Begin by pitting 12 medjool dates, ensuring you remove the stones for a smooth filling. Lightly flatten each date with your fingers, creating a small pocket for the filling. Place the prepared dates on a parchment-lined tray.

Spoon about half a tablespoon of creamy peanut butter into each date's cavity, pressing the halves back together gently. Ensure the filling is compact.

In a heatproof bowl, melt 100g of dark chocolate over a double boiler on low heat. Stir frequently until completely smooth.

Dip each filled date into the melted dark chocolate, ensuring they are fully covered. Use a fork to lift them out, allowing excess chocolate to drip back into the bowl.

Place the tray in the refrigerator and chill the coated Date Snickers for about 20 minutes or until the chocolate has hardened.

Once the chocolate is set, remove the tray from the fridge. Slice into bite-sized pieces if desired. Serve and enjoy!