Take 5 Stuffed Dates are the perfect “better for you” sweet treat when your craving something sweet and salty. Pitted dates, stuffed with crunchy peanut butter is topped with a pretzel and coated in milk chocolate. Yields 10 servings.
If there’s one thing to know about me (besides loving citrus desserts) is that I am, and always will be, a chocolate covered pretzel fan. So naturally Flipz were a major part of my teen years and then the Take 5 when it came out in 2004. Last year, you might recall, when I shared these snickers stuffed dates? Well I’m happy to announce that this year I’m sharing my second favorite candy bar stuffed date.
Take 5. Obviously.
The dates add sweetness and caramel like flavor, I use crunchy peanut butter (dark roasted by Santa Cruz organics is legit so good!) and the pretzel adds incredible crunch and salty cracker flavor.
To Make These Take 5 Stuffed Dates You Will Need:
- medjool dates – Choose soft, fresh dates either with pits or without.
- crunchy peanut butter – Or use any other nut or seed butter.
- mini pretzels – Adds crunch and salty cracker flavor.
- chocolate chips – I like to use milk chocolate but dark chocolate would great too!
- coconut oil – Helps set the chocolate when chilled.
- toothpicks – Secures the dates and gives you something to hold when dipping and drizzling chocolate, keeping your fingers (mostly) clean.
- fleur de sel – For a salty contrast.
Using a paring knife, slice each date along one side and remove the pit.
Repeat with the remaining dates.
Fill each date with about 1/2 teaspoon peanut butter or with a nut or seed butter of your choice and top with a mini pretzel.
Then insert a toothpick. This gives you something to hold onto when dipping and drizzling, keeping your fingers (mostly) clean.
Next, in a bowl set over a pan of shallow simmering water, add 1 cup milk chocolate chips plus 1 generous teaspoon coconut oil.
Stir until mostly melted, then carefully remove the bowl off of the sauce pan and continue to stir until the chocolate is smooth.
Using the toothpick to hold on to, gently dip the underneath of a peanut butter stuffed date.
Then use a spoon or mini spatula to drizzle chocolate over top. Gently tap the toothpick on the side of the bowl to remove excess chocolate.
Transfer to a small, parchment-lined, rimmed metal pan. Use another toothpick to hold the date in place as you remove the original toothpick. Repeat with the remaining stuffed dates.
Sprinkle with a pinch of flour de sel before popping into the fridge for about 30 minutes to set.
These should come with a warning, because they are extremely addictive.
HOW TO STORE SALTED SNICKERS STUFFED DATES:
You can store these in a container and refrigerate for a few weeks or freeze up to 2 months. Not that they will last that long.😏
Click Here For More Stuffed Date Recipes!
Enjoy! And if you give this Take 5 Stuffed Dates recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Take 5 Stuffed Dates
Ingredients
- 10 medjool dates, pitted
- 2 tablespoons crunch peanut butter, depending on the size of your dates
- 10 mini pretzels
- 1 cup milk chocolate chips, or use semi sweet or dark chocolate
- 1 (heaping) teaspoon coconut oil
- fleur de sel
Instructions
- Using a paring knife, slice each date along one side and remove the pit.
- Fill each date with about 1/2 teaspoon peanut butter or with a nut or seed butter of your choice and top with a mini pretzel.
- Then insert a toothpick. This gives you something to hold onto when dipping and drizzling, keeping your fingers (mostly) clean.
- Next, in a bowl set over a pan of shallow simmering water, add the chocolate chips and coconut oil.
- Stir until mostly melted, then carefully remove the bowl off of the sauce pan and continue to stir until the chocolate is smooth.
- Using the toothpick to hold on to, gently dip the underneath of a peanut butter stuffed date. Then use a spoon or mini spatula to drizzle chocolate over top. Gently tap the toothpick on the side of the bowl to remove excess chocolate.
- Transfer to a small, parchment-lined, rimmed metal pan. Use another toothpick to hold the date in place as you remove the original toothpick. Repeat with the remaining stuffed dates.
- Sprinkle with a pinch of flour de sel before popping into the fridge for about 30 minutes to set.
Notes
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