Peanut Butter Jelly Date Bark
Posted on: December 10, 2024. Updated on: December 10, 2024.
by Carolina Gelen
Peanut butter jelly date bark makes the perfect sweet treat to keep in your freezer: slice into bite-sized pieces and enjoy!
Peanut Butter Jelly Date Bark
Servings: 16
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
- 1 1/2 cups (185g) raspberries, plus more for topping
- 2 tablespoons (23g) chia seeds
- 1/2 cup water
- 2 tablespoons (30g) maple syrup
- 12 Medjool dates (250g)
- 1/2 cup (125g) peanut butter
- 8 to 12 nut butter stuffed sandwich cookies, plus more for topping
- 5 oz (150g) dark chocolate
Instructions
- To a medium saucepan over medium heat, combine the raspberries, chia seeds, water and maple syrup. Bring to a simmer and cook for 10 minutes, until thickened and jammy. Set aside to cool.
- Split open the dates and remove the pit. On a parchment paper, arrange the dates in 4 rows with 3 dates each. Place another parchment paper on top and using a rolling pin, roll the dates so they form an even, flat layer. Remove the top parchment paper sheet. Place the remaining parchment paper sheet ) with the dates on top) on a quarter sheet or plate.
- Dollop the cooled chia seed jam on the dates and evenly spread with an offset spatula. Drizzle the peanut butter on top, in an even layer. If the peanut butter is too thick to drizzle, microwave the peanut butter for a few seconds first.
- Crush the cookies and arrange in an even layer, on top of the peanut butter.
- Melt the chocolate in the microwave, mixing at 15 second intervals. Pour the melted chocolate over the cookies. Top with more cookies and raspberries.
- Freeze until solid. Slice into squares and serve.
