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Date Snickers Bars Recipe
Ash Tyrrell

Date Snickers Bars Recipe

I recently made these Date Snickers Bars, and let me tell you—they turned out so good! I love how they give that classic candy bar vibe but with wholesome, natural ingredients.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 cups Medjool dates pitted (they’re naturally soft and sticky, perfect for forming a base—avoid dried-out dates)
  • 1 cup almond flour or oat flour adds structure to the base—almond flour makes it richer, oat flour keeps it lighter
  • 1 tablespoon coconut oil helps bind the base together
  • ½ cup natural peanut butter fresh, drippy peanut butter works best—avoid overly processed kinds
  • 2 tablespoons maple syrup or honey adds natural sweetness and makes the peanut butter more spreadable
  • ½ cup crushed peanuts optional but adds that Snickers-like crunch
  • 1 cup dark chocolate chips or dairy-free chocolate chips melts smoothly for the perfect top layer
  • 1 teaspoon coconut oil gives the chocolate a glossy finish and softer bite

Method
 

  1. Start by adding the pitted Medjool dates to a food processor and blend until smooth. Add in the almond flour and coconut oil, then pulse until the mixture turns into a dough-like texture. Press this mixture evenly into a parchment-lined baking dish. This will form the sweet, chewy base for your bars.
  2. Mix the natural peanut butter and maple syrup in a bowl until smooth and creamy. Spread this mixture evenly over the date base using a spatula. If you love extra crunch like I do, sprinkle crushed peanuts on top before moving to the next step.
  3. Melt the chocolate chips with coconut oil in a double boiler or microwave, stirring until smooth. Pour this glossy chocolate mixture over the peanut butter layer, spreading it evenly to coat the top. Lightly tap the baking dish on the counter to release any air bubbles.
  4. Place the dish in the freezer for about one hour to set completely. Once firm, lift the slab out using the parchment paper and cut it into bars with a sharp knife. I found it easier to slice when slightly thawed, which gave me cleaner cuts.

Notes

  • I like to toast the peanuts before adding them—it gives a deeper, nutty flavor.
  • Adding a thin chocolate layer under the peanut butter makes them extra indulgent.
  • If your dates feel too dry, I soak them in warm water for 10 minutes, then drain well before blending.
  • I prefer slicing them while they’re a little soft instead of rock solid; it makes neat bars without crumbling.
  • I sometimes drizzle extra melted chocolate on top after slicing for a bakery-style look.