In our home, dates are very special. Since dates are my parents' favorite fruit, they are always on our table, especially during Ramadan. They liked them as a quick snack or to break the fast. I remember how they enjoyed it, and my mom said to me, 'Take a bite.' For this reason, dates are more than simply food to me; they are filled with comfort, family time, and memories.
I wanted to make those memories a little more memorable one day. I wanted a dessert that was simple to prepare, nevertheless felt familiar, and would be great to share. I made date bark for the first time at that point. It swiftly rose to the top of my list of favorite sweets, particularly on Valentine's Day and Ramadan.
I made date bark because I wanted a dessert that was simple, meaningful, and ideal for sharing. I did not want anything complicated. I simply wanted something nice that would work for both Ramadan and Valentine's Day. Dates and chocolate seemed like a fantastic match. They are easy, cozy, and popular with everyone. That's how this date bark recipe came about.
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Ingredients
● Dates
● Chocolate chips ( white, milk, or dark)
● Peanut butter
● Biscoff butter
● Pistachio butter
● Shredded coconut
● Condensed milk
Toppings:
● Shredded coconut
● Almonds
● Crushed pistachio
● Rose petals
● Biscoff cookies
● Crushed peanuts
● Seasalt
See recipe card for quantities.
Instructions
- Step 1: Split and pit the dates. Place them securely on a sheet pan, cover with parchment paper, and roll out flat. Flip and remove the parchment so that the open side is facing up. I like using my favorite dates for the best flavor.
- Step 2: Divide the dates into four sections. Spread Pistachio butter, biscoff butter (microwave 30–45 seconds), coconut mixed with condensed milk plus almonds, and melted peanut butter.
- Step 3: Melt chocolate chips and spread over the Snickers and Almond Joy sections. Melt white chocolate and spread over the pistachio and Biscoff sections. Add toppings as desired: crushed peanuts, almonds, shredded coconut, pistachios, rose petals, or crushed Biscoff cookies.
- Step 4: Refrigerate for at least 1 hour. Cut into pieces and serve.
Storage
- Room Temperature: Store in an airtight container for up to three days.
- Refrigerator: Keep in an airtight container for up to two weeks.
- Wrap in parchment paper and store in a freezer-safe container for up to two months. Thaw at room temperature prior to serving.
You can get the ingredients for this recipe here: Pistachio Butter Link: (https://amzn.to/4a1LG1k), Favorite Dates Link: (https://amzn.to/49GAzv0) & Biscoff Butter Link: (https://amzn.to/4ciNur3)
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