Why You’ll Love This Recipe
I love this recipe because I only need a handful of ingredients and there’s no baking involved. Once I soften and flatten the prunes, I can add the toppings, cover everything with chocolate, and let the bites chill until set.
The combination of textures is especially satisfying. I get chewy prunes, smooth peanut butter, crunchy roasted peanuts, and a thin chocolate shell in every bite.
I also appreciate how easy these bites are to customize. I can use dark or milk chocolate, choose smooth or crunchy peanut butter, add flaky salt, or substitute another nut butter when I want to change the flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 large soft pitted prunes
- 1/3 cup creamy peanut butter
- 1/3 cup roasted salted peanuts, roughly chopped
- 1 cup dark or semisweet chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt, optional
Directions
1. Prepare the Prunes
I line a small baking sheet or plate with parchment paper. I check each prune carefully to make sure the pits have been completely removed.
If my prunes are slightly firm, I soak them in warm water for about 5 minutes. I drain and dry them thoroughly before continuing because I don’t want extra moisture underneath the chocolate.
2. Smash the Prunes
I arrange the prunes on my parchment-lined surface, leaving a little space between them.
Using the bottom of a glass, a fork, or my fingers, I gently flatten each prune into a small round. I don’t make them extremely thin because I still want a chewy, substantial base.
3. Add the Peanut Butter
I spoon a small amount of peanut butter onto the center of each smashed prune.
I spread it gently across the surface while leaving a small border around the edges. I find that thick, creamy peanut butter is easiest to work with.
4. Add the Peanuts
I sprinkle chopped roasted peanuts over the peanut butter and gently press them down.
The peanuts give me the crunchy element that makes these bites especially reminiscent of a Snickers-style treat.
5. Chill the Bites
I place the prepared bites in the freezer for about 10 to 15 minutes.
This brief chilling time firms up the peanut butter and makes the bites easier for me to coat with melted chocolate.
6. Melt the Chocolate
I place the chocolate chips and coconut oil in a microwave-safe bowl. I heat them in short intervals, stirring after each one, until the chocolate is completely melted and smooth.
I can also melt the chocolate gently using a double boiler.
7. Coat with Chocolate
I remove the chilled prune bites from the freezer. I spoon melted chocolate over each one, spreading it so the peanut butter and peanuts are covered.
If I want them completely coated, I use a fork to dip each bite into the melted chocolate instead.
8. Add the Finishing Touch
Before the chocolate sets, I sprinkle a tiny amount of flaky sea salt over each bite.
I love how the salt enhances both the chocolate and peanut flavors while balancing the natural sweetness of the prunes.
9. Chill Until Set
I refrigerate the bites for approximately 20 to 30 minutes, or until the chocolate has completely hardened.
Once set, I serve them chilled or let them sit at room temperature for a few minutes for a softer, chewier texture.
Servings and Timing
I get approximately 12 individual bites from this recipe. I usually consider 2 to 3 bites a serving, depending on whether I’m serving them as a snack or dessert.
- Prep time: 15 minutes
- Initial chilling time: 10–15 minutes
- Final chilling time: 20–30 minutes
- Total time: approximately 50 minutes
- Yield: 12 bites
- Servings: 4–6
Variations
For an extra-crunchy version, I use crunchy peanut butter and add additional chopped peanuts on top of the chocolate before it sets.
When I want a stronger caramel-like flavor, I add a very small drizzle of maple syrup to the peanut butter. Since prunes are already naturally sweet, I only use a little.
For a different nutty flavor, I replace the peanut butter with almond butter or cashew butter and use matching chopped nuts.
I can make a dark chocolate version with a higher-cocoa chocolate when I want a less sweet, more intense chocolate flavor. Milk chocolate gives me a sweeter result that’s closer to a classic candy bar flavor.
For a coconut variation, I sprinkle toasted shredded coconut over the melted chocolate instead of flaky salt.
Storage/Reheating
I store Smashed Prune Snickers Bites in an airtight container in the refrigerator. I place parchment paper between layers so the chocolate surfaces don’t stick together.
They keep well in the refrigerator for about 1 week. I like eating them directly from the refrigerator for a firmer chocolate shell, but I can leave them at room temperature for 5 to 10 minutes when I want a softer center.
