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–+ servings
Pieces of date bark cut on a piece of parchment paper.
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Salted Pretzel Cookie Dough Date Bark

Salted Pretzel Cookie Dough Date Bark is an easy no-bake treat made with sweet Medjool dates for a chewy, caramel-like base, topped with a protein-packed cookie dough layer, rich dark chocolate, crunchy pretzels, and a sprinkle of flaky sea salt. It tastes incredibly indulgent while being made with simple, wholesome ingredients.
Course Dessert
Cuisine American
Keyword salted pretzel cookie dough date bark
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 297kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Date Layer

  • 12 oz. Medjool dates, about 15 dates, pitted. You want them super fresh and soft for the best results

Cookie Dough Layer

  • 1/2 cup creamy peanut butter
  • 1/3 cup vanilla protein powder, about 1 scoop
  • 1-2 Tbsp. honey
  • 2 Tbsp. super fine almond flour
  • 1 tsp. vanilla extract
  • 2-3 Tbsp. mini chocolate chips

Chocolate Layer

  • 1 cup dark chocolate chips, I’ve been loving Hu kitchen

Crunch Layer

  • 1 cup mini pretzels

Finish

US Customary - Metric

Instructions

  • Prepare the pan: Line a small half-sheet pan with parchment paper.
  • Make the date layer: Arrange the dates in an even layer on a piece of parchment paper. I like to arrange 3 dates across and 5 down. Place another piece of parchment on top and, using the bottom of a measuring cup, a glass, or a rolling pin, firmly press the dates together into one solid layer.
    12 oz. Medjool dates
    Three images side-by-side showing how to arrange and press down dates to create date layer.
  • Make the cookie dough layer: In a small bowl, stir together the peanut butter, protein powder, almond flour, honey, and vanilla until a thick cookie dough forms.
    1/2 cup creamy peanut butter, 1/3 cup vanilla protein powder, 1-2 Tbsp. honey, 2 Tbsp. super fine almond flour, 1 tsp. vanilla extract
    Side-by-side of mixing ingredients for protein cookie dough.
  • Add chocolate chips: Fold in the mini chocolate chips.
    2-3 Tbsp. mini chocolate chips
    Side-by-side image of adding mini chocolate chips to cookie dough and mixing until incorporated.
  • Spread onto the date layer: Spread evenly over the date layer. (To make this easy, I place the cookie dough on top of the dates, place a piece of parchment on top of the cookie dough, spread the cookie dough out to cover the dates, then remove the parchment.)
    Three images side-by-side showing adding the cookie dough layer to the date layer and pressing down.
  • Melt the chocolate: Place the chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted and smooth.
    1 cup dark chocolate chips
    Side-by-side of melting dark chocolate chips in small glass bowl.
  • Spread over cookie dough: Pour over the cookie dough layer and spread evenly.
    Side-by-side of spreading melted chocolate over cookie dough layer.
  • Add the crunch: Immediately add the pretzels over the melted chocolate. Finish generously with flaky sea salt.
    1 cup mini pretzels, Flaky sea salt
    SIde-by-side of adding pretzels to date bark then sprinkling with flaky salt.
  • Chill: Carefully transfer to the prepared sheet pan and refrigerate for at least 1 hour Start Timer, or freeze for 20-30 minutes until firm Start Timer
  • Slice and serve: Lift the bark out using the parchment paper and cut into squares or break into pieces.
    Side-by-side image of pulling date bark out of fridge after chilling and cutting into pieces.

Notes

Store in the fridge for up to 1 week or in the freezer for up to 3 months.

Nutrition

Serving: 1piece | Calories: 297kcal | Carbohydrates: 42g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 155mg | Potassium: 382mg | Fiber: 4g | Sugar: 29g | Vitamin A: 51IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 1mg