Chocolate Date Snickers Delight (Print Version)

Plump dates stuffed with peanut butter and peanuts, coated in rich dark chocolate for a satisfying, sweet 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 and remove the pit if not already pitted. Gently open to create a pocket.
02 - Fill each date with approximately ½ tablespoon of creamy peanut butter. Sprinkle roughly chopped peanuts over the peanut butter, then gently press the date closed.
03 - Prepare a baking sheet by lining it with parchment paper.
04 - Melt the dark chocolate and coconut oil (if using) together in a microwave-safe bowl in 30-second intervals, stirring between each burst until smooth.
05 - Dip each stuffed date into the melted chocolate, using a fork to ensure complete coverage. Allow excess chocolate to drip off before placing dates on the prepared baking sheet.
06 - Sprinkle flaky sea salt over the chocolate-coated dates while the coating is still wet, if desired.
07 - Refrigerate the dates for 10 to 15 minutes or until the chocolate has fully set. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes like candy but feels like you're actually doing something good for yourself.
  • Requires zero baking skills, zero special equipment, and zero excuses not to make it right now.
  • The chocolate-to-filling ratio hits that perfect sweet spot where every bite feels intentional and decadent.
02 -
  • Overheating chocolate in the microwave is the mistake that taught me patience—one extra 10 seconds can turn glossy into grainy, so shorter bursts and stirring between them is genuinely the move.
  • If your dates feel a little dry or stubbornly closed, warm water really does soften them up just enough to work with without making them fall apart.
03 -
  • If you don't have a microwave, a double boiler works beautifully for melting chocolate and actually gives you more control over the temperature, so use it if you have the patience.
  • Parchment paper is your friend here—it keeps the chocolate from sticking to the pan and makes cleanup almost laughably easy, which matters more than you'd think.
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