For longer storage, I freeze the bites in a freezer-safe container for up to 2 months. I let them soften for several minutes before eating so the prunes aren’t too firm.
I don’t reheat these bites because heat melts the chocolate and peanut butter. Chilled or slightly softened at room temperature gives me the best texture.
FAQs
Can I make Smashed Prune Snickers Bites ahead of time?
Yes. I actually find these bites ideal for making ahead because they need time to chill. I prepare a batch and keep it in an airtight container in the refrigerator until I’m ready to serve it.
Why use prunes for Snickers bites?
I use prunes because their naturally sweet, chewy texture creates a caramel-like base without requiring me to cook a separate caramel. Their rich fruitiness also pairs particularly well with peanut butter and chocolate.
Can I use another nut butter instead of peanut butter?
Yes. I can replace peanut butter with almond, cashew, or another thick nut or seed butter. I prefer a creamy variety that isn’t overly runny because it stays on the flattened prunes more easily.
What type of chocolate works best?
I like semisweet or dark chocolate because it balances the sweetness of the prunes. When I want the bites to taste sweeter and more similar to a classic candy bar, I use milk chocolate instead.
Can I freeze Smashed Prune Snickers Bites?
Yes. I freeze the finished bites in an airtight container for up to 2 months. I separate layers with parchment paper and let the bites soften briefly at room temperature before eating.
Conclusion
Smashed Prune Snickers Bites are one of my favorite ways to turn a few simple ingredients into a satisfying no-bake treat. I love how chewy prunes create a naturally sweet base for creamy peanut butter, crunchy roasted peanuts, and rich chocolate.
PrintSmashed Prune Snickers Bites
Chewy prunes topped with creamy peanut butter and crunchy roasted peanuts, then covered in rich chocolate for an easy Snickers-inspired treat. These sweet and salty bites require no baking and are perfect for storing in the refrigerator or freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 12 bites, 4-6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 12 large soft pitted prunes
- 1/3 cup creamy peanut butter
- 1/3 cup roasted salted peanuts, roughly chopped
- 1 cup dark or semisweet chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt, optional
Instructions
- Line a small baking sheet or plate with parchment paper and check that all pits have been completely removed from the prunes. If the prunes are firm, soak them in warm water for about 5 minutes, then drain and dry thoroughly.
- Arrange the prunes on the parchment-lined surface with space between them. Using the bottom of a glass, a fork, or your fingers, gently flatten each prune into a small round while keeping it thick enough to remain chewy.
- Spoon a small amount of peanut butter onto the center of each smashed prune and gently spread it over the surface, leaving a small border around the edges.
- Sprinkle the chopped roasted peanuts over the peanut butter and gently press them into place.
- Transfer the prepared bites to the freezer for 10 to 15 minutes to firm the peanut butter.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in short intervals, stirring between each interval, until completely melted and smooth. Alternatively, melt gently using a double boiler.
- Remove the chilled bites from the freezer and spoon melted chocolate over each one, spreading it over the peanut butter and peanuts. For fully coated bites, dip each one into the melted chocolate using a fork.
- Sprinkle each bite with a small amount of flaky sea salt before the chocolate sets, if desired.
- Refrigerate for 20 to 30 minutes, or until the chocolate is completely set. Serve chilled or allow the bites to soften at room temperature for a few minutes before eating.
Notes
- Use soft, moist pitted prunes for the best chewy, caramel-like texture.
- Crunchy peanut butter and additional chopped peanuts can be used for extra texture.
- Almond butter or cashew butter can replace the peanut butter, with matching chopped nuts if desired.
- A small drizzle of maple syrup can be mixed with the peanut butter for additional caramel-like sweetness.
- Dark chocolate creates a less sweet, more intense flavor, while milk chocolate gives the bites a sweeter candy-bar-style finish.
- Toasted shredded coconut can be sprinkled over the chocolate instead of flaky sea salt.
- Store the bites in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper.
- Freeze in a freezer-safe container for up to 2 months and allow the bites to soften for several minutes before eating.
- Do not reheat the bites because heat will melt the chocolate and peanut butter.
Nutrition
- Serving Size: 2 bites
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
