Chocolate-Covered Peanut Butter-Stuffed Dates
When you crave the sweet, crunchy and salty satisfaction of a candy bar like a Snickers, look no further than these easy chocolate-covered dates. The naturally sweet, chewy dried fruit is stuffed with a mix of crunchy peanut butter and chopped peanuts, then dipped in melted chocolate. A sprinkle of flaky sea salt and drizzle of caramel really take them to next level. Make a batch of these indulgent treats to have a fun grab-and-go fix for a sweet tooth.
Ingredients:
22 to 24 pitted Medjool dates, about 12 ounces
1/3 cup crunchy peanut butter
1/4 cup roasted salted peanuts, roughly chopped
8 ounces semisweet chocolate, chopped
1 tablespoon coconut oil
1 teaspoon flaky sea salt
8 soft caramel candies, about 1.5 ounces
Directions:
Line a baking sheet with parchment paper. If the dates do not already have slits in them, cut a slit lengthwise along each date, making sure not to cut all the way through (it should look like a little canoe).
Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside.
Combine the chocolate and coconut oil in a medium microwave-safe bowl and microwave until melted, stirring once halfway through, about 1 minute 30 seconds.
Dip 1 date into the chocolate and turn it a few times with a fork until completely coated. Use the fork to remove the date to the prepared baking sheet. Repeat with the remaining dates and chocolate, working with 1 date at a time. Sprinkle the tops of the dates with the flaky sea salt. Refrigerate until the chocolate has hardened, about 30 minutes.
Microwave the caramels in a small microwave-safe bowl in 30 second increments, stirring in between each, until the caramel can be drizzled, about 1 minute. Drizzle the caramel over the dates and refrigerate until set, about 10 minutes. Serve right away or store in an airtight container in the refrigerator for up to 1 week.