If you crave a Snickers bar but want something lighter, these Snickers Stuffed Dates are the move. They hit all the notes: sweet, salty, creamy, and crunchy. No baking, barely any mess, and they’re ready in minutes.

Keep a batch in the freezer for those late-night cravings or a quick pre-workout bite. They’re simple, satisfying, and taste way more indulgent than they are.

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What Makes This Special

Close-up detail, cooking process: A chilled, stuffed Medjool date perched on a fork over a glass bow

Spot-on flavor match: Dates mimic caramel, peanut butter stands in for nougat, and chocolate brings the classic finish.
Minimal ingredients: You only need pantry staples and a few minutes.
Naturally sweet: No refined sugar added; the sweetness comes from dates and a light chocolate coating.
Customizable: Swap nuts, chocolate types, or add a sprinkle of sea salt to dial in your perfect bite.
Meal-prep friendly: They freeze beautifully and taste like a mini candy bar straight from the freezer.

Ingredients

12 Medjool dates, pitted (soft and plump works best)
1/3 cup creamy peanut butter (natural or no-stir both work)
1/4 cup roasted peanuts, roughly chopped
1 cup dark or semi-sweet chocolate chips
1 tablespoon coconut oil (for smoother melting; optional)
Flaky sea salt, for topping (optional but recommended)

How to Make It

Tasty top view, final presentation: Overhead shot of Snickers Stuffed Dates set on a matte slate pla

Prep the dates: If they aren’t already pitted, slice each date lengthwise and remove the pit. Don’t cut all the way through—keep a “hinge.”
Fill with peanut butter: Use about 1 teaspoon per date.
You want a generous but not overflowing dollop.
Add crunch: Press a few chopped peanuts into the peanut butter. This gives that signature Snickers texture.
Chill for easy dipping: Place the stuffed dates on a lined tray and freeze for 10–15 minutes so they firm up.
Melt the chocolate: Microwave chocolate chips with coconut oil in 20–30 second bursts, stirring between, until silky. Or melt over a double boiler.
Dip or drizzle: Using a fork, dip each chilled date to coat, or drizzle chocolate over the top for a lighter finish.
Tap off excess.
Finish with salt: Sprinkle flaky sea salt while the chocolate is still wet.
Set and serve: Let the chocolate harden at room temp or pop the tray in the fridge for 10–15 minutes. Enjoy chilled or slightly softened.

Storage Instructions

Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze up to 2 months. Let sit 2–3 minutes before biting in for best texture.
Layering tip: Separate layers with parchment to prevent sticking.

Health Benefits

Natural sweetness: Dates provide fiber, potassium, and antioxidants while delivering that caramel vibe.
Healthy fats and protein: Peanut butter and peanuts help keep you satisfied and curb sugar spikes.
Better chocolate choice: Dark chocolate offers polyphenols and less sugar than milk chocolate.
Portion-controlled: Each stuffed date is a single-serving treat you can grab and go.

What Not to Do

Don’t skip chilling before dipping.
Warm, soft dates will slip around and make a mess.
Don’t overfill with peanut butter. It’ll leak out when you coat them.
Don’t use dry, tough dates. If your dates are hard, soak them in warm water for 5 minutes, then pat dry.
Don’t overheat the chocolate. Burnt chocolate turns grainy. Melt low and slow.
Don’t store uncovered. They’ll dry out and absorb fridge odors.

Variations You Can Try

Almond twist: Use almond butter and chopped almonds, then coat in dark chocolate.
“Peanut caramel” boost: Mix a drizzle of maple syrup into the peanut butter for extra gooeyness.
Crunch layer: Add a sliver of rice cake or crushed cornflakes inside for a faux “nougat” crunch.
Milky chocolate bar vibe: Use milk chocolate and skip the sea salt for a softer, sweeter finish.
Nut-free version: Use sunflower seed butter and roasted pumpkin seeds.
Protein pick-me-up: Stir a little vanilla protein powder into the peanut butter and thin with a splash of milk.
Cookie crumble: Sprinkle crushed pretzels or graham crackers over the wet chocolate.

FAQ

Can I make these without coconut oil?

Yes.

The coconut oil just helps the chocolate melt smoothly and set with a softer snap. You can skip it or use a teaspoon of neutral oil instead.

What kind of dates work best?

Medjool dates are ideal because they’re large, soft, and naturally caramel-like. Deglet Noor can work in a pinch, but they’re smaller and less gooey.

How do I fix thick or clumpy chocolate?

Stir in a small amount of oil and gently reheat in short bursts.

If water got in, the chocolate seized—add more melted chocolate or use it as a drizzle instead of a dip.

Are these suitable for vegans?

Yes, if you use dairy-free chocolate and a plant-based nut butter. Most dark chocolate chips are naturally dairy-free, but check the label.

Can I make them ahead for a party?

Absolutely. Make them 1–2 days in advance and refrigerate.

Add the flaky salt right after dipping so it sticks well.

Wrapping Up

Snickers Stuffed Dates bring big candy-bar flavor with simple ingredients and zero fuss. They’re easy to customize, great for meal prep, and seriously satisfying. Keep a tray in the freezer and you’ll always have a sweet, better-for-you treat ready to go.