I made the viral date bark recipe

There seems to be a new viral recipe every month on social media from baked feta pasta to yoghurt toast and dalgona coffee . Recently, ‘bark’ recipes have been taking over our social media feeds with the latest offering being a chocolate date bark. Bark recipes usually involve using chocolate or yoghurt, nuts and dried fruit to create a crunchy, chewy snack. The dark bark recipe is a healthier twist on the famous chocolate bar Snickers, involving Medjool dates as your ‘caramel’, chopped nuts, peanut butter and chocolate. There are a plethora of different versions of the recipe, with some people using different chocolates, nuts and nut butters. The recipe combines chewy, Medjool dates, smooth peanut butter and rich dark chocolate (Image: EXPRESS) I previously made this using low-sugar milk chocolate and skipped the chopped nuts to keep the calorie count lower. Other variations include using a mixture of white and milk chocolate to create a more decorative finish, using pistachios or almonds instead of peanuts and swapping peanut butter for almond butter or an equivalent. The one element that remains the same in all these recipes is the Medjool dates. Dark bark is perfect for anyone looking for a sweet, indulgent treat that’s reminiscent of your favourite chocolate without spending hours in the kitchen. Medjool dates – around 200g One tablespoon of peanut butter (or another nut butter equivalent) A handful of chopped nuts (I chose mixed nuts) 100g of chocolate (I chose 70 percent dark chocolate but milk, white and vegan chocolates will also work) A pinch of flaky sea salt Dark bark is perfect for anyone looking for a sweet, indulgent treat (Image: EXPRESS) I used Aldi’s Moser Roth Organic Peruvian 70 percent Dark Chocolate priced at £1.75 for 100g. I also used Aldi’s Foodie Market Smooth Peanut Butter which contains no palm oil and 100 percent peanuts. This is priced at just £1.15 for 280g. I used Sainsbury’s Taste the Difference Medjool Dates which cost £2.50 for 200g. I already had mixed nuts and flaky sea salt at home but I’d recommend chopping up Tesco Mixed Nuts & Pecans which cost 50p for 25g, and Cornish Sea Salt Co Original Sea Salt . Equipment: Microwave or Bain Marie (for melting chocolate) Knife Baking parchment Freezer Baking tray or plate There are a plethora of different versions of the recipe (Image: EXPRESS) 1. Remove the pits from the dates and press them onto the baking parchment making sure there are no gaps. You can use your fingers or the bottom of a cup to do this. The baking parchment can either be put on a plate or a baking tray thin enough to fit in the freezer. 2. Next, spread on your smooth peanut butter to cover the dates. 3. Sprinkle on your chopped nuts, ensuring there’s an even covering on the peanut butter. 4. Melt your chocolate and pour it onto the dates. I melted my chocolate in the microwave in 20-second intervals, however, you can use a Bain Marie. Use a spatula or the back of a spoon to spread the chocolate out evenly. 5. Once completely covered, sprinkle the chocolate with flaked sea salt and pop it in the freezer for 10 minutes. During hot weather, I found it needed a little bit longer to set. 6. It should be ready once the chocolate is set. Break it into as many pieces as you like and enjoy.