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Snickers date bark with tahini, showcasing a thick layer of chocolate and a distinct swirled pattern of dark and light tahini.

Snickers Date Bark with Tahini Recipe

Rebecca Blumer
A no-bake, sweet-salty bark with a chewy Medjool date base, a nutty tahini layer, and a marbled white-and-unsweetened chocolate finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Servings
Calories 290 kcal

Equipment

  • Sheet Pan
  • Parchment Paper
  • Flat-bottomed glass or measuring cup
  • Microwave-safe bowl or cup
  • Skewer or toothpick
  • Sharp knife
  • Airtight container
  • Wax paper

Ingredients
 

  • 24 Medjool dates, pitted
  • 1/2 cup tahini
  • 1 1/2 cups white chocolate chips about 12 ounces
  • 2 tablespoons unsweetened chocolate about 1 ounce
  • coconut oil
  • flaky sea salt

Instructions
 

Prep the Pan and Build the Date Base

  • Line a sheet pan with parchment paper so the bark lifts off cleanly once it sets.
  • Slice the dates in half lengthwise, stopping just short of cutting all the way through. Open each one like a book, then place them cut sides up on the pan in rows of 4 by rows of 6, snug is good here.
  • Lay another sheet of parchment paper on top, then use a flat-bottomed glass or measuring cup to press the dates down firmly. Keep pressing until the surface feels sticky-smooth and the dates are as thin as you can reasonably get them.
  • Peel off the top parchment, then scoot the flattened dates closer together so they touch and form one connected “caramel canvas.” If you want them even thinner, put the parchment back on and flatten again.

Add the Tahini Layer

  • Spread or drizzle the tahini over the dates in an even layer. For a black tahini twist, alternate small streaks of black tahini through the regular tahini, then lightly drag a toothpick through to create soft swirls without fully mixing.

Melt and Swirl the Chocolate

  • In a microwave safe bowl or cup, melt the white chocolate in 30-second bursts, stirring well after each round until it’s smooth and glossy. Toward the end, add 2 - 3 teaspoons of coconut oil if needed so the chocolate becomes nicely pourable.
  • Repeat the same melting method with the unsweetened chocolate, using 1/2 - 1 teaspoon of coconut oil if needed to keep it fluid and easy to drizzle.
  • Pour the melted white chocolate over the tahini, nudging it into any gaps between the dates. Dollop the unsweetened chocolate over the top, then swirl gently with a skewer or toothpick for a marbelized effect. Sprinkle with flaky salt, then pop the pan into the fridge or freezer to set until firm.

Cut and Store

  • Once fully set, use a sharp knife to cut the bark into your favorite shapes. Store in the fridge in an airtight container, separating the layers with wax paper so the pieces don’t stick together.

Notes

For cleaner slices, warm a sharp knife under hot water, wipe it dry, then cut; repeat as needed. Store in the fridge for about 1 week or freeze up to 2 months, with wax paper between layers.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 7gCholesterol: 5mgSodium: 55mgPotassium: 420mgFiber: 5gSugar: 31gVitamin A: 15IUVitamin C: 1mgCalcium: 60mgIron: 1.8mg
Keyword date bark, no-bake dessert, snickers date bark, sweet and salty, tahini dessert
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