This crunchy, salty spin on the viral date bark is made with chewy Medjool dates, crunchy pretzels, creamy peanut butter, and rich chocolate.
Prep Time20 minutesmins
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Servings: 4
Ingredients
6medjool datespitted and halved
2-4tbsppeanut butter
28gramspretzelsbroken into small pieces
45gramschocolate chips
Instructions
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).