• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Lucy Loves

A charming food blog with recipes and other ramblings which may or may not be of interest to you

  • Home
  • Blog
  • About Lucy
  • Recipes
    • Recipe A-Z
  • Contact Lucy Loves
  • Lucy Loves Press Page
  • My Privacy and Cookies Policy
    • Cookie Policy
  • Reviews and That

17 October 2023

Date, Chocolate and Peanut Butter Bark

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Date, Chocolate and Peanut Butter Bark recipe

I love dates, it’s official. They’re sticky, taste like toffee and are almost healthy, unless you eat a kilo at a time *not difficult*. They’re so much more than just an addition to your cheese board or for making a festive appearance in your Christmas fruit bowl. As the name suggests, they’re the stars of the show in my Date, Chocolate and Peanut Butter Bark.

Bark is currently having a bit of a moment on social media, even though I’ve been making slightly less healthy versions for years. It’s basically some sort of delicious base covered in chocolate, with sweet treats as toppings. My soft, sticky date base, however, is covered with a layer of peanut butter then a thick coating of dark chocolate; it’s got a whiff of a Snickers bar to it, without the crap. A touch of sea salt works so well on the top then, after a spell in the fridge, the set bark is chopped into chunky, more than bite sized squares.

If you’re a nibbler like me, this date, chocolate and peanut butter bark makes a amazing mid afternoon, early evening or late night treat. That’s not saying I wouldn’t eat it for breakfast, because I so would without a modicum of guilt.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Four storecupboard-ish ingredients go into making this sweet treat. Make sure your dates are the soft ones, mine were medjool, the harder dried ones just won’t work here. The peanut butter choice is up to you; crunchy would add texture, but Clyde had eaten it all. The chocolate is best dark, but a mix of milk and dark would make these more child friendly. Thanks to Ocado on Instagram for the inspiration for this.

Start with the aforementioned chocolate. Mine was around a 50% cocoa, so not super bitter. I melted it in the microwave in short bursts and stirred well until smooth.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Next, line a baking tray and lay your stoned dates in a rough square.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Using a fork, press the dates into a flatter layer using a fork.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Don’t worry if there’s a few gaps inbetween the dates.

Now, dollop on the peanut butter then spread over the top of the dates.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog
Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Pour on the melted chocolate and yes, spread again, to create the top layer of your bark.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Finally sprinkle on a touch of sea salt then either, pop into the freezer for an hour to set, or leave in the fridge for at least 2 to 3 hours to fully firm up.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

Once set, you can cut into modest squares for nibbling on at your leisure.

Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog
Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog
Date Chocolate and Peanut Butter Bark from Lucy Loves Food Blog

They’re mildly addictive, just as a word of warning; I’ve just had to nip off and fridge forage for another one as we speak.

Lucy x

Date, Chocolate and Peanut Butter Bark recipe

Makes at least 16 squares, square size dependent

You will just need a lined pan and bowls for these

350g soft dates, Medjool are best here, stones removed

150g dark chocolate

4 heaped tablespoons peanut butter of your choice

A good sprinkling of sea salt

Take a small baking tray and line with greaseproof paper.

Gently melt the dark chocolate either in short bursts in the microwave or over a pan of simmering water. Stir until smooth then pop to one side.

Lay your stoned dates into a square shape, then press down with a fork to flatten to create a thinner base layer. Spoon the peanut butter onto the dates and spread out to cover. Pour over the melted chocolate and spread again, so it covers the peanut butter, in a smooth-ish layer.

Sprinkle the top with sea salt then place in the freezer for an hour to set, or for 2 to 3 hours in the fridge.

Cut into modest squares and devour. These will keep in the fridge for at least a week.

Lucy Loves Food Blog

print

Filed Under: Breakfast, brunch, Chocolate, Healthy Option, Kids, Peanut Butter, Recipes, Store Cupboard, Vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

Have a little look at these

Spiced-bourbon-shandy-recipe-lucyloves-foodblog

Spiced Bourbon Shandy

Blizzard-cocktail-recipe-lucyloves-foodblog

The Blizzard

Beetroot and Feta Galette

Matcha-almond-biscuits-recipe-lucyloves-foodblog

Matcha Almond Biscuits

Footer

ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Sign up here for the Lucy Loves monthly newsletter



Copyright © 2025 · Brunch Pro Theme On Genesis Framework · WordPress · Log in

This website uses cookies
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Cookies Reject Cookies Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT