This Holiday Date Bark recipe is perfect for festive snacking or gifting during the holiday and Christmas season. It features naturally sweet Medjool dates, creamy peanut butter, and dark chocolate. Customize with your choice of red and green toppings such as pomegranate seeds and pistachios!
1/4cupred toppings of your choice(pomegranate arils, dried cranberries, or freeze dried strawberries)
3tablespoonsgreen toppings of your choice(roughly chopped pistachios, pumpkin seeds, or chopped green candied kiwi)
1/4teaspoonflaky sea salt
Instructions
With a knife, cut the Medjool dates open without slicing all the way through and place them on a sheet of wax paper or parchment paper. Arrange the dates into a grid of 5 dates wide by 4 dates long.
Place another sheet of wax paper or parchment paper on top and use a flat-bottomed glass or your hands to smash the dates into a flat, bark-like layer, about 1/4 inch thick. Remove the top layer of paper before proceeding.
Evenly spread the peanut butter over the flattened date layer, ensuring full coverage.
Pour the melted chocolate over the peanut butter-covered date layer and spread it evenly with a spatula.
Sprinkle the pomegranate arils and chopped pistachios over the warm chocolate. Add flaky sea salt.
Transfer the parchment paper with the bark to the freezer and let it chill for 15-30 minutes, or until the chocolate is fully set. (Time varies depending on your freezer.)
Remove bark from the freezer and use a sharp knife to cut into about 16 squares.
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also store in the freezer for up to 1 month, just let that for 10 minutes before enjoying.
Notes
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for pomegranate seeds and pistachios. For more nutrition information, seek a professional registered dietitian's advice.