Pit and halve the Medjool dates. Spread them out in a single layer on a baking sheet lined with parchment paper. Cover with another sheet of parchment paper and press them flat using a glass or measuring cup.
Warm the peanut butter until it's easy to drizzle. Pour it evenly over the chopped dates.
Place the chocolate chips in a microwave-safe bowl. Microwave on medium power, stirring every 30 seconds, until smooth. Drizzle the melted chocolate over the peanut butter and date layer. Spread it with a spoon, then give the pan a few sharp back-and-forth shakes to smooth out the surface.
Sprinkle the peanuts on top of the chocolate while it’s still warm. Finish by sprinkling the flaky sea salt over everything.
Place the baking sheet in the refrigerator and chill until the bark is firm about 1-2 hours. Once set, break or cut into pieces and enjoy!
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Notes
Storage: It will last for up to 1-2 weeks in the refrigerator or 3 months in the freezer.Tips:
Don't Forget to Line the Pan: Forgetting to line the baking pan with parchment paper can make it difficult to remove the bark once it's set. Always line the pan to ensure easy removal and clean-up.
Soften dates: If your dates are slightly dry, soften them by soaking them in hot water for a few minutes before chopping. This will make them easier to work with and ensure a smoother texture in the bark. If you do this, dry them well before working with the recipe.
Use a double boiler: If you don't have a microwave, melt the chocolate in a double boiler.