Description
A quick and delicious no-bake treat featuring sweet Medjool dates layered with crunchy salted pretzels, creamy peanut butter, and rich dark chocolate, finished with a sprinkle of flaky sea salt for the perfect balance of flavors and textures.
Ingredients
Fruits
- 24 pitted Medjool dates
Snacks
- 12-24 mini salted pretzel twists
Spreads
- 1/3 cup creamy peanut butter
Chocolate
- 2 cups dark chocolate chips, melted
Seasonings
- Flaked sea salt, for sprinkling
Instructions
- Prepare the base: Line a baking sheet with parchment paper. Split the Medjool dates open and arrange them into a rectangle on the parchment, overlapping slightly so the dates all touch.
- Add pretzels and peanut butter: Evenly arrange the mini salted pretzel twists over the dates. Drizzle or spoon the creamy peanut butter on top of the pretzels and dates. Place the baking sheet into the freezer to firm up while you melt the chocolate.
- Melt and spread chocolate: Melt the dark chocolate chips gently using a double boiler or microwave in short bursts, stirring until smooth. Drizzle the melted chocolate evenly over the peanut butter, dates, and pretzels, then use a spoon to spread the chocolate so everything is well coated. Sprinkle flaked sea salt on top for an extra burst of flavor.
- Set and serve: Freeze the bark for about 20 minutes until the chocolate is fully set. Once firm, break into pieces and enjoy immediately or store in the freezer or refrigerator for later.
Notes
- You can adjust the amount of pretzels based on your preferred crunch level.
- For a nut-free version, substitute peanut butter with sunflower seed butter or omit it entirely.
- Be sure to use flaky sea salt to add texture and a burst of flavor on top.
- This bark stores best in the freezer or fridge to keep the chocolate firm and fresh.
- Melt chocolate carefully to avoid burning—use low heat or microwave in 20-second intervals.
