Everyone on the internet seems to have their version of this combo: dates, peanut butter and chocolate. I even created a recipe in March featuring these ingredients in a different form. What I really longed for though was bars, reminiscent of peanut butter cups, with a gooey crunchy center sandwiched between smooth dark chocolate. I modestly declare that I have found it. If you make my version of this treat and your sweet tooth doesn’t feel sated, I promise you a refund of all the glorious descriptive words that I have uttered about these bars.
The ingredients.
Pit the dates and pull off the little cap on the top. Tear them into large pieces and pour a few spoonfuls of hot water over them to soften.
Melt 1/2 cup of semi-sweet chocolate chips in the microwave; do this at 50% power and in 30 second intervals, stirring in between, just until melted.
Spread melted chocolate in the bottom of a parchment paper lined 8 x 8 inch baking pan. Refrigerate for 20 minutes.
Prepare the filling in the food processor. Whirl together the dates, peanut butter and a splash of vanilla until combined. Stir in a cup of chopped peanuts.
Press this mixture onto the chocolate to form a smooth layer. Refrigerate while you prepare the top chocolate layer.
Melt 1 cup of semi-sweet chocolate chips and 1 tsp of coconut oil in the microwave at 50% power in 30 second intervals.
Spread this chocolate over the chilled date/peanut butter mixture. Sprinkle generously with course sea salt. Store in the refrigerator.
When chilled, lift out by the parchment paper to cut into small squares.
Keep the bars in the refrigerator for best consistency. They will make you swoon! And they are actually healthy.
Healthy Candy Bars
20 large medjool dates
1 1/2 c. semi-sweet chocolate chips, divided
1 c. smooth peanut butter
1 c. coarsely chopped peanuts (preferably a gourmet, roasted and salted variety)
splash of vanilla
1 tsp. coconut oil
Maldon salt (or other coarse sea salt)
Pit the dates and remove the caps on the top. Roughly tear them into pieces and pour a few tablespoons of very hot water over them to soften. Prepare an 8 x 8 inch baking pan by lining it with parchment paper. Heat 1/2 cup of semi-sweet chocolate chips in the microwave at 50% power in 30 second intervals, stirring in between until the chocolate has melted. Spread the chocolate in the bottom of the prepared pan and refrigerate.
In a food processor, combine the dates, peanut butter and splash of vanilla. This is quite a thick mixture and you may need to stir a bit by hand to combine. Stir in the chopped peanuts. Spread this mixture over the hardened chocolate and place back into the refrigerator.
Melt 1 cup of semi-sweet chocolate chips (I used 1/2 cup and a 4 oz. bar of dark chocolate) and 1 tsp. of coconut oil in the microwave, using the above described method. The coconut oil makes the finished product glossy. Spread the melted chocolate over the date/peanut butter filling. Sprinkle generously with Maldon salt. Store in the refrigerator. When ready to serve, lift the bars out using the parchment paper and cut into small squares with a large sharp knife. For best results, keep in the refrigerator.