One place I loved to visit in London, England, was the Borough Food Market. I could spend literally hours in it, easily all day really. I don't know what they didn't have.
If you wanted a fresh takeaway, there was tons of mini food booths plying fresh dishes, prepared right on the spot, from just about any cuisine or culture under the sun.
Of course I don't live anywhere near the Borough market now, so I won't be able to have them again. *sniff* *sniff* Another wonderful taste memory that will never again be fulfilled.
My sister kept telling me about these dates she had seen online that were stuffed with peanut butter and then dipped in chocolate. Supposedly they tasted like a Snickers Bar. I was intrigued. And, again, I do LOVE dates.
I love chocolate too, and so I went on a search to find a recipe to make some to try. I found this recipe on a page called Plant Based Budget. Unlike some other recipes I had seen, it did not require a multitude of ingredients that I didn't have in the house, and I actually had everything I needed to make them.
Sweet and Sticky Medjool Dates, stuffed with peanut butter and then dipped in chocolate. She sprinkled chopped peanuts on hers. I did not have peanuts, but I did have some good Malden Flaked Sea Salt and so went with that.
The end result was something that was totally delicious. Gorgeous, and they were simple and quick to make as well. The hardest part was waiting for the chocolate to set up in the refrigerator!
WHAT YOU NEED TO MAKE CANDY BAR DATES
I called these candy bar dates because they taste as scrumptious as a candy bar. I also pretty much doubled everything as I wanted to share some with my sister. They freeze well also, so having twice as many is not a problem as far as I am concerned!
- 12 medjool dates
- 12 tsp of peanut butter
- 2/3 cup (118g) semi sweet chocolate chips
- flaked sea salt (optional)
Medjool dates are native of Morocco. They are known as the King of Dates and have a lovely rich, almost caramel-like taste, which makes them ideal for a recipe such as this.
A bit larger and soft and sticky, they work very well. Regular dates, known as Deglet Noor are smaller and somewhat harder, with a firm sweet flesh and delicate flavor.
I used Kraft Peanut Butter. Its the one I normally have in the house. If I was in the UK, I would have Skippy. Those are my two favorite peanut butters. You cannot get Skippy in Canada for some reason.
I favor the Costco Kirkland Brand of semi-sweet chocolate chips. They have a nice rich chocolate flavor and melt beautifully. Whatever you use, use a quality chocolate chip.
After all, they form a major part of this snack and so you want a chocolate that is really going to taste good and be creamy, not waxy.
I have always felt that when it comes to chocolate, you get what you pay for and it is worth paying more and getting a good chocolate. I am uncompromising when it comes to this.
I think I ate too many cheap Easter Bunnies when I was a child, made from powdery nasty chocolate, lol. I am pretty picky about my chocolate now!
HOW TO MAKE CANDY BAR DATES
This is probably one of the easiest snacks you could make and I like to think they are quite a bit healthier than some! Although, like any snack, you don't want to go overboard eating too many. These are so tasty that one is quite sufficient to feed and satisfy that sweet tooth!
Split your dates down one long side and open up like a book, discarding the pit.
Spoon a teaspoon of the peanut butter into the center of each date and fold it semi-closed.
Place the chocolate chips into a micro-wave safe bowl and cook for about 60 seconds on high, stirring halfway through the cook time. They will not look totally melted at the end, but will melt more upon standing. Stir until thoroughly melted.
Line a small sheet pan with some wax paper or baking parchment.
Dip one half of each date into the melted chocolate to coat all around the date. Place onto the lined baking sheet and sprinkle with a few flakes of salt. (or peanuts)
Repeat with all of the dates.
Place the sheet pan into the refrigerator to chill for about an hour. Enjoy!
These will keep, tightly covered, in the refrigerator for up to one week. For longer storage store in an airtight container in the freezer. They will keep for several months. Let sit at room temperature for a few minutes before serving.
Oh boy but these are some good. They do indeed taste like one of my favorite candy bars. Rich and fudgy, creamy and a moreishly lovely mix of salty and sweet! I found myself wondering what they might be like with almond butter in the middle or some other nut butter. Probably equally as delicious.
Did you used to make the bacon wrapped appetizer dates years ago? They were a very popular party nibble. Those are also very yummy, and even more so if you fill them with a piece of Parmesan cheese before you wrap the bacon around them. Oh boy, oh boy.
Some other snacks that you might enjoy making for your family that I have shared here in my kitchen are:
SAUSAGE ROLLS - Puff pastry is filled with a tasty sausage filling, rolled up and cut into slices. Glazed and baked, these gorgeous pastries are a favorite with everyone who is invited to enjoy them! They are great in lunch boxes and for picnics also!
PIZZA SCROLLS - Buttery, Flaky puff pastry is spread with cheese and your favorite fillings and rolled up tight. Sliced, glazed and baked these are crisp and flaky and perfectly delicious served with some marinara or pizza sauce for dipping. These also go wonderfully along with a hot bowl of soup!
Yield: 12 bites
Candy Bar Dates
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Sweet and satisfying. Easy to make with only 3 ingredients. Prepare yourself to fall in love.
Ingredients
- 12 medjool dates
- 12 tsp of peanut butter
- 2/3 cup (118g) semi sweet chocolate chips
- flaked sea salt (optional)
Instructions
- Split your dates down one long side and open up like a book, discarding the pit.
- Spoon a teaspoon of the peanut butter into the center of each date and fold it semi-closed.
- Place the chocolate chips into a micro-wave safe bowl and cook for about 60 seconds on high, stirring halfway through the cook time. They will not look totally melted at the end, but will melt more upon standing. Stir until thoroughly melted.
- Line a small sheet pan with some wax paper or baking parchment.
- Dip one half of each date into the melted chocolate to coat all around the date. Place onto the lined baking sheet and sprinkle with a few flakes of salt. (or peanuts)
- Repeat with all of the dates.
- Place the sheet pan into the refrigerator to chill for about an hour. Enjoy!
- These will keep, tightly covered, in the refrigerator for up to one week. For longer storage store in an airtight container in the freezer. They will keep for several months. Let sit at room temperature for a few minutes before serving.
Notes
Instead of the sea salt you could use coarsely chopped salted peanuts.
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