S’mores Date Bark
Recipe from Two Peas and Their Pod
A no-bake, naturally sweet twist on classic s’mores! This s’mores date bark combines soft medjool dates, creamy peanut butter, rich chocolate, crunchy graham crackers, and mini marshmallows into an irresistible freezer-friendly treat.
Servings: 16
Calories: 106kcal
Ingredients
- 12 medjool dates, pitted
- 1/4 cup drippy peanut butter
- 1/4 cup chocolate chips
- 1/2 teaspoon coconut oil
- 1/3 cup chopped graham crackers
- 3 tablespoons mini marshmallows
- Flaky sea salt, for sprinkling
Instructions
- Line a small baking sheet with parchment paper.
- Arrange the dates, cut side up, on the prepared baking sheet. Make sure they are overlapping a little.
- Place a piece of parchment paper over the dates. Using a rolling pin, gently press down to flatten them into a single, compact layer. They don’t need to be super flat; you just want them to stick together. It is ok if there are a few gaps. Remove the top sheet of parchment.
- Drizzle the peanut butter over the dates and spread in an even layer.
- Add the chocolate chips and coconut oil to a small microwave safe bowl. Place in the microwave and heat in 30 second intervals, stirring in between each interval, until smooth.
- Pour the melted chocolate on top and spread it evenly with a spatula.
- Sprinkle the graham cracker pieces and marshmallows on top. Add a little flaky sea salt. Place the pan in the freezer for 30 minutes. Once the chocolate has set, break into pieces. Store in the refrigerator or freezer.
Notes
How to Store:
- Refrigerator: Store bark in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 2 months, just let it sit at room temp for a few minutes before biting in for the best texture.
Nutrition
Calories: 106kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 34mg | Potassium: 151mg | Fiber: 2g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 0.3mg