3/4 cup natural peanut butter (Kirkland brand from Costco is the smoothest and most liquidy, perfect for this recipe)
2 cups Lily's Dark Chocolate chips
1 TBS peanut butter
1/2 cup of dry roasted peanuts
Preparation
Line a small cookie sheet or 13x9" pan with parchment paper.
Remove pits from Medjool dates and press them, cut side down, on parchment, being careful to fill in any spaces so there are no gaps.
Next, heat 3/4 cup natural peanut butter in the microwave for 30 seconds (Kirkland brand from Costco is the smoothest and most liquidy, perfect for this recipe). Stir and spread over the dates, covering them even to the edges.
Put pan in the freezer while making the chocolate layer.
In a microwave-safe bowl, add 2 cups Lily's Dark Chocolate chips and 1 TBS peanut butter. Microwave in 30-second intervals until just melted. Don't overheat, or the chips will harden.
Stir well and spread over the peanut butter layer.
Finely chop 1/2 cup of dry roasted peanuts and sprinkle over the chocolate layer.
Keep bark in the freezer until ready to eat.
Break into pieces and store leftovers in a ziplock in the freezer for up to a month.
This is a very rich and calorie-dense dessert, so small pieces are best.
