1. Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of dish; spray with cooking spray.
2. In food processor, pulse dates and ½ cup peanuts on high until small crumbs form.
3. In large bowl, stir ½ cup peanut butter and date mixture; transfer to prepared dish and firmly press into even layer.
4. In medium microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in remaining ¼ cup peanut butter. Spread chocolate mixture over date mixture; sprinkle with remaining ¼ cup peanuts. Freeze 1 hour.
5. Using overhanging sides of foil, lift bar out of dish; transfer to cutting board, remove foil and cut into 16 squares. Refrigerate bars in an airtight container up to 2 weeks.
- 12 g Fat
- 3 g Saturated
- 0 mg Cholesterol
- 52 mg Sodium
- 19 g Carbohydrates
- 3 g Fiber
- 12 g Sugars
- 4 g Added Sugars
- 5 g Protein
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Nutritional Information
- 12 g Fat
- 3 g Saturated
- 0 mg Cholesterol
- 52 mg Sodium
- 19 g Carbohydrates
- 3 g Fiber
- 12 g Sugars
- 4 g Added Sugars
- 5 g Protein
Directions
1. Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of dish; spray with cooking spray.
2. In food processor, pulse dates and ½ cup peanuts on high until small crumbs form.
3. In large bowl, stir ½ cup peanut butter and date mixture; transfer to prepared dish and firmly press into even layer.
4. In medium microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in remaining ¼ cup peanut butter. Spread chocolate mixture over date mixture; sprinkle with remaining ¼ cup peanuts. Freeze 1 hour.
5. Using overhanging sides of foil, lift bar out of dish; transfer to cutting board, remove foil and cut into 16 squares. Refrigerate bars in an airtight container up to 2 weeks.