Date bark is all the rage these days, the snickers version being the most popular! But I’ve been mashing up dates for years! My date peanut chews in Millennial Kosher are a crowd favorite (and taste just like the classic!), and my pecan pie date bites from the same book are equally crowd-pleasing. I’ve done so many variations over the years, including savory stuffed dates, so this Thanksgiving-inspired twist on the viral bark was a no-brainer! The graham cracker makes them crunchy, the candied pecans make them super buttery, for a delicious guilt-free bite!
PECAN PIE DATE BARK
1 cup chopped pecans
2 tbsp maple syrup
Dash of cinnamon
Kosher salt, to taste
16 pitted medjool dates
7 Graham crackers
1 cup chocolate chips melted with 1 tbsp coconut oil
Flaky salt for finishing, optional
Preheat oven to 375°. Stir the nuts on a parchment-lined baking sheet, with the maple syrup, cinnamon and salt. Bake for approximately 20 minutes, stirring halfway through. Set aside to cool. Once cooled, break apart.
Press pitted dates onto a Sheet of parchment paper. Top with a second sheet and roll with a rolling pin. Top the cut side with graham crackers and cover in melted chocolate. Top with pecans and flaky salt, if desired. freeze until set. Cut into squares.
These are great straight from the freezer!
Related Recipes:
marzipan stuffed dates
stuffed dates with chestnut cream
marzipan date truffles
funfetti pecan turtles
Mexican hot chocolate pecan pie