Date Snickers Stuffed Dates

The first time I made these, I was halfway through dipping when my husband walked in and asked why I was making homemade candy bars at 11pm. I couldn't explain it properly—just that I'd seen the idea somewhere and suddenly needed to know if dates could actually taste like snickers. Now they're my go-to when that 3pm sugar hit hits but I want to feel vaguely responsible about it.

Last summer I brought these to a barbecue and watched my friend Sarah's eyes go huge after her first bite. She's a committed Snickers person and kept eyeing the plate like I might have tricked her somehow. By the end of the night she was texting me for the recipe, which is basically the highest compliment I can imagine in the dessert world.

Ingredients

• 12 large Medjool dates, pitted: The softer and stickier the better—fresh ones make all the difference in that chewy candy texture
• 6 tbsp natural peanut butter: Creamy peanut butter creates that smooth nougelike feel inside
• 3 tbsp roasted peanuts, roughly chopped: These bring the essential crunch factor—don't skip them
• 150 g dark chocolate, chopped: Higher percentage chocolate cuts through the sweetness beautifully
• 1 tsp coconut oil: Makes the chocolate coating silky and easier to work with
• Flaky sea salt: That little salty finish on top changes everything

Instructions

Prep your dates:

Slice each date open lengthwise on one side and gently remove the pit. Open them up like little boats without tearing through the bottom—think of them as tiny edible vessels.

Fill them up:

Scoop about half a tablespoon of peanut butter into each date, then press some chopped peanuts into the peanut butter. Close the dates back up around the filling like you're tucking them in.

Melt the chocolate:

Combine the chopped dark chocolate with coconut oil in a microwave safe bowl. Heat in 30 second bursts, stirring between each one until it's smooth and glossy. Or use a double boiler if you're feeling fancy.

Dip and coat:

Use a fork to lower each stuffed date into the melted chocolate, letting any excess drip off. Transfer them to a parchment lined baking sheet and sprinkle with flaky salt while the chocolate is still wet.

Let them set:

Pop the tray in the fridge for at least 20 minutes until the chocolate firms up. They're good chilled but honestly even better at room temperature when the chocolate has a slight give.

Save

These became a Christmas tradition in my house after I made them on a whim for a holiday party. My mom kept sneaking them from the platter and finally just admitted she liked them better than actual fudge, which was a sentence I never thought I'd hear come out of her mouth.

Making Them Your Way

Once you get the basic method down, the variations are kind of endless. Almond butter works beautifully and gives this marzipan vibe that's unexpectedly sophisticated. Cashew butter is creamier and milder, perfect if you want the chocolate to really shine.

Troubleshooting

Sometimes the chocolate coating gets too thick and globs up on your dates. Adding that teaspoon of coconut oil helps, but if it's still too thick, stir in a tiny bit more oil until it flows like heavy cream. And if your dates keep tearing when you open them, use the tip of your knife to carefully slice along the natural seam.

Storage Tips

These keep surprisingly well in the fridge for up to a week, though they rarely last that long in my experience. Layer them between wax paper in an airtight container so they don't stick together. You can also freeze them for up to a month—just let them thaw at room temperature for about 15 minutes before serving.

• Bring them to room temp before serving for the best texture
• Package them up in little boxes—people think it's incredibly thoughtful
• Double the recipe immediately because one batch is never enough

Save

Every time I make these I'm surprised by how something so simple can feel so indulgent. They're proof that sometimes the best versions of our favorite treats are the ones we make ourselves, with real ingredients and a little patience.

Common Questions

→ Can I make these without peanuts?

Absolutely. Substitute almond butter, cashew butter, or sunflower seed butter for the peanut butter. Use toasted almonds, cashews, or pumpkin seeds instead of peanuts for the crunch element.

→ How long will these stay fresh?

Store in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months—thaw in the refrigerator before serving.

→ What type of dates work best?

Large, soft Medjool dates are ideal because they're plump, moist, and easy to stuff. Deglet Noor dates can work but are smaller and firmer, requiring more care when opening.

→ Do I need to add coconut oil to the chocolate?

Not strictly necessary, but coconut oil helps create a smoother, thinner coating that sets with a nice snap. It also makes dipping easier and the final texture more professional.

→ Can I use milk chocolate instead of dark?

Yes, though dark chocolate (70% or higher) provides a richer flavor that balances the dates' natural sweetness. Milk chocolate will make these significantly sweeter overall.

→ What's the best way to melt the chocolate?

A double boiler gives the most control, preventing overheating. If microwaving, use 30-second bursts and stir between each—chocolate holds its shape even when melted, so stirring is essential.