Ingredients
The following ingredients have 8 Servings
- 1 1/2 cups unsalted peanuts
- 1 1/2 cups pitted dried dates, preferably Medjool
- 1/4 teaspoon salt
- 1 cup coarsely chopped dark chocolate or mini chocolate chips, divided
Instruction
- Line an 8x8-inch baking pan with parchment paper; let the ends of the paper hang over the edge.
- Optional step: For deeper, more peanuty flavor, roast the peanuts before making the bars. Arrange a rack in the middle of the oven and heat to 350°F. Spread the peanuts on a rimmed baking sheet and roast until fragrant and golden, stirring once or twice during roasting, 8 to 10 minutes total. Allow to cool slightly before continuing with the recipe.
- Combine the peanuts, pitted dates, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 6 times to break up the ingredients. Uncover and break apart any clumps of dates. Process continuously until the ingredients begin to clump together, 1 to 1 1/2 minutes. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist.
- Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.
- Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Microwave the remaining 1/2 cup of chocolate chips in a small microwave-safe bowl in 15-second bursts, stirring between each burst, until melted. Pour the chocolate over the bars and use a spatula to spread it into an even layer.
- Cover the bars and refrigerate until the bars are firm and the chocolate is set, at least 1 hour or overnight. With the bars still in the dish, use a sharp knife to cut them into 15 bars.