Honestly… How Did It Take Me So Long to Make Date Snickers?
So here’s the deal: I probably make these little beauties more often than I should admit. You know that feeling when you want something sweet but you also want to pretend it’s healthy? (Even as you’re scooping peanut butter right from the jar?) Well, Date Snickers solve that dilemma—or at least distract me from caring for a good five minutes. The first time I made them, I’d just come back from a supermarket run, forgot a bunch of things on my list, but did bring home a giant pack of Medjool dates and, as usual, a questionable amount of chocolate chips. I think even my usually-skeptical cousin said, “Wait, this is… actually good?” So that’s a win on its own.
Why You’ll Love This (Or Why I Make This… All the Time)
I throw these together when I’ve had the kind of day where the laundry pile rivals Mount Everest and the only clean spoon is, somewhat suspiciously, in the garden. My family genuinely goes nuts for these (and sometimes I swap the peanut butter for almond butter, if my husband hasn’t finished it—again). Also: they’re weirdly fancy-looking for how little effort they require. Oh! And that sprinkle of flaky sea salt? Took me a couple tries to not spill the whole box on top, but now I really think it makes the whole thing.
What You’ll Need (Ingredients Chat)
- 9 squishy Medjool dates (seriously, the squishier, the better—but I’ve subbed in Deglet Noor before when I was in a pinch. Tastes just as sweet, a tad less chewy.)
- 3 tablespoons peanut butter (or try almond or cashew butter; whatever is lurking in your pantry, but every now and then my grandmother swears only Jif works. Not true, but let her have this one.)
- 2 tablespoons chopped peanuts (I sometimes get lazy and just smash them in the bag. Unsalted, salted—it’s all good, though salted gives a nice little zing)
- ¼ cup dark chocolate chips (any brand is fine. If you’re a fiend for white chocolate, I did try that once and—to be honest—not my favorite, but you do you!)
- Flaky sea salt (for topping; totally optional but really, highly recommended. Maldon, or whatever is closest to hand, and if you skip it… well, I won’t judge.)
Let’s Get Into It: Step-by-Step Directions
- Start off by splitting each date in half to get rid of the pit in the center. I just use my fingertips and sort of wiggle the pit out (if they’re fresh and squidgy, it comes right out!). Of course, a knife works if you’re feeling precise. Arrange all your little date boats on a parchment-lined plate. Looks messy? That’s fine—the best things usually do.
- Spoon about a half-teaspoon of peanut butter straight into each date half. Don’t go crazy with neatness; blobs are entirely acceptable. Now, shower those nutty boats with chopped peanuts, making sure every single one gets its fair share of crunch. (This bit always gets peanut butter on my fingers—honestly, I’ve given up trying to keep tidy.)
- Time for the chocolate! You can go fancy: set up a double boiler with an inch or so of simmering water in a small pot, plop a heatproof bowl on top, and stir your chocolate chips until they surrender to the heat. Or, if you’re me on a lazy Tuesday, pop them in a microwave-safe bowl and nuke in 20 second bursts, stirring each time until glossy. Whatever your route, melt the chocolate until smooth and dreamy.
- Spoon and drizzle the melty chocolate over your dates. I only go for the tops—they’re sweet enough underneath. While the chocolate is still shiny, rain down a pinch of flaky sea salt on each piece. (It sticks best before the chocolate sets.)
- Slide the plate into your fridge for about 10 minutes—just until the chocolate firms up. Or more, if you forget about them like I do. Once they feel set, dig in! If you somehow don’t eat them all in one go, you can just keep them at room temp for a week, or pop in the fridge for up to a month. But who are we kidding? They rarely survive a single weekend here!
What I’ve Learned (Some Notes… Or Gentle Warnings?)
- If your dates are a bit dry, just soak them in warm water for 5 minutes—they’ll plump up like nobody’s business.
- I once used regular table salt instead of flaky and, honestly, I regretted it: you just want a few crystals, not a wall of saltiness.
- Don’t melt chocolate directly in a pot on a burner unless you fancy chocolate cement. It’ll seize up so fast. (Guess how I figured that out.)
- This treat is wildly forgiving. Even misshapen, lopsided dates taste fantastic.
Some Variations I’ve Tried (Success Rate: Mixed!)
- Almond butter and chopped hazelnuts—pretty great, actually. I call it the ‘fancy coffee shop’ version.
