I love making these Date Snickers Bars (No-Bake) when I want something sweet, chocolatey, and satisfying without turning on the oven. They taste like a homemade version of a classic candy bar, but they’re made with simple, wholesome ingredients. The combination of sticky dates, crunchy peanuts, creamy caramel, and rich dark chocolate makes every bite irresistible.
Why You’ll Love This Recipe
I love how easy these bars are to prepare. Since they’re completely no-bake, I only need a food processor and a fridge to make them happen.
I enjoy that they’re naturally sweetened with dates and maple syrup or honey, which gives them a deep caramel flavor without refined sugar.
Appreciate how customizable they are. I can easily make them nut-free, vegan, or add extra crunch on top.
Also I like that they store well in the fridge, so I can keep a batch ready whenever I’m craving something sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base Layer (Date & Nut Mixture):
2 cups pitted Medjool dates
1 cup roasted peanuts (or mixed nuts), roughly chopped
1 tbsp coconut oil
Pinch of salt
Caramel Layer:
1 cup pitted Medjool dates
¼ cup creamy almond butter or peanut butter
2 tbsp maple syrup or honey
1 tsp vanilla extract
Pinch of salt
Chocolate Coating:
1 cup dark chocolate chips or chopped dark chocolate (70% cacao or higher)
1 tsp coconut oil (optional, for shine and smoothness)
Directions
Make the base layer:
I place 2 cups of dates, coconut oil, and a pinch of salt in a food processor and pulse until a sticky paste forms. Then I add the chopped peanuts and pulse a few more times, keeping some texture. I press the mixture firmly into a lined 8×8-inch pan and set it aside.
Make the caramel layer:
I blend 1 cup of dates, nut butter, maple syrup or honey, vanilla extract, and salt until smooth and creamy. I spread this caramel evenly over the base layer.
Chill the layered base:
I put the pan in the fridge or freezer for about 15–20 minutes to let it firm up slightly.
Prepare the chocolate coating:
I melt the dark chocolate with coconut oil in the microwave or over a double boiler until smooth. Then I pour it over the caramel layer and spread it evenly.
Final chill:
I refrigerate the bars for at least 1 hour, or until fully set.
Slice and serve:
I lift the bars out using the parchment paper and cut them into 12 squares or bars. I keep them stored in an airtight container in the fridge.
Servings and Timing
Servings: About 12 bars
Prep Time: 20 minutes
Chill Time: 1 hour 15 minutes (including the short initial chill)
Total Time: Approximately 1 hour 35 minutes
Variations
Nut-free:
I swap the peanuts and nut butter for sunflower seeds and sunflower seed butter to make a completely nut-free version.
Extra crunch:
I like sprinkling chopped peanuts over the chocolate before it sets for added texture.
Vegan option:
I use maple syrup or agave instead of honey to keep everything fully plant-based.
Sea salt topping:
I sometimes sprinkle a pinch of flaky sea salt over the melted chocolate for a sweet and salty finish.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 1 week. Because they’re made with dates and chocolate, I find they hold their shape best when chilled.
For longer storage, I freeze them for up to 2 months and let them sit at room temperature for a few minutes before eating. I don’t need to reheat them, but I sometimes let them soften slightly for a fudgier texture.
Related Recipes:
- 4-Ingredient Date Caramel Sauce
- Date and Orange Almond Loaf
- Cottage Cheese & Peanut Butter Snickers Dessert
FAQs
Can I make these without a food processor?
I find that a food processor works best for creating a smooth date paste. If I don’t have one, I soak the dates in warm water for 10 minutes to soften them and mash them as finely as possible, though the texture will be chunkier.
What type of dates work best?
I prefer Medjool dates because they’re soft, sticky, and naturally caramel-like in flavor. If I use smaller or drier dates, I soak them first to help them blend smoothly.
Can I use milk chocolate instead of dark chocolate?
I can use milk chocolate if I prefer a sweeter taste, but I like dark chocolate (70% cacao or higher) because it balances the sweetness of the dates and caramel layer.
How do I keep the bars from sticking when slicing?
I line the pan with parchment paper and chill the bars thoroughly before slicing. I also use a sharp knife and wipe it clean between cuts for neat edges.
Are these bars healthy?
I consider them a better-for-me treat since they’re made with whole ingredients like dates and nuts. They’re still rich and satisfying, so I enjoy them in moderation.
Conclusion
I love how these Date Snickers Bars deliver all the flavor of a classic candy bar with simple, nourishing ingredients. They’re easy to make, require no baking, and store beautifully in the fridge. Whenever I need a sweet treat that feels a little special, I always come back to this recipe.
📖 Recipe:
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Date Snickers Bars (No-Bake)
- Total Time: 1 hour 35 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
These no-bake Date Snickers Bars are a wholesome twist on the classic candy bar, made with sticky Medjool dates, crunchy peanuts, creamy caramel, and rich dark chocolate for a naturally sweet and satisfying treat.
Ingredients
2 cups pitted Medjool dates (base layer)
1 cup roasted peanuts (or mixed nuts), roughly chopped
1 tbsp coconut oil (base layer)
Pinch of salt (base layer)
1 cup pitted Medjool dates (caramel layer)
¼ cup creamy almond butter or peanut butter
2 tbsp maple syrup or honey
1 tsp vanilla extract
Pinch of salt (caramel layer)
1 cup dark chocolate chips or chopped dark chocolate (70% cacao or higher)
1 tsp coconut oil (optional, for chocolate coating)
Instructions
- Place 2 cups of dates, coconut oil, and a pinch of salt in a food processor. Pulse until a sticky paste forms. Add the chopped peanuts and pulse briefly to combine while keeping some texture. Press the mixture firmly into a lined 8×8-inch pan.
- Blend 1 cup of dates, nut butter, maple syrup or honey, vanilla extract, and salt until smooth and creamy. Spread the caramel layer evenly over the base.
- Chill the pan in the refrigerator or freezer for 15–20 minutes to firm up slightly.
- Melt the dark chocolate with coconut oil in the microwave or over a double boiler until smooth. Pour over the caramel layer and spread evenly.
- Refrigerate for at least 1 hour, or until fully set.
- Lift the bars out using parchment paper and slice into 12 squares. Store in an airtight container in the refrigerator.
Notes
For a nut-free version, use sunflower seeds and sunflower seed butter.
Sprinkle chopped peanuts or flaky sea salt over the melted chocolate before it sets for added texture and flavor.
Use maple syrup or agave instead of honey to keep the recipe fully vegan.
Store in the refrigerator for up to 1 week or freeze for up to 2 months. Let sit at room temperature for a few minutes before serving if frozen.
If dates are dry, soak them in warm water for 10 minutes and drain before blending.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 24g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
