If you’re craving something sweet but want to keep it simple, this chocolate crunch date bark is so good. It’s chewy, crunchy, chocolatey, a little salty and takes barely any effort to make.
The dates give it that caramel-like sweetness, the peanut butter and cornflakes add the perfect crunch, and the flaky sea salt on top makes everything taste even better. Keep a batch in the fridge for when you want a little something sweet after dinner or during the afternoon.
Chocolate Crunch Date Bark
Ingredients
- 1 ½ cups Medjool dates, pitted
- ½ cup peanut butter
- 1 cup cornflakes
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon coconut oil, optional
- Flaky sea salt
How to make it
- Line a baking sheet or small dish with parchment paper.
- Slice the dates open and arrange them close together on the parchment paper. Press or smash them down until they form one even layer.
- Add the peanut butter and cornflakes to a bowl and mix until the cornflakes are coated. I like to slightly crush some of the cornflakes as I mix while still leaving plenty of bigger pieces for that crunch.
- Spread the peanut butter cornflake mixture evenly over the dates, gently pressing it into the date layer.
- Melt the dark chocolate with the coconut oil, if using, until smooth.
- Pour the melted chocolate over the peanut butter mixture and spread it all the way to the edges.
- Finish with a generous sprinkle of flaky sea salt.
- Refrigerate for about 1 to 2 hours, or until the chocolate is completely set.
- Break or cut into pieces and enjoy straight from the fridge.
Notes
Store any leftovers in an airtight container in the refrigerator. I personally love this one cold because the chocolate has that perfect snap while the dates stay soft and chewy.
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