If you’re craving a healthier Snickers alternative, these chocolate-dipped peanut butter dates are your answer. They’re soft and chewy, filled with creamy peanut butter, covered in rich chocolate, and finished with a sprinkle of flaky salt—basically giving Snickers bar energy, but in a naturally sweetened, bite-sized form. I first made them for a couple of friends at work, and within seconds, someone asked for the recipe. That’s when I knew I had to share! I keep a stash in the fridge for when my sugar cravings hit—although now, let’s be honest, it’s more of a chocolate-dipped peanut butter date craving. I can’t stop eating them!
My husband doesn’t prefer dates, so he reaches for the No-Bake Peanut Butter Bars instead (I’m currently working on a healthier alternative). They have the same candy vibe—minus the dates. But I think he’s wrong… Dates are great!
This post contains affiliate links. As an Amazon affiliate, I may earn compensation when you click on the links at no additional cost to you.
I’d definitely recommend throwing on an apron for this one. You might be neater than I am, but between the gooey peanut butter and the melted chocolate, things can get a little messy in the best way. Personally, I end up with chocolate on the counter, peanut butter on my hands, and at least a smudge or 2 on my shirt every time—but it’s always worth it.
Ingredients
Details and Substitutions
- Peanut butter: I prefer natural peanut butter—the kind you have to stir. It’s pretty runny, so sometimes I refrigerate it first because it gets messy. You can make this with any kind of peanut butter. Chunky and smooth will both work depending on your preferences. Chunky adds a fun, crunchy texture. If you have a peanut allergy, it can also be made with SunButter (made from sunflower seeds) or almond butter.
- Dates: Pitted dates are easiest, but you can use dates that have a pit in them, it just requires an extra step. I use Medjool dates.
- Chocolate Chips: You can use dark chocolate or semi-sweet for these. I have also had success using a dairy- free oat milk version. I always like to have something for my gluten and dairy-free friends. They said these were a hit! It makes a wonderful dairy-free chocolate treat.
Tips for the Best Chocolate-Dipped Dates:
- If your peanut butter is too runny, refrigerate it for 10–15 minutes before filling.
- Use a fork or dipping tool to avoid chocolatey fingers… although I think the mess is part of the fun!
- Don’t skip the salt—it balances the sweetness perfectly.
How to make Chocolate Dipped Peanut Butter Dates
There is a printable recipe card at the end of this post with exact amounts. Below I will provide more detail and pictures to help it all make sense.
Instructions:
- First, slice open your dates. If you’re using pitted dates, they’re probably already split—just gently pull them open. If your dates still have pits, be sure to remove them first. Trust me, nobody wants a surprise crunch in the middle of dessert.
2. Next, Line a cookie sheet with wax paper. Important: Make sure the cookie sheet or tray you’re using will fit in your freezer!
3. Use a small knife or spoon to fill each date with peanut butter, then press a few peanuts on top. Place them onto the wax paper lined cookie sheet.
***The first time I made these, I had the great idea to put the peanut butter into piping bags in order to not make a mess. Well, the peanut butter clumped up (as natural peanut butter can sometimes do), got jammed, and was a total fail! I had to cut it open and start over. Now I stick to a knife or spoon!
4. Once all the dates have peanut butter and nuts on them, pop the tray in the freezer for a couple of hours until the peanut butter firms up. This makes them much easier to dip later.
5. While the dates are chilling, melt your chocolate in a medium bowl. Some people like to stir in a couple teaspoons of coconut oil to make the chocolate smoother—I usually skip that and melt it as-is.
6. Once your dates are cold and the peanut butter is firm, dip each one into the melted chocolate until fully coated. Set them back onto the wax paper and quickly sprinkle a pinch of salt on top before the chocolate sets. I reuse the same wax paper, even if it has a few peanut butter splatters—but if you prefer a clean look, feel free to switch it out to a fresh piece of wax paper.
Be aware—The chocolate will harden fast (kind of like Magic Shell!), so don’t delay with the salt.
Store your finished dates in the refrigerator for up to 10 days or in the freezer for up to a month. I like eating them straight from the freezer sometimes, but fair warning: the chocolate tends to shatter and make a mess. For a more candy bar–like experience, the fridge is your best bet.
We “lovingly” call these delicious treats, poop nuggets and I laugh every time I say it.
Enjoy!
Frequently Asked Questions
Can I use a different nut butter?
Yes! Almond butter or SunButter work well for allergies or variety.
How long do these keep?
They last up to 10 days in the fridge, or a month in the freezer.
Are these healthy?
They’re naturally sweetened and packed with fiber and healthy fats—but still a treat!
What kind of dates work best?
Medjool dates are ideal—they’re big, soft, and easy to fill.
Chocolate Dipped Peanut Butter Dates
Equipment
- 1 cookie sheet make sure it fits in your freezer
- wax paper
- 1 spoon
Ingredients
- 30 pitted dates (they don't have to be pitted, but it's easier)
- 2/3 cup peanut butter
- 1/4 cup peanuts
- 2 cups chocolate chips dark or semi-sweet
- 1 Tbsp coarse salt
Instructions
- Slice open the dates and set aside. If they have pits in them, remove the pits.30 pitted dates
- Fill each date with peanut butter and place onto wax paper. Then top each one with 2 or 3 peanuts.2/3 cup peanut butter, 1/4 cup peanuts
- Freeze for at least 2 hours until the peanut butter is hardened. This makes it easier to cover in chocolate.
- Once the dates are frozen enough, melt the chocolate chips. Dip each date into the chocolate chips and place onto wax paper. Top with salt. Make sure you add the salt quickly before the chocolate starts to harden. If the dates are very cold, this happens quickly.2 cups chocolate chips, 1 Tbsp coarse salt
- Store them in the refrigerator for up to a week and in the freezer for a month.
3 Comments
These curb my candy craving and are made with much better ingredients!
I need a dessert like this in my life!!
Absolutely love these! They’re so quick and easy and were definitely a hit at my home. Takes care of the sweet craving for sure with a little less guilt😜 Thanks for sharing!