- Level
- easy
- Prep Time
- 25 mins
- Cooking Time
- 2 mins
- Serves
- 9
Ingredients
- 12
- Medjool dates, halved and pitted
- ¼ cup
- peanut butter (see note)
- 60 ml
- 3 oz
- dark chocolate, chopped
- 85 g
- 1 tsp
- vegetable oil
- 5 ml
- Salted peanuts, chopped, to taste
- Shredded sweetened coconut, to taste (optional)
Directions
- Step 1
- Place a piece of parchment paper on a work surface. Place the date halves on the paper, cut-side down, and press together with your fingers into an even layer to form a 6-inch (15 cm) square.
- Step 2
- Using a small spatula or spoon, spread the peanut butter evenly over the dates. Slide the date square with the parchment onto a baking sheet or plate. Freeze for 15 minutes.
- Step 3
- Meanwhile, in a glass bowl, melt two-thirds of the chocolate (2 oz/55 g) over a pot of simmering water or in the microwave oven. Add the remaining chocolate and the oil. Mix vigorously until all of the chocolate has melted. The chocolate is now tempered and ready to use.
- Step 4
- Using a small spatula or spoon, spread the chocolate evenly over the peanut butter. Sprinkle with the peanuts and coconut. Let set completely in the freezer, about 15 minutes.
- Step 5
- On a work surface, cut the bark into 9 pieces. The bark will keep for 1 week in an airtight container in the refrigerator or 3 months in the freezer.
Tips
To ensure that your pieces of bark hold together well, we recommend using regular peanut butter. If using natural peanut butter, your bark will be softer but will be just as delicious.
