Peanut Butter Pretzel Date Bark
The simplest ingredients come together to make this quick + easy dessert! Peanut butter pretzel date bark with swirls of blue and white chocolate is the perfect Hanukkah treat, made with smashed medjool dates, creamy peanut butter and salty pretzels.
This recipe comes together in under 20 minutes, and is truly one of the best no-bake desserts to stock your fridge or freezer with.
I made this recipe with blue and white chocolate since we’re celebrating Hanukkah this week, but the topping can easily be modified with different colored chocolate, or holiday sprinkles!
How to make Peanut Butter Pretzel Date Bark
There are so many reasons to love this recipe, but one of my favorites is that you only need a few ingredients:
- Medjool Dates: medjool dates are one of my pantry must-haves. They’re a great source of fiber and potassium, and truly taste like caramel when combined with nut butter and chocolate
- Peanut butter: the nut butter adds a smooth, creamy layer to this bark. You can make this recipe with your favorite nut or seed butter like tahini, almond butter or cashew butter
- Salted pretzels: to add the perfect crunch
- White and blue melting chocolate, or use your favorite white or dark chocolate and top it with some festive sprinkles
- Flakey salt
- Remove the pits from the medjool dates then flatten them onto a parchment lined sheet pan. You can press them down using your fingers or the bottom of a glass cup or jar. I like to smash them in between two pieces of parchment paper
- Spread the peanut butter over the smashed dates then top with the pretzels
- Coat the top with melted white chocolate, then add spoonfuls of blue chocolate and swirl it around using a toothpick.
- Freeze the bark for an hour to harden, then cut into pieces.
- Keep stored in the fridge or freezer
Other date bark variations
This recipe can honestly be made in so many different ways. All you need is a base of medjool dates, nut or seed butter, a crunchy topping and your favorite chocolate.
Here are some other variations-
- Dark Chocolate Tahini Date Bark with crunchy nuts and creamy tahini
- Make a white chocolate peppermint version by melting your favorite white chocolate peppermint bar and crushing some candy canes over the top
- Try a pistachio cardamom date bark by using tahini in place of peanut butter, crushed pistachios instead of pretzels, and a sprinkle of cinnamon and cardamom with melted dark chocolate
This sweet treat is so easy to make and the ideal dessert to have on hand for something sweet and salty!
Other no-bake desserts you’ll love:
No Bake Granola Bars
S’mores Energy Bites
Vegan No-Bake Brownie Truffles
Peanut Butter Pretzel Date Bark
Ingredients
- 15-18 medjool dates pitted
- 1/3 cup creamy natural peanut butter
- 1 cup pretezels
- 1/2 cup white melting chocolate
- Optional: 1/4 cup blue melting chocolate, or top with holiday sprinkles
- Flakey salt to top
Directions
- Line a small baking sheet with parchment paper.
- Remove the pits from the dates, then press the dates down onto the parchment paper to form the base, making sure the dates are connected. You can flatten them down with wet fingers or in between two pieces of parchment paper
- Next, spread the peanut butter over the flattened dates, then press the pretzels on top.
- In a small bowl, melt the white chocolate in 30 second increments, mixing in between to prevent it from hardening. Spread the white chocolate layer over the pretzels.
- Melt the blue chocolate in 30 second increments until smooth, then spoon it around the white chocolate. Using a toothpick, swirl the blue chocolate around. Alternatively, you can skip the blue chocolate swirl and sprinkle holiday sprinkles over the white chocolate.
- Freeze the date bark for 1 hour. Remove from the freezer, add some sea salt and cut into pieces.
- Keep refrigerated for up to 2 weeks, or freeze for up to 3 months.
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