Prepare the pan: Line a baking sheet with parchment paper to prevent sticking.
Arrange the dates: Remove the pits from the dates and open them up, sticky side facing up. Lay them out on the parchment, pressing them together into a rough rectangle.
20 Medjool dates
Flatten the base: Place plastic wrap over the dates. Use a rolling pin or the bottom of a cup to press them into an even layer, ensuring there are no gaps.
Spread the peanut butter: Remove the plastic wrap and evenly spread the peanut butter over the pressed dates using an offset spatula.
Melt the chocolate: Use a double boiler method to melt the chocolate carefully until smooth. If needed, add some coconut oil to make it smoother.
¾ cup semi-sweet chocolate chips
Coat with chocolate: Pour or drizzle the melted chocolate over the peanut butter layer and spread it evenly with a spoon or spatula.
⅔ cup creamy peanut butter
Add toppings: While the chocolate is still soft, sprinkle chopped peanuts on top and gently press them in. If using, add a pinch of sea salt.
½ cup peanuts, ¼ teaspoon sea salt flakes
Set and slice: Refrigerate uncovered for about 1 hour, or freeze for 30 minutes, until the chocolate is firm.
Once set, slice into bars and enjoy!
