Trying something new: Date Bark

 

I recently tried what I guess has become somewhat of an internet sensation: date bark.  I'd seen it on Instagram and I think the idea is it's supposed to taste like a snickers bar.  I say not quite, but it is delicious.

I found the recipe in the Home section of The Epoch Times newspaper around the end of February, but it took me awhile to get around to trying it.  You can read the article (and find the recipe) here: Date Bark.  

Essentially, you take 12 Medjool dates and remove the pits.  You arrange the dates, edges touching, in a 3x4 grid in the center of a square of parchment or wax paper and place another piece of the same over the top.  Then you use a rolling pin to roll out the dates, between the sheets of parchment or wax paper to an even 1/8-inch thickness.  Transfer the dates, still between the sheets of paper, to a rimmed baking sheet.

Then you remove the top piece of parchment and spread nut butter (I used natural peanut butter) over the date layer, spreading it to the very edge.  Then you melt 3 to 3 1/2 ounces of dark or milk chocolate (or 1/2 cup chocolate chips) with 1 teaspoon coconut oil.  (I used about 1 1/2 ounces of bittersweet chocolate and 2 Tablespoons dark chocolate chips along with the coconut oil.)  Pour the melted chocolate into the center of the nut butter layer and spread out from there to the edges, covering the nut butter completely.

Chill the date bark at least an hour before cutting into small pieces.  As you can see by my "squares" below, it isn't super easy to cut.  If you can wait longer than an hour that's probably better. 

Store airtight in the refrigerator in between layers of wax paper.

And there you have my late-to-the-party take on the "viral" date bark.  It's very good and is a nice thing to keep in the refrigerator for when you just want something chocolate.