- A white chocolate swap… I wouldn’t do it again but hey, maybe my tastebuds are just nostalgic for the classic combo.
- Shredded coconut pressed onto the peanut butter—kind of messy, but worth it if you love coconut.
- I tried stuffing a date with caramel and, let’s just say, it turned into a puddle. Not my most elegant attempt.
Equipment You’ll Need (Mostly…)
- A knife (if you want to be precise—my method is “tear apart with fingers and hope for the best”)
- Parchment paper (great for easy clean-up but wax paper works in a pinch and sometimes I just use a plate)
- Heatproof bowl (literal lifesaver for melting chocolate, but any glass bowl will do)
- A microwave or hob; both work
- No fancy chocolate dipping forks or tweezers—unless you like feeling like a chocolatier for the day!
How to Store Date Snickers… If You Have Any Left
You can leave these out at room temp for a week and they’re still great, but in our house they vanish within the hour. They’ll stay nice and firm in an airtight container in the fridge for a month—though, in truth, mine never make it past day two.
How We Eat Them (Serving Ideas)
Some folks daintily pop them onto a platter for guests. I tend to just hand them out straight off the baking sheet. Occasionally, I’ll chop a couple up and stir into vanilla yogurt—that’s the good stuff. My husband likes his alongside a mug of dark coffee. (He claims the bitterness cuts the sweet, but I suspect he just wants an excuse for two at once.)
What Not to Mess Up (My Pro Tips, Learned the Hard Way)
- Give the chocolate time! I’m telling you now—not waiting for it to set is a guaranteed mess. I got impatient once and tried to stack them before they were cooled… what a disaster. Sticky chocolate everywhere.
- Don’t overfill the dates with peanut butter. Less is more here or you’ll have runaway blobs. (Though, fair, it always tastes good anyway.)
The Date Snickers FAQ (Because You Actually Asked)
- Can you use other nut butters? Yep! Almond, cashew, even sunflower seed butter—I’ve swapped them all in. Don’t stress too much, just use what you like.
- How do you pit dates if you’re not using Medjool? Actually, some dates come already pitted! Otherwise, slice lengthwise and poke out the pit—it’s oddly satisfying.
- Can I double the recipe? Of course. If you don’t, someone will complain there weren’t enough.
- What if my chocolate goes grainy? Ugh, that’s happened to me. Usually, it’s from too much heat. Just melt slower next time, and cross your fingers—works most of the time!
So that’s it—my not-so-secret method for Date Snickers. Honestly, if you ever come over and see a plate of these in the fridge, help yourself (unless you see my name on them. Then… maybe ask first).
Ingredients
- 9 squishy Medjool dates
- 3 tablespoons peanut butter (or other nut butter)
- 2 tablespoons chopped peanuts
- ¼ cup dark chocolate chips
- flaky sea salt (optional topping)
Instructions
-
1Start off by splitting each date in half to get rid of the pit in the center. I just use my fingertips and sort of wiggle the pit out (if they’re fresh and squidgy, it comes right out!). Of course, a knife works if you’re feeling precise. Arrange all your little date boats on a parchment-lined plate. Looks messy? That’s fine—the best things usually do.
-
2Spoon about a half-teaspoon of peanut butter straight into each date half. Don’t go crazy with neatness; blobs are entirely acceptable. Now, shower those nutty boats with chopped peanuts, making sure every single one gets its fair share of crunch. (This bit always gets peanut butter on my fingers—honestly, I’ve given up trying to keep tidy.)
-
3Time for the chocolate! You can go fancy: set up a double boiler with an inch or so of simmering water in a small pot, plop a heatproof bowl on top, and stir your chocolate chips until they surrender to the heat. Or, if you’re me on a lazy Tuesday, pop them in a microwave-safe bowl and nuke in 20 second bursts, stirring each time until glossy. Whatever your route, melt the chocolate until smooth and dreamy.
-
4Spoon and drizzle the melty chocolate over your dates. I only go for the tops—they’re sweet enough underneath. While the chocolate is still shiny, rain down a pinch of flaky sea salt on each piece. (It sticks best before the chocolate sets.)
-
5Slide the plate into your fridge for about 10 minutes—just until the chocolate firms up. Or more, if you forget about them like I do. Once they feel set, dig in! If you somehow don’t eat them all in one go, you can just keep them at room temp for a week, or pop in the fridge for up to a month. But who are we kidding? They rarely survive a single weekend here!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
2gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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