. They’re a great make-ahead treat because they keep well in the refrigerator and are ready whenever you want something sweet. - Can I use milk chocolate instead of dark chocolate?
Technically yes. I prefer dark chocolate because dates are already sweet, but if you’re a milk chocolate person, go for it. - Do I have to refrigerate them?
No, but I like them better cold. The chocolate stays firm and the dates have a chewier texture that makes them feel like candy. - Can I make them nut free?
Yes. Use sunflower seed butter instead of peanut butter and top them with sunflower seeds or leave the nuts off entirely. - Why is my chocolate so thick?
Chocolate definitely has moods. Usually it needs another few seconds in the microwave or a little extra coconut oil to loosen it up.
From My Kitchen Notes
Observations from the margins.
- A lot of childhood happiness can be traced back to stopping somewhere on the way to someplace else.
- There are flavors that become attached to places as much as people.
- Certain places become impossible to separate from what we ate there.
- And certain foods spend their entire existence looking unappetizing and still end up being delicious.
- There are foods I’ve loved for so long that I forget other people are just discovering them.
- Some ingredients have sat for decades waiting for their moment on social media.
- Scarcity is alarmingly persuasive.
- Certain foods will forever be tied to road trips.
- It’s funny how we can spend years wondering about things that originally lasted five minutes.
- Some things keep finding us again, and eventually we stop asking why.
- I don’t think enough credit is given to being substantial all by yourself.
- I think additions should feel like bonuses and not life support.
- I appreciate ingredients that could stand entirely on their own and still choose company.
- I think the best pairings happen when neither thing is trying to become the other.
- Some things belong in our lives because we enjoy them, not because we can’t function without them.
- It’s funny how certain ingredients seem to understand that companionship and dependency are entirely different recipes.
More Desserts with a Candy Bar Streak
- Twix Candy Bar Brownies – Twix bars and caramel.
- Butterfinger Caramel Cheesecake Bars – caramel and Butterfinger pieces.
- Whoppers Malted Milk Ice Cream Cake – Whoppers and malted milk.
- Snickers Ice Cream Sandwich Cake – ice cream sandwiches and Snickers.
- Rolo No-Bake Cheesecake – Rolo candies and dulce de leche.
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Chocolate Peanut Butter Stuffed Dates
Chocolate Peanut Butter Stuffed Dates combine Medjool dates, peanut butter, dark chocolate, chopped peanuts, and flaky sea salt in a no-bake dessert that stores well in the refrigerator and freezer for whenever a chocolate craving strikes.
Servings: 24 dates
Calories: 98kcal
Equipment
- baking sheet Gives the chocolate-covered dates space to chill and set.
- parchment paper Prevents the chocolate from sticking as it hardens.
- Knife Opens the dates while keeping them mostly intact for filling.
- microwave safe bowls or glass measuring cup. A deeper container makes dipping easier than a shallow bowl.
Ingredients
- 24 Medjool Dates pitted
- ½ cup (128 g) creamy peanut butter
- ¾ cup (130 g) dark chocolate chips
- 1 tbsp (14 g) coconut oil
- ¼ cup (35 g) chopped roasted, salted peanuts
- ½ tsp (1 g) flaky sea salt
Instructions
- Split each date lengthwise, being careful not to cut all the way through, then remove and discard the pit. If your dates feel dry or firm, soak them in warm water for about 5 minutes first, then pat them dry before continuing. Softer dates are easier to fill and create a better texture in the finished recipe.24 Medjool Dates
- Fill each date with about 1 teaspoon of peanut butter, or enough so the filling sits slightly above the opening. Arrange the filled dates on a plate or tray while you prepare the chocolate.½ cup (128 g) creamy peanut butter
- Place the dark chocolate chips and coconut oil in a microwave-safe bowl or glass measuring cup. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.¾ cup (130 g) dark chocolate chips, 1 tbsp (14 g) coconut oil
- Line a tray or baking sheet with parchment paper. Using a fork, lower one stuffed date into the melted chocolate and turn it until completely coated. Lift it out, allowing the excess chocolate to drip back into the bowl, then place it on the prepared tray. Repeat with the remaining dates. If the chocolate slides off the dates, refrigerate the peanut butter-filled dates for about 5 minutes before dipping.
- While the chocolate is still soft, sprinkle the tops with the chopped peanuts and flaky sea salt. Drizzle any remaining melted chocolate over the dates to help secure the toppings in place.¼ cup (35 g) chopped roasted, salted peanuts, ½ tsp (1 g) flaky sea salt
- Transfer the tray to the refrigerator and chill for 10 to 15 minutes, or until the chocolate coating is firm. Remove the dates from the parchment paper and serve. Store any leftovers in an airtight container in the refrigerator.
Notes
- If your dates are dry or firm, soak them in warm water for about 5 minutes before filling. Pat them dry well before continuing.
- If the chocolate slides off the dates during dipping, refrigerate the peanut butter-filled dates for about 5 minutes before coating them.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Freeze in an airtight container for up to 3 months. Thaw for 10 to 15 minutes before serving.
- For a dairy-free or vegan version, use dairy-free dark chocolate.
- For a nut-free version, substitute sunflower seed butter for the peanut butter and sunflower seeds for the peanuts.
Nutrition
Nutrition Facts
Chocolate Peanut Butter Stuffed Dates
Amount Per Serving (22 g)
Calories 98
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 32mg1%
Potassium 122mg3%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 3IU0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Chocolate Peanut Butter Stuffed Dates? I’d love to hear how they turned out – leave a comment below and let me know.
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