Cookie Butter Date Bark
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 281
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 36
- Protein
- 2
- Cholesterol
- 16
- Sodium
- 19
- Total: 1 hr 40 min (includes chilling and setting times)
- Active: 20 min
Ingredients
16 Medjool dates, pitted
1/4 cup cookie butter, such as Lotus Biscoff
3 1/2 ounces dark chocolate (75% minimum)
3 spiced shortbread cookies, such as Lotus Biscoff, crumbled
Directions
- Place the dates skin-side down on a piece of parchment. Flatten the dates gently using a cup or a glass and make sure they’re not overlapping.
- Microwave the cookie butter in a microwave-safe bowl until easily spreadable, about 30 seconds. Spread the cookie butter on the dates and refrigerate for 20 minutes.
- Meanwhile, break the chocolate into chunks and place it in a bowl. Fill a saucepan halfway with water and bring it to a boil. Place the bowl of chocolate over the saucepan, making sure the bowl isn't touching the water. Heat the chocolate, stirring with a spatula, until almost completely melted, about 8 minutes. Remove the bowl from the saucepan and stir again.
- Drizzle the dates and cookie butter with the melted chocolate. Top with the cookie crumbles. Refrigerate until set, about 1 hour.
- When ready to serve, break the bark into pieces.
Cook’s Note
Alternatively, you can melt the chocolate in the microwave. I personally prefer the bain marie method to avoid burning or altering the flavor of the chocolate.