Get ready for one of the simplest indulgences you’ll ever make in your own kitchen — these Chocolate Covered Snickers Stuffed Dates have completely stolen the show at every gathering I’ve brought them to. After testing this recipe four times (yes, I was hooked), I nailed the peanut-to-date ratio and found the exact microwave time to avoid burning the chocolate. The result? Gooey, crunchy, chocolatey bites that truly taste like candy, minus the processed ingredients. It’s vegan, naturally gluten-free, and bursts with flavor. If you enjoy desserts like peanut butter cookies, this one’s for you.
About Chocolate Covered Snickers Stuffed Dates
Every time I make a batch of these stuffed dates, I think about how surprisingly luxurious simple ingredients can be. I first made a version of them during a dairy-free January challenge, and now they’ve become a staple snack and easy dessert in my rotation. Perfect midweek, impressive at parties, and honestly, better than a Snickers bar in both taste and texture.
- Quick 10-minute prep with zero baking required
- Only five pantry ingredients — budget-friendly and accessible
- Sweet, salty, and crunchy — everyone grabs a second
- Medjool dates, often called “nature’s caramel,” truly shine here
Key Ingredients & Their Roles
- Medjool Dates: Soft, caramel-like base; look for large ones to stuff with ease
- Peanut Butter: Classic creamy center; natural, salted peanut butter works best
- Crushed Peanuts: Adds crunch — roasted unsalted or lightly salted both work
- Dark Chocolate Chunks: Rich shell; use 70%+ for deeper chocolate notes
- Coconut Oil: Helps melt and smoothen the chocolate coating
How to Make Chocolate Covered Snickers Stuffed Dates
- Cut a slit in each date and remove the pit. The dates should open like little boats, soft and sticky to the touch.
- Fill each date with about ½ teaspoon of peanut butter, then sprinkle in some crushed peanuts. Press gently so it holds inside. Set aside.
- In a microwave-safe bowl, melt the dark chocolate and coconut oil in 15-second bursts, stirring in between. It should take 1–2 minutes total to become silky smooth.
- Use a toothpick to dip each stuffed date into the chocolate; spoon over as needed to coat completely. Transfer to a parchment-lined tray and sprinkle remaining peanuts on top. Chill until the chocolate firms up.
Pro Tips & Troubleshooting
- On my first test, I overfilled the dates with peanut butter — turns out ½ tsp is the magic amount to keep things neat and balanced.
- If your chocolate seizes or turns grainy in the microwave, it may have overheated — always stir between bursts and stop once mostly melted.
- Try swapping peanut butter with almond or sunflower butter for a fun twist.
- This recipe easily scales — double the batch and store extras in the fridge or freezer for snacking through the week.
Storage & Make-Ahead Guide
Store Chocolate Covered Snickers Stuffed Dates in an airtight container in the fridge for up to 7 days. Prefer them firmer? Chill in the freezer for up to 2 months, then let sit at room temp 5 minutes before serving. I tested freezing a batch last month and the texture held up beautifully — just slightly chewier, which I loved.
What to Serve With Chocolate Covered Snickers Stuffed Dates
Perfect for dessert boards, these dates also work as a mid-afternoon sweet bite alongside spicy chicken sandwiches or a big mug of coffee. Or pair with no-bake cookies for a fun dessert tray.
Frequently Asked Questions
- Can I use another nut butter? Yes! Almond butter, cashew butter, or sunflower seed butter all work well.
- Do I need to refrigerate them? Yes, especially after coating in chocolate so they set properly and stay safe to eat.
- What if my chocolate hardens too fast? You can gently rewarm it in 10-second microwave bursts with a splash more coconut oil.
- Can I make this ahead for a party? Absolutely — prep the day before and keep in the fridge until serving.
- Should I toast the peanuts? Optional, but toasting brings out deeper flavor and crunch — just don’t burn them!
- Are Medjool dates the same as regular dates? No — Medjool dates are larger, softer, and better suited for stuffing.
Final Thoughts
I love how these Chocolate Covered Snickers Stuffed Dates straddle that line between snack and dessert — sweet enough to satisfy cravings, but grounded in real food. Personally, I like to enjoy mine cold from the fridge with a little pinch of sea salt on top. Tag me if you try them, and let me know if you experiment with any fun filling combos!
More Recipes You’ll Love
- No-Bake Cherry Cheesecake – a great no-bake dessert pairing
- Strawberry Cheesecake Cookies – fruity flavor complement
- Chocolate Covered Chips – combines sweet and salty delights
Chocolate Covered Snickers Stuffed Dates
Ingredients
Main Ingredients
- 10 medjool dates
- 2 Tablespoons peanut butter
- 1/4 cup chopped or crushed peanuts
- 1/2 cup dairy-free dark chocolate chunks or chocolate chips
- 1 teaspoon coconut oil
Instructions
Preparation Steps
- Cut a slit in each date and remove the pit.
- Fill each date with peanut butter (about 1/2 teaspoon) and a sprinkle of crushed peanuts. Set aside.
- Place the dark chocolate and the coconut oil in a microwave-safe bowl and melt in the microwave in 15-second increments, stirring between each. It shouldn’t take longer than 1-2 minutes total.
- Using a toothpick, dip each date into melted chocolate and use a spoon to coat the date until completely covered. Place chocolate covered date on a platter lined with parchment. Sprinkle remaining crushed peanuts on top of each date.
- Place the dates in the fridge to allow the chocolate to set.