Ingredients
Scale
- 12 large Medjool dates, soft and pitted
- 1/4 cup natural creamy peanut butter
- 1/4 cup roasted peanuts, chopped
- 4 oz dark chocolate bar, chopped
- A few tablespoons puffed rice cereal
- Optional toppings: flaky sea salt or more crushed peanuts
Instructions
- Slice each date down the center lengthwise without cutting all the way through. Remove pits.
- Spoon peanut butter into each date cavity, just enough to fill without overflowing.
- Sprinkle chopped roasted peanuts over the peanut butter filling.
- Melt chopped dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Stir in puffed rice cereal into the melted chocolate for crunch.
- Dip each stuffed date into the chocolate mixture, fully coating or drizzling as desired.
- Place on a parchment-lined tray and sprinkle with flaky salt or extra peanuts if using.
- Refrigerate for 10 minutes or freeze until set. Enjoy straight from the fridge or freezer!
Notes
- Use soft, fresh Medjool dates for best texture—skip the dry ones.
- Store in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
- Let frozen snickers sit at room temp for 2–3 minutes for a softer bite.
- For vegan version: use dairy-free dark chocolate and plant-based peanut butter.
- For nut-free version: use sunflower seed butter and skip peanuts or sub pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed date
- Calories: 110
- Sugar: 11g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg