Alright, So Here’s the Deal With Smashed Date Snickers…
Okay, honest confession: Smashed Date Snickers are my go-to when I want something that feels naughty but, you know, isn’t exactly bad for you. Tell you what, the first time I made these, I thought it would be just another internet snack trend—like, sure, dates with peanut butter, big whoop—but then I actually tried one, and yep, totally understood the hype. Plus, my nephew calls these “sticky Snickers” and always sneaks an extra when he thinks no one’s looking (not fooling anyone, buddy).
You ever have one of those days where you find a sad bag of dates lurking at the back of the fridge and wonder what to do with them? Me too. One day I was too lazy to bake but still wanted something sweet, and this recipe sort of happened. It’s messy, a bit gooey, and by the end your fingers will be as sticky as a tree frog’s (in a good way, promise).
Why I Keep Making These
I make this when the snack craving hits but I can’t deal with the oven. My family goes wild for these (except that one time I put too much salt on top—oops). They’re dead easy, pack up nice for lunchboxes, and honestly, I always end up eating a couple straight off the tray before anyone else can snag them. Also, if you ever wanna feel creative in the kitchen without actually making anything tricky? Here you go. (And it’s naturally dairy-free if you do it right. Not that I always do…but, well, more on that in the notes.)
What You’ll Need (and a Few Swaps That Work)
- 8-10 Medjool dates, pitted (Deglet Noor will work if that’s what you’ve got, but they’re a bit drier—sometimes I just use whatever’s on sale, honestly)
- Peanut butter—about 3 tablespoons (sometimes I use almond butter when I’m feeling fancy; my friend swears by cashew butter, but I think that’s just because she can’t eat peanuts)
- Chopped roasted peanuts, a small handful (salted or unsalted, it all works—my gran used to say Planters was best, but, eh, any brand is fine)
- Good chocolate, 100g or so (I usually use dark, but milk is fine—and once I even tried white chocolate; actually, let’s talk about that later)
- Flaky sea salt (optional but honestly, it makes a big difference; and if you haven’t got it, just skip it, no biggy)
Let’s Smash (and Assemble!)
- First, get the pits out of your dates (or buy them already pitted—you’ll thank yourself later). Gently press down on each date to flatten it a bit. Sometimes they split open awkwardly—doesn’t matter, they’re about to get covered anyway.
- Take a small spoonful of peanut butter and smoosh it into each flattened date. I used to try to be neat, but now I just go for it; sticky fingers are part of the charm. If you’re feeling wild, sneak a taste here—chef’s prerogative.
- Scatter chopped peanuts over the top, pressing them in lightly so they stay put. If they roll off, just pop ’em back into the peanut butter glue.
- Melt your chocolate. I usually just break it up in a microwave-safe bowl, zap it for about a minute or until it gets melty (stir every 30 seconds so it doesn’t seize). Stove works too, over a double boiler if you wanna be proper about it. If you overheated it, add a tiny drizzle of oil and stir—it usually smooths out fine.
- Drizzle or dunk each date in chocolate—sometimes I go for a full coat, sometimes I just zigzag chocolate on top if I’m short on patience. Totally up to you. Sprinkle a bit of flaky sea salt on while the chocolate’s still wet, unless you forgot (as I sometimes do—then it still tastes good…just not quite as jazzed up).
- Let them set on a parchment-lined tray. This is the bit where I’m meant to say “wait till they’re firm”—but if you sneak one when they’re still gooey, that’s absolutely your call. Sometimes I even chuck the tray in the fridge to hurry things along, but honestly, if you live somewhere chilly just leaving them out works great.
My Little Notes From Too Many Batches
- If your chocolate is too thick, add a splash of coconut oil—learned that the hard way after a couple stubborn chocolate blocks wouldn’t melt properly.
- I’ve tried crunchy peanut butter but it makes things more crumbly—smooth works better for a neater finish, but go with what makes you happy.
- I keep thinking I’ll perfect the drizzle, but mine always looks a bit homemade. That’s not a bad thing, right?
