Chocolate peanut butter stuffed dates
Soft, caramel-like dates filled with peanut butter and dipped in chocolate, the candy-bar fix that takes 15 minutes of work and waits in the fridge.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $0.86 a serving
- 260 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 30 minutes, start to finish.
Ingredients
For 6 servings.
- 12 Medjool dates
- ¼ cup peanut butter
- ½ cup chocolate chips
From your pantry
- 1 pinch salt, flaky if you have it
Each serving has about 260 calories, 4 g protein, 47 g carbs and 10 g fat, and costs about $0.86 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Line a plate with .
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut a slit down one side of each date, open it like a book, and pull out the pit.
Dolly’s tip: Don’t cut all the way through. You want a little pocket.Fill each date with about 1 teaspoon of peanut butter and press it gently closed.
Microwave the chocolate chips in a small bowl in 20-second bursts, between each, until just , about 1 minute.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 1 min
Dolly’s tip: Stop while a few lumps remain. Stirring melts the rest, and overheated chocolate turns thick and grainy.Dip half of each date in the chocolate, or it over the top, and set them on the .
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Sprinkle with of salt and chill in the fridge for 15 minutes, until the chocolate sets.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Timer: 15 min
Eat them cold, and keep the rest covered in the fridge for up to 4 days.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
