Ingredients
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¾ cup chopped Medjool dates
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1 cup smooth natural peanut butter
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½ cup rolled oats (see Tip)
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¼ teaspoon salt
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½ cup chopped unsalted dry-roasted peanuts
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¾ cup bittersweet chocolate chips
Directions
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Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.
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Meanwhile, line an 8-inch square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat the parchment with cooking spray.
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Combine the soaked dates, peanut butter, oats and salt in a food processor; process until very finely chopped and starting to clump together. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Transfer to the medium bowl and stir in peanuts. Spread the mixture evenly and firmly into the prepared pan.
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Place chocolate chips in a microwave-safe bowl and microwave on Medium (50%) until melted, 2 to 3 minutes. Spread the chocolate evenly over the oat mixture. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.