What Else Works (and What Totally Didn’t)
- Once swapped peanut butter for sunflower seed butter—my niece is allergic—and honestly, it’s not bad, just less ‘Snickers-y’.
- Tried white chocolate once. Looks cute for about 5 seconds, then tastes a bit sweet-on-sweet. I wouldn’t do it again.
- Almonds instead of peanuts are okay, kind of a posh vibe, you know?
- Chill dates before assembling if they’re super sticky—makes your life easier, trust me.
Do You Actually Need Fancy Gear?
I usually use a baking tray lined with parchment, but in a pinch, even a plate and a bit of foil will do. If you don’t own a microwave, just melt chocolate over a saucepan of simmering water—sometimes called a “bain-marie” if you want to sound fancy at parties. (Side note: I once tried melting chocolate on a radiator—don’t do this. It took hours. Not worth the wait!)
How Long Will They Stick Around? (Not Long)
Technically, you could keep these in an airtight container in the fridge for up to a week. But, and I say this with full confidence, they’ve never lasted more than 24 hours in my house. Good luck making them disappear slowly.
How I Serve Them (A Bit of a Family Tradition, Sorta)
Honestly, I just pile them up on a plate and let everyone go wild. For parties, sometimes I pop a cocktail stick in each one so they’re less messy. The kids like them best when I drizzle a little extra chocolate over top (I don’t complain either). Sometimes, for a treat, I serve them over a scoop of vanilla ice cream—absolute magic.
Stuff I’ve Learned the Hard Way — My Pro Tips
- Don’t rush the chocolate melting step; I once tried to go too fast and ended up with a gritty mess. Slow and steady wins this race, as my mum would say.
- Don’t overfill the dates or the peanut butter will escape everywhere. (Which isn’t the worst fate.)
- Use parchment. I repeat: use parchment. Tried skipping it once and everything welded to the tray. Live and learn!
People Always Ask Me… (FAQ Time!)
- “Can I use another nut butter?” Yup! Almond, cashew, sunflower seed—heck, even Nutella if you’re wild. Texture changes a bit each time, but the world’s your oyster.
- “Do I have to use Medjool dates?” Not a hard rule—Deglet Noor works too, but it’s a different vibe. Might be a little chewier, but still tasty. Got small dates? Just use more (problem solved!)
- “Chocolate chips: do they work?” Yes; actually, I find they melt faster than big bars—just keep an eye on them so they don’t burn.
- “Can I freeze these?” Technically yes, but the texture changes. Worth a shot if you like cold chewy snacks, though (I gave that a run one sweltering July and wasn’t mad about it).
- “Where do you get Medjool dates?” I mostly order online—like from nuts.com or just the supermarket, but honestly, farmers’ markets have the best ones when it’s season. And if you want to level up your peanut butter, check out the Peanut Butter Shop (don’t blame me if you get addicted).
Sidebar: Do you remember those old Halloween commercials with peanut butter and chocolate? No idea why, but these always remind me of silly Saturday mornings watching cartoons. Funny how food can do that; takes you right back to childhood, or at least mine.
Ingredients
- 8 large Medjool dates, pitted
- 1/2 cup creamy peanut butter
- 1/3 cup roasted peanuts, roughly chopped
- 1 cup vegan dark chocolate chips
- 1 tablespoon coconut oil
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon vanilla extract
Instructions
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1Line a baking tray with parchment paper. Using your fingers, gently flatten each pitted date onto the tray.
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2Use a spoon to fill the centers of each smashed date with creamy peanut butter.
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3Sprinkle chopped roasted peanuts evenly over the peanut butter filling.
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4In a microwave-safe bowl, combine the vegan dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring, until melted and smooth. Stir in vanilla extract.
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5Spoon or drizzle the melted chocolate over each filled date to cover. Sprinkle with flaky sea salt.
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6Chill in the refrigerator for at least 10 minutes, or until the chocolate is set. Serve chilled or at room temperature.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
4gg
Fat:
12gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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