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Healthy No-Bake Snickers-Style Date Bars - A Sweet, Satisfying Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Base: 1 cup rolled oats (gluten-free if needed)
  • 1/2 cup raw almonds or cashews
  • 8 soft Medjool dates, pitted (about 1 packed cup)
  • 1–2 tablespoons warm water, as needed
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • Caramel Peanut Layer: 10–12 Medjool dates, pitted (about 1 1/2 cups packed)
  • 1/4 cup creamy peanut butter (natural, no added sugar)
  • 2–3 tablespoons warm water or unsweetened almond milk
  • 1/4 teaspoon fine sea salt
  • 1/2 cup roasted peanuts, roughly chopped
  • Chocolate Topping: 1 1/4 cups dark chocolate chips or chopped dark chocolate (60–70% cacao)
  • 1 tablespoon coconut oil or cocoa butter
  • Flaky sea salt, for sprinkling (optional)

Method
 

  1. Prep the pan: Line an 8x8-inch or a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting. This helps the bars release cleanly.
  2. Make the base: In a food processor, pulse oats and nuts until they resemble a coarse meal. Add 8 dates, salt, and vanilla. Process until the mixture clumps. If dry, add 1–2 tablespoons warm water. Press the mixture firmly and evenly into the lined pan.
  3. Blend the “caramel”: Add 10–12 dates, peanut butter, salt, and 2 tablespoons warm water to the processor. Blend until smooth and spreadable, scraping the bowl as needed. Add another tablespoon of water if it’s too thick. You want a thick, fudgy consistency.
  4. Build the peanut layer: Spread the date caramel over the base in an even layer. Sprinkle chopped roasted peanuts on top and press them in gently so they adhere.
  5. Chill briefly: Place the pan in the freezer for 15–20 minutes to firm up before adding chocolate. This helps the layers stay neat.
  6. Melt the chocolate: In a microwave-safe bowl, combine chocolate and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth and glossy. Or melt over a double boiler on the stove.
  7. Finish the bars: Pour the melted chocolate over the chilled layers and tilt the pan to coat evenly. Tap the pan gently to release air bubbles. Sprinkle with flaky sea salt if you like.
  8. Set and slice: Chill in the fridge for 45–60 minutes, or 20–30 minutes in the freezer, until the chocolate is set but not rock hard. Lift out using the parchment, warm a sharp knife under hot water, dry it, and slice into bars or squares.
  9. Enjoy: Serve slightly chilled or at room temperature. The layers soften as they sit, giving you that classic candy-bar bite.