Delicious little Snickers Peanut Butter Bites made from 5 simple ingredients; dark chocolate, dates, peanuts, peanut butter and sea salt. Store in the fridge or freezer for an 'anytime' sweet treat.
If like me, you love the combination of peanut butter and chocolate, you're going to love these Snickers Peanut Butter Bites. Made from simple pantry ingredients, this no-bake snack is so easy to make. As you'll see below, the ingredients are all adaptable, feel free to use your favourite chocolate, nut butter and nuts in this recipe. The combination of salty peanuts, sweet dates and rich chocolate gives that classic Snickers-style flavour in a simple bite-sized treat. Apologies in advance for their moreish nature!
Ingredient notes:
- Dark chocolate: My preference as always is for Whittaker's 50% cocoa dark chocolate. You could use something darker like 72% cocoa chocolate. Or a creamy milk if you prefer!
- Dates: Absolutely any dates will work in this recipe. I use whichever dried dates are on special at the supermarket. Medjool dates can also be used, they are just a lot more expensive. Make sure whatever you use is pitted!
- Peanut Butter: Again, feel free to use your favourite peanut butter or whatever happens to be in the pantry! Smooth, crunchy, salt-free, added seeds, alternative nut butters; they will all work!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Break the chocolate into a large glass bowl. Microwave for 90 seconds, then check and heat for a further 30 seconds if needed. Let it sit for a minute, then stir until smooth.
Using silicone ice cube moulds, pour a little melted chocolate into each cavity to cover the base. Add one date to each mould. Sprinkle about 1 teaspoon of roasted peanuts over each date.
Add 1 teaspoon of peanut butter on top. Drizzle over the remaining melted chocolate to cover, then sprinkle with extra chopped peanuts and a pinch of sea salt flakes.
Place in the freezer for 1-2 hours until set.
Remove from the moulds. If they're too large, slice in half to make bite-sized pieces.
For a same-same but different recipe, have a look at our Date and Chocolate Bark!
Recipe FAQs:
If you don't have silicone ice cube moulds, use silicone mini muffin tins, a lined loaf tin (then slice into pieces), or spoon small clusters onto a tray lined with baking paper for a more rustic version.
Swap the peanuts for almonds or cashews or use a different nut butter. Use milk or white chocolate if you prefer a sweeter taste.
You could add in shredded coconut or other nuts or seeds for crunch if you like!
Storage:
Store in an airtight container in the fridge or freezer for up to 1 month.
Top tips:
- If you don't have silicone ice cube moulds, use silicone mini muffin tins, a lined loaf tin (then slice into pieces), or spoon small clusters onto a tray lined with baking paper for a more rustic version.
- Swap the peanuts for almonds or cashews or use a different nut butter. Use milk or white chocolate if you prefer a sweeter taste.
- Add shredded coconut for extra texture.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Snickers Peanut Butter Bites
Delicious little Snickers Peanut Butter Bites made from 5 simple ingredients; dark chocolate, dates, peanuts, peanut butter and sea salt.
Ingredients
- 250g dark chocolate
- 70g dates (12 dates)
- 90g peanut butter
- 40g roasted peanuts, roughly chopped
- 1 tsp sea salt flakes (optional)
Instructions
- Break the chocolate into a large glass bowl. Microwave for 90 seconds, then check and heat for a further 30 seconds if needed. Let it sit for a minute, then stir until smooth.
- Using silicone ice cube moulds, pour a little melted chocolate into each cavity to cover the base.
- Add one date to each mould. Sprinkle about 1 teaspoon of roasted peanuts over each date.
- Add 1 teaspoon of peanut butter on top.
- Drizzle over the remaining melted chocolate to cover, then sprinkle with extra chopped peanuts and a pinch of sea salt flakes.
- Place in the freezer for 1-2 hours until set.
- Remove from the moulds. If they’re too large, slice in half to make bite-sized pieces.
Notes
- Store in an airtight container in the fridge for up to 1 month.
- If you don’t have silicone ice cube moulds, use silicone mini muffin tins, a lined loaf tin (then slice into pieces), or spoon small clusters onto a tray lined with baking paper for a more rustic version.
- Swap the peanuts for almonds or cashews or use a different nut butter. Use milk or white chocolate if you prefer a sweeter taste.
- Add shredded coconut for extra texture.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 2mgSodium: 239mgCarbohydrates: 20gFiber: 3gSugar: 14gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Leave a Comment