Peanut Butter and Jelly Date Bark {Viral recipe}
You’ve seen the viral Date Bark trend, but have you tried a PB&J version?! My Peanut Butter and Jelly Date Bark (aka PB&J Date Bark) is the ultimate nostalgic-meets-nourishing snack. Imagine your favourite childhood sandwich turned into a crunchy, gooey, chocolate-covered treat. Medjool dates give this treat warm caramel vibes, while peanut butter brings creamy richness, and a swirl of raspberry jelly adds that tangy sweetness we know and love. Cover this all in a thin layer of dark chocolate and you have yourself an easy, sweet, and salty, treat to satisfy your nostalgic cravings! Whether you’re snacking solo, making something fun with the kids, or looking for a quick dessert to whip up in your kitchen, this date bark is for you!
Why you’ll love this Peanut Butter and Jelly Date Bark
- No baking, no stress – Just layer, freeze, and break apart!
- 6 Ingredient Recipe – Simple and stress-free to make!
- Customizable – Swap in your favourite nut butter or crunchy topping to make it your own!
- Great for Meal Prep – Make a batch and have snacks ready for the week!
- Gluten-free – No gluten, only decadent perfection
Frequently Asked Questions
What kind of dates should I use?
I recommend Medjool dates! They’re large, soft, sticky, and bring natural caramel flavour. If yours are firm, soak them in warm water for 5–10 minutes before using.
Can I make this date bark nut-free?
Yes! Use sunflower seed butter or tahini, and a seed-based granola for extra crunch, if desired
What kind of jelly works best for this recipe?
Any kind of jam or jelly! Strawberry, raspberry, grape, or even chia jelly if you prefer low sugar. Just avoid anything too runny.
How do I store this Peanut Butter and Jelly Date Bark?
I love storing this date bark in my freezer for easy snacking on the go! I recommend storing your Peanut Butter and Jelly Date Bark in an airtight container in the freezer for up to 1 month without loss of quality. Let it sit out for a minute before eating or have as a frozen snack!
I don’t have peanuts. What else can I use on top?
Chopped nuts, granola, crushed cereal, or shredded coconut, all work beautifully!
Ingredients you will need:
- Dates – 15 Large, Medjool dates, pitted
- Peanut butter – 1/3 cup creamy, smooth, natural peanut butter
- Raspberry Jelly – 2 teaspoons or your favourite fruit jelly or jam!
- Peanuts – 2 tablespoons of dry roasted, unsalted or salted, chopped peanuts
- Dark Chocolate – 3/4 cups melted chocolate + 1 tsp of coconut oil
- Salt – for sprinkling on top!
Step-by-Step Instructions to Make Peanut Butter and Jelly Date Bark
Line a baking pan with parchment paper.
Cut your dates in half, lengthwise, to open. Remove the pits.
Spread each open date flat onto the parchment paper lined baking sheet (note: the inner side of the date should be pointing to the top).
Arrange each open date flat, side by side, forming a rectangular sheet of dates.
Once your date layer has been formed, place another parchment paper on top of the dates and use a glass (or rolling pin) to press the dates into a thin, flat, layer. Remove parchment paper on top.
Spread peanut butter over the dates.
Spread raspberry jelly, and chopped peanuts.
Combine coconut oil with your melted dark chocolate. Stir until homogenous.
Pour chocolate over your peanut butter and jelly date bark to cover.
Sprinkle with flaked sea salt and place in the freezer for 30 minutes.
Cute, serve, and enjoy!
Also check out:
Chocolate Pistachio Bark
Black Forest Chocolate Bark
Peanut Butter Cup Brownies
Peanut Butter and Jelly Date Bark (viral trend)
Ingredients
- 15 Medjool Dates or any large dates
- 1/3 cup Peanut Butter natural, creamy
- 2 tbsp Fruit Jelly (raspberry, strawberry) or your favourite jelly!
- 2 tbsp Peanuts (dry roasted, unsalted) roughly chopped
- 3/4 cup Dark Chocolate melted
- 1 tsp Coconut Oil
- a pinch of flaked salt
Instructions
- Line a baking pan with parchment paper.
- Cut your dates in half, lengthwise, to open. Remove the pits.
- Spread each open date flat onto the parchment paper lined baking sheet (note: the inner side of the date should be pointing to the top).
- Arrange each open date flat, side by side, forming a rectangular sheet of dates.
- Once your date layer has been formed, place another parchment paper on top of the dates and use a glass (or rolling pin) to press the dates into a thin, flat, layer. Remove parchment paper on top.
- Spread peanut butter over the dates followed by raspberry jelly, and chopped peanuts.
- Combine coconut oil with your melted dark chocolate. Stir until homogenous. Pour chocolate over your peanut butter and jelly date bark to cover.
- Sprinkle with flaked sea salt and place in the freezer for 30 minutes.
- Cute, serve, and enjoy!