Save to Pinterest I discovered these chocolate date snickers at a farmer's market on a lazy Saturday morning, where a vendor was handing out samples with the kind of enthusiasm that made you want to believe in homemade candy again. One bite and I was transported back to childhood, but with a sophistication that felt earned—the dates were plump and dignified, the peanut butter filling had actual texture, and the dark chocolate wasn't trying to be anything other than exactly what it was. I went home determined to recreate them, and what started as a casual experiment became something I find myself making whenever I need a reminder that the best indulgences are often the simplest ones.
I made these for a book club once, nervous that homemade candy would seem presumptuous, and watched them disappear faster than the conversation about the actual book. Someone asked if I'd bought them from a fancy chocolatier, and I realized that's when you know you've nailed a recipe—when people assume it required way more effort than it actually did. The quiet joy of that moment, with everyone reaching for just one more, is exactly why I keep making them.
Ingredients
- Medjool dates: These are the ones with the wrinkled skin and deep caramel flavor—they're pliable enough to stuff without falling apart, unlike their smaller cousins.
- Creamy peanut butter: The smooth kind works best here because it distributes evenly and holds the peanuts in place; natural peanut butter can be a bit finicky.
- Roasted unsalted peanuts: Rough chop them so you get those satisfying little crunch moments that echo the original candy bar.
- Dark chocolate: Go for at least 60% cocoa—anything lighter and you lose that bittersweet balance that makes dark chocolate so addictive.
- Coconut oil: Just a tablespoon makes the chocolate silky and easier to work with, though it's optional if you prefer pure chocolate flavor.
- Flaky sea salt: A small pinch while the chocolate is still wet creates this beautiful contrast that elevates the whole thing.
Instructions
- Open and prepare your dates:
- Slice each date lengthwise on one side and coax out the pit—you're creating a little pocket, not demolishing the date, so be gentle with them. If you've ever opened an oyster, this is that same kind of reverent care.
- Build the filling:
- Spoon about half a tablespoon of peanut butter into each date, then scatter your chopped peanuts right on top. Press the date gently closed—not sealed, just nestled together, so the chocolate can still work its way in.
- Set up your chocolate station:
- Line a baking sheet with parchment paper and place it within arm's reach; this matters because you'll want to work quickly once the chocolate is melted.
- Melt with intention:
- In a microwave-safe bowl, combine your chopped dark chocolate and coconut oil. Microwave in 30-second bursts, stirring between each pulse—this patience prevents seized chocolate and gives you that smooth, glossy finish.
- Coat with confidence:
- Using a fork, dip each stuffed date into the warm chocolate, letting it cascade over every surface. Give it a gentle shake to let excess chocolate fall away, then transfer to your waiting parchment—you want a defined coating, not a thick shell.
- The optional salt moment:
- While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt over each one if you're going that route. It melts slightly into the chocolate and creates this subtle, sophisticated flavor that people will try to identify.
- Let them set:
- Into the refrigerator for 10 to 15 minutes until the chocolate firms up completely. They'll be ready to eat but still soft enough to enjoy the peanut butter inside.
Save to Pinterest There's something almost ceremonial about watching someone bite into one of these for the first time—the way their eyes go a little soft when they hit that peanut filling, that moment of pleasure that comes from something familiar but refined. These candies stopped being just a snack the day a friend called me mid-afternoon to ask if I was making them again, and I realized they'd become part of how people remembered gathering at my place.
Variations to Play With
Once you nail the basic version, these are endlessly adaptable. I've swapped the peanut butter for almond butter when I had it on hand, and the flavor becomes more delicate and slightly floral. Cashew butter is another option that leans sweeter and creamier. For people with peanut allergies, sunflower seed butter works beautifully with pumpkin seeds replacing the peanuts—it's less sweet but equally satisfying. You can even go rogue with the chocolate—milk chocolate makes them approachable and candy-like, while white chocolate with crushed pistachios feels fancy enough for gifting.
Storage and Keeping
These live best in the refrigerator in an airtight container where they'll stay fresh and chocolate-firm for about a week. I've kept them slightly longer and they're still perfectly good, just slightly softer. Room temperature works if you prefer them a touch more pliable, but they'll start to feel less structured. They're one of those treats that actually improve when you make them ahead—there's something about the flavors melding overnight.
Serving and Pairing
These are honest enough to stand alone, but they love company. A cold glass of milk is the obvious choice, nostalgic and grounding. Coffee is my personal move, especially espresso or a strong pour-over—the bitterness dances with the dark chocolate and sweet dates in a way that feels almost sophisticated. They work for afternoon snacking, after-dinner treats, or gift-giving to people you actually like. I've served them at dinner parties, packed them in boxes tied with twine, and eaten them straight from the fridge on days when I needed a small reminder that good food doesn't require a lot of fuss.
- They pair surprisingly well with herbal tea if you want something lighter than coffee.
- A single piece is satisfying—their richness means portion control happens naturally.
- They're impressive enough for unexpected guests but easy enough to make on a random Tuesday night.
Save to Pinterest These chocolate date snickers remind me why I love cooking in the first place—it's not about impressing people with technique, it's about transforming simple, good ingredients into something that makes someone smile. Make them once and they'll become your go-to, the recipe people ask for and the one you'll defend with genuine passion.
Recipe Questions & Answers
- → What type of dates work best for this treat?
Large Medjool dates are preferred for their softness and natural sweetness, making them easy to fill and delicious when combined with chocolate.
- → Can I substitute peanut butter for another nut butter?
Yes, almond or cashew butter work well as alternatives to change the flavor profile while maintaining the creamy texture.
- → How do I melt the chocolate smoothly?
Use short 30-second bursts in the microwave, stirring between each, or a double boiler to gently melt the chocolate for a smooth coating.
- → Is it necessary to refrigerate these before serving?
Chilling for 10–15 minutes helps the chocolate set firmly, ensuring clean bites and a satisfying texture.
- → Can these be stored, and how?
Store in an airtight container in the refrigerator for up to one week to maintain freshness and texture.