Pretzel Date Bark (Edit recipe)

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This crunchy, salty spin on the viral date bark is made with chewy Medjool dates, crunchy pretzels, creamy peanut butter, and rich chocolate.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 4

Ingredients

6-8 Medjool Dates, pitted and halved
2-4 Tbsp Peanut Butter
28 grams Pretzels, broken into small pieces
45 grams Dark Chocolate Chips
.5 tsp Coconut Oil, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place date halves on a small baking sheet and flatten dates with a rolling pin or the back of a cup. You can make them as thin or thick as you like. Be sure each date overlaps slightly so they stick together.
Spread peanut butter on top of date layer.
Sprinkle crushed pretzels over peanut butter.
Melt chocolate in the microwave in 30 second intervals, stirring after every interval. Alternatively, you can melt the chocolate over a double boiler on the stove. Tip: You can melt the coconut oil with the chocolate to make it thinner.
Spread chocolate on top of pretzel layer.
Place in the freezer for at least 30 minutes.
Cut date bark into squares. Store in the fridge for up to a week, or in the freezer for up to 3 months (you may want to let it thaw a bit before eating).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	141
Fat:	10 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	129 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.