Prepare the date caramel and set aside ¼ cup (70 g) of it (adjust amount if altering the default number of servings). You can store the rest in your fridge and enjoy it with apple slices or pretzels for a quick treat!

Line a small baking sheet (~9 x 13 inches) or similar size dish with parchment paper. Use a smaller or larger dish if adjusting the default number of servings (and make sure it will fit in your freezer!). Set aside.

Place the chocolate chips into a small microwavable bowl and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stir until melted.

Pour the melted chocolate onto the baking sheet and use a spatula or the back of a spoon to spread it thinly and evenly over the baking sheet, staying about 1 inch from the edges.

Dollop the date caramel around the thinly spread melted chocolate in ~1 tsp amounts. You want to disperse it evenly (~every 2 inches) as it can be hard to spread. Once dispersed, use the back of a spoon to spread it through the bark. Aim to get at least a little bit to each area, but some thicker parts are ideal and result in a caramelly surprise!

Next, dollop heaped teaspoons of peanut butter onto the bark and use a knife to swirl it through! Let your inner artist shine! Finally, sprinkle with chopped peanuts (we used ⅓ cup) and flaky sea salt to your heart's desire!

Place the bark into your freezer and freeze for about 1 hour until completely set. Once set, break the bark into smaller pieces.

Store the pieces in an airtight container in the freezer for a few months (if it lasts that long!). It will also keep in the refrigerator, but we prefer the texture from frozen. The bark will become soft at room temperature, so it is best eaten straight from the freezer. It’s also delicious served on vanilla ice cream!