How to Prepare and Assemble Your Date Snickers

• Start by prepping your Medjool dates. I like to use my fingers to gently pull each date apart and remove the pit from the center. If you prefer a cleaner look, you can slice them lengthwise with a small knife. Just make sure not to cut them all the way through—you want to create a little “date boat” to hold the filling.

  Tip: If your dates feel a bit dry or firm, soak them in warm water for 5–10 minutes and pat them dry. This brings back their soft, caramel-like texture and makes them easier to work with.
• Next, grab your peanut butter (or almond, cashew, or sunflower seed butter if you’re nut-free) and spoon about ½ teaspoon into each date half. I like to be generous here—just make sure it’s not overflowing too much or it’ll be messy when you add the chocolate.

  After that, sprinkle some chopped peanuts over the peanut butter. This adds that signature “Snickers crunch” that takes these to the next level.
• Now for the fun part—melting the chocolate! You can use a double boiler for better control or pop the chocolate chips into the microwave in 20-second intervals, stirring in between until smooth.
• Place all your filled date halves cut-side up on a parchment-lined plate or tray. Using a spoon, drizzle the melted dark chocolate over each date. You don’t need to coat the entire thing—just a thick layer over the top will give you that perfect chocolate shell without overpowering the natural sweetness of the date.
• While the chocolate is still shiny and slightly wet, sprinkle each date with a pinch of flaky sea salt. This step is optional—but trust me, it adds an incredible contrast that makes the sweetness pop.
• Transfer the tray to the fridge for 10–15 minutes, or until the chocolate hardens into a firm shell. You can also place them in the freezer if you're in a hurry—just don’t forget them in there too long or they’ll be rock solid!