No-Bake Date and Peanut Butter Candy Bars
These no-bake candy bars are a healthier take on Snickers, with sweet dates, creamy peanut butter, and a chocolate-peanut coating.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyEasy
- Servings16
If you're craving a sweet treat but want to keep it wholesome, these date and peanut butter bars are the answer. They come together in minutes with just a handful of ingredients, and they taste like a candy bar but with natural sweetness and a satisfying crunch.
Perfect for snacking, dessert, or even a lunchbox surprise, these bars are sure to become a favorite. The combination of chewy dates, rich peanut butter, and chocolate is irresistible, and they're completely no-bake, so you can whip them up anytime.
Ingredients
Servings
Converted amounts are rounded.
Method
- Line a baking sheet with parchment paper. Pit the dates if needed and open them so the sticky side faces up. Arrange them side by side on the paper to form a rough rectangle, then cover with another sheet of parchment and press with a rolling pin or the back of a cup to flatten into an even layer, filling any gaps.
- Remove the top parchment and spread the peanut butter evenly over the dates using an offset spatula or a spoon.
- Melt the chocolate in a microwave-safe bowl according to package instructions, stirring every 30 seconds until smooth (usually 60-90 seconds).
- Drizzle the melted chocolate over the peanut butter and spread it evenly with a spoon or spatula.
- Sprinkle the chopped peanuts over the chocolate and gently press them in. Add the salt if using.
- Refrigerate the bar uncovered for about 1 hour, or freeze for 30 minutes, until the chocolate is firm. Then cut into 16 bars with a knife.
💡 Tips
- Use pitted Medjool dates for best texture; if they're too dry, soak them in warm water for 10 minutes and pat dry.
- For a crunchier texture, toast the peanuts in a dry pan for a few minutes before chopping.
- Store the bars in an airtight container in the fridge for up to 2 weeks, or freeze for longer.
Inspired by a recipe from Natasha's Kitchen