Chocolate Date Snickers Delight (Print-Friendly)

Plump dates filled with creamy peanut butter and nuts, coated in rich chocolate for a luscious treat.

# What You'll 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 (at least 60% cocoa), chopped
05 - 1 tablespoon coconut oil (optional)

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# How To Make It:

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 about ½ tablespoon of peanut butter. Sprinkle chopped peanuts into the peanut butter. Gently press the date closed.
03 - Line a baking sheet with parchment paper.
04 - Melt the dark chocolate and coconut oil (if using) together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
05 - Dip each stuffed date into the melted chocolate, using a fork to coat completely. Let excess chocolate drip off, then place on the prepared baking sheet.
06 - Sprinkle with flaky sea salt while chocolate is still wet, if desired.
07 - Refrigerate for 10 to 15 minutes or until chocolate is set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No baking required—just assembly and a quick chill, so you can have homemade candy without the fuss.
  • Dates provide natural sweetness and chewy texture, while peanuts give you that satisfying crunch you crave.
  • Rich dark chocolate and sea salt transform simple ingredients into something that feels fancy enough to gift or serve at a dinner party.
  • Made with real, recognizable ingredients instead of a long list of things you can't pronounce.
02 -
  • Don't skip the parchment paper or your dates will stick to the sheet and tear when you try to remove them—learned that the hard way the first time I made these.
  • The coconut oil seems optional but it genuinely makes a difference in how smoothly the chocolate coats; without it you'll fight with thick, lumpy chocolate that's frustrating to work with.
  • Medjool dates are softer and easier to stuff than Deglet Noor—save yourself the struggle and buy the right variety if you can find them.
03 -
  • If your chocolate seizes up or gets grainy, add a teaspoon of coconut oil and stir gently—it usually saves the batch and makes the chocolate silky again.
  • Chill your dates before coating them in chocolate and they'll be easier to handle and the chocolate will set faster on the outside.
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