Slice each medjool date in half lengthwise and remove the pits if not pre-pitted.

Place the halved dates cut-side down on a parchment-lined baking sheet. Press gently to flatten them into an even layer. You can do this by adding another piece of parchment paper over the dates and rolling them out with a rolling pin.

Using a small spoon, spread a dollop of peanut butter onto each flattened date half. Cover the surface generously but evenly.

Sprinkle the chopped roasted peanuts over the peanut butter layer, pressing lightly to help them stick. This adds a satisfying crunch to your bark.

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth.

Pour the melted chocolate over the date and peanut butter layer, spreading it evenly with a spatula to ensure everything is fully coated.

For an extra touch, sprinkle flaky sea salt, more chopped peanuts, or cacao nibs over the warm chocolate.

Place the baking sheet in the refrigerator or freezer for 20–30 minutes, or until the chocolate is completely set and hardened.

Once chilled, remove the bark from the fridge and use a sharp knife to cut it into pieces. Serve immediately or store for later.