This crunchy, salty spin on the viral date bark is made with chewy Medjool dates, crunchy pretzels, creamy peanut butter, and rich chocolate.
This pretzel date bark is my new favorite chocolate fix! I love chocolate but find it too rich on its own, but paired with gooey dates, creamy peanut butter, and crunchy + salty pretzels, it’s the perfect combination of flavors and textures. I finally understand the hype behind date bark. It’s so delicious but also easy to make, no baking involved, and you can make a big batch for the week (or month) so you always have a quick sweet treat on hand!
- Medjool Dates ⟶ These dates are soft, gooey, and caramel-y sweet. I buy mine at Trader Joe’s, but you can find them at most major grocers in the US (Kroger, Pavilions, Sprouts, Whole Foods, Costco, etc.).
- Peanut Butter ⟶ I prefer creamy natural peanut butter (meaning it’s just made with peanuts and maybe salt), but you can use any kind of peanut butter.
- Pretzels ⟶ For crunchy texture and a little salty flavor to balance out the sweetness.
- Chocolate ⟶ I prefer dark chocolate, but use your favorite! Check the ingredients though as some contain dairy.
Tips for Success
Flatten dates with a rolling pin ⟶ Medjool dates are very sweet. I like to roll them out a bit to flatten them so the date layer isn’t overpoweringly sweet. You can also smash them with the bottom of a cup.
Adjust peanut butter and pretzels amounts to your liking ⟶ This recipe is very flexible, so feel free to add as much as filling as you like. Personally, I like a thick layer of peanut butter with lots of crunchy pretzels.
Freeze for a few minutes before adding chocolate ⟶ Technically you can skip the first freeze if you’re short on time, but I like to place my date bark in the freezer for at least 10 minutes so the peanut butter hardens a bit. This makes it easier to spread the chocolate on top.
Date Bark FAQ
Is date bark gluten-free?
If you use gluten-free pretzels, or omit the pretzels entirely, this recipe is gluten-free.
What can I use instead of pretzels?
You can omit the pretzels if you’d like, but they add a delicious crunch and salty flavor that pairs really well with the date bark. You can also use crushed peanuts, pumpkin seeds, almond slices, or other nuts/seeds. Or you can even try roasted chickpeas for a little extra protein 😉
What can I use instead of peanut butter?
Other nut/seed butters like almond butter, sunflower seed butter, or tahini would be delicious!
Can I bring date bark on the go?
Yes as long as it’s not too warm outside, otherwise the chocolate will melt!
More Plant-Based No Bake Treats
- Peanut Butter Banana Ice Cream Cups
- Vegan Tofu Purin
- Snickers Chia Pudding
- 3-Ingredient Peanut Butter Cups
- Healthy Caramel Ice Cream Bars
- Protein Chocolate Mousse
If you make this pretzel date bark, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Pretzel Date Bark
- 6 medjool dates pitted and halved
- 2-4 tbsp peanut butter
- 28 grams pretzels broken into small pieces
- 45 grams chocolate chips
- Place date halves on a baking sheet and flatten dates with a rolling pin. You can make them as thin or thick as you like. Be sure each date overlaps slightly so they stick together.
- Spread peanut butter on top of date layer.
- Sprinkle crushed pretzels over peanut butter.
- Freeze for at least 10 minutes.Tip: You can skip this step if you'd like, but I find it easier to spread the chocolate on top once the peanut butter has hardened a little.
- Melt chocolate in the microwave in 30 second intervals, stirring after every interval. Alternatively, you can melt the chocolate over a double boiler on the stove.
- Spread chocolate on top of pretzel layer.
- Place back in the freezer for at least 30 minutes.
- Cut date bark into squares. Store in the fridge for up to a week, or in the freezer for up to 3 months (you may want to let it thaw a bit before eating).
Nutrition per serving (using 72% dark chocolate + 2 tbsp peanut butter): 240kcal | 9g fat | 3.5g sat fat | 40g carb | 5g fiber | 3g added sugar | 4g protein | 122mg sodiumHide
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