Some viral food trends aren’t built to last, but that’s just not true with date bark. The first time I saw it I thought, “Wow, I need to make that immediately.” The first time I actually made it, I knew instantly it would become a staple in my fridge. Almost a year later, I still almost always have a batch on hand.

Some of the TikToks I saw claimed it tastes “just like a Snickers bar” — I’m smart enough to know that’s not gonna happen. It doesn’t taste just like a Snickers, but it’s so good I don’t even care, and it does give serious candy bar vibes. Date bark is the perfect little sweet treat to have on hand. It’s got that salty-sweet balance between chocolate and nut butter, combined with the deep chewiness and caramel flavor of the dates for the most satisfying bite. When you add flaky salt on top, you also get some added crunch and salinity that takes it to a whole new level.

Plus, it’s so customizable! You can mix and match the types of chocolate and nut or seed butters (my favorite combo is still milk chocolate and peanut butter), and sprinkle with any fun toppings you have on hand. I just can’t imagine getting tired of it. I like to keep fun-size candy squares of date bark in my fridge for when I want a bite of something sweet, which is almost always.

Why you’ll love it

Key ingredients in date bark

Helpful swaps

Date Bark

Serves 6 to 12

12 dried Medjool dates (with pits)

1/4 cup creamy or crunchy nut or seed butter

3 to 3 1/2 ounces coarsely chopped milk or dark chocolate, or 1/2 cup chocolate chips

1 teaspoon coconut oil or unsalted butter

Flaky salt (optional)

1. Cut or tear open 12 dried Medjool dates lengthwise and remove and discard the pits. Flatten each one slightly and place in the center of a sheet of wax or parchment paper in a 3-by-4 grid, skin-side down, with all of the dates touching.

2. Place a second sheet of wax or parchment paper over the dates. Gently press down to flatten slightly and adhere. Use a rolling pin to press and roll out the dates until they form a solid, thin layer about 1/8-inch thick. Keeping it still between the parchment, transfer to a rimmed baking sheet.

3. Carefully peel off the top sheet of parchment. Spread 1/4 cup nut butter (if it’s too firm, microwave for 10 to 30 seconds until loose enough to spread) onto the dates, going all the way to the edges.

4. Microwave 3 ounces coarsely chopped chocolate and 1 teaspoon coconut oil in a medium microwave-safe bowl in 30-second increments, stirring between each, until melted, about 1 minute total. (Alternatively, melt in a double boiler on the stovetop.)

5. Pour the melted chocolate over the center of the nut butter, then spread into an even layer, making sure the nut butter is covered.

6. Sprinkle with flaky salt if desired. Refrigerate until fully set, about 1 hour. Cut into small squares for serving.

Recipe note: Refrigerate date bark pieces in an airtight container with parchment paper between each layer for up to three weeks.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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