4-Ingredient Snickers Stuffed Dates Tips, FAQ & printable recipe

Tips for success

For a more refined look, use a piping bag to fill the dates with peanut butter, creating a neat swirl. This also helps control the amount and keeps the filling from getting on the edges of the date.

When dipping, use a fork to hold the date and tap the fork on the edge of the bowl to remove excess chocolate. You can also use a spoon to drizzle chocolate over any bare spots. If you want a thicker chocolate shell, dip the dates twice, allowing the first layer to set before the second dip.

To make these dates ahead, prepare them up to the point of chilling and store them in an airtight container in the freezer for up to two weeks. They are best enjoyed within a few days, as the dates may become too firm if stored for too long.

If you are making them for a party, you can assemble them a day in advance and keep them refrigerated, but the chocolate will not be as crisp as when frozen. For a vegan version, use dairy-free chocolate and ensure your peanut butter is free of any dairy ingredients.

Variations

• Almond Butter Dates: Swap the peanut butter for almond butter and the peanuts for sliced almonds. Use dairy-free chocolate to keep it vegan. The almond flavor is more delicate and pairs well with the dates.
• Salted Caramel Drizzle: After dipping and chilling, drizzle the dates with a little melted caramel and an extra pinch of sea salt. The caramel adds a rich, buttery sweetness that complements the chocolate and peanut butter.
• Coconut Crunch: In addition to the peanuts, press a few toasted coconut flakes into the peanut butter filling. The coconut adds a tropical note and extra crunch. Use coconut oil in the chocolate for a subtle coconut flavor.
• Spicy Chocolate: Add a pinch of cayenne pepper or a dash of chili powder to the melted chocolate before dipping. The heat contrasts with the sweet dates and creamy peanut butter, creating a sophisticated sweet-spicy treat.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.

Freezer

Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months.

Reheat

No reheating needed. Let stand at room temperature for 5 minutes before serving if frozen, or serve cold.

Store the stuffed dates in an airtight container in the refrigerator for up to 5 days. The chocolate may soften slightly at room temperature, so keep them chilled until ready to serve.

For longer storage, place them in a freezer-safe bag or container and freeze for up to 2 months. Let them sit at room temperature for 5 minutes before serving to soften slightly, or eat them straight from the freezer for a firmer texture.

These stuffed dates are ideal for making ahead. Prepare the dates as directed and place them on the baking sheet. After the chocolate has set, transfer them to an airtight container with parchment paper between layers.

They can be refrigerated for up to 5 days or frozen for up to 2 months. If you are planning to serve them at an event, you can make them up to 2 days in advance and keep them refrigerated. Just bring them to room temperature for about 10 minutes before serving to take the chill off.

Serving ideas

Serve these stuffed dates as a sweet snack, dessert, or part of a party platter. They are perfect for holidays, potlucks, or any gathering where you want a bite-sized treat that looks impressive. Arrange them on a platter with a few extra peanuts or a drizzle of melted chocolate for a decorative touch. They pair beautifully with coffee or tea, and the combination of chocolate and peanut butter is always a crowd-pleaser.

For a more elegant presentation, place each date in a mini paper liner. You can also serve them alongside other no-bake treats like energy balls or truffles for a varied dessert spread. If you want to make them even more indulgent, you can add a dollop of whipped cream or a scoop of vanilla ice cream on the side. The salty-sweet flavor profile also works well with a glass of cold milk or a dessert wine.

Frequently asked questions

Recipe card

4-Ingredient Snickers Stuffed Dates

Prep 15 minCook 0 minRest 10 minTotal 25 minServes 12

Ingredients

• 12 Medjool dates, pitted
• 1/2 cup creamy peanut butter
• 1/4 cup roasted salted peanuts
• 8 oz dark chocolate, chopped
• 1/2 tsp flaky sea salt

Instructions

1. Using a small knife, slice each Medjool date lengthwise down one side. Remove the pit if not already pitted, and gently open the date like a book. Set the dates aside on a cutting board.
2. Spoon a generous amount of creamy peanut butter into each date cavity. Use a small spoon or a piping bag to fill the dates evenly, leaving a slight mound on top so the filling is visible.
3. Press roasted salted peanuts into the peanut butter filling, covering the surface with a single layer of peanuts. Gently push the peanuts so they adhere well.
4. Place the chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt it over a double boiler.
5. Using a fork, dip each filled date into the melted chocolate, turning to coat completely. Lift the date out and allow the excess chocolate to drip off before placing it on the parchment-lined baking sheet.
6. While the chocolate is still wet, sprinkle a pinch of flaky sea salt over each chocolate-covered date. Work quickly so the salt sticks to the chocolate.
7. Place the baking sheet in the freezer and chill for 10 minutes, until the chocolate shell is firm and snaps cleanly when broken. The dates should be fully set before serving.

Contains: peanuts, milk, tree nuts

Estimated nutrition per serving

Calories

220

Protein

4 g

Carbohydrates

28 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.