Line a small baking sheet with parchment paper. Split the dates in half and press them onto the prepared baking sheet in rows of 3, overlapping slightly to ensure they stick together. Continue until you have 4 total rows.

Place a piece of parchment on top of the dates and use a rolling pin to flatten the dates into an approximate 8 inch x 8 inch square. See photo in post for reference.

Use a spatula to spread a thin and even layer of peanut butter over the dates.

Sprinkle chopped peanuts over the peanut butter. Put in the freezer for 5-10 minutes until peanut butter is slightly hardened.

While the peanut butter is firming up, melt chocolate chips in a microwave safe bowl for 20-30 seconds and then stir with a spatula. Microwave again and stir, continuing at 20-30 second intervals until chocolate is completely melted and smooth. Be careful not to overheat the chocolate. If desired, you can stir in 1 tbsp of melted coconut oil into the chocolate. This will make the chocolate thinner and will spread easier. It is optional though. You can spread the melted chocolate without it, but making the chocolate thinner will make the finished surface look a little nicer.

Use an offset spatula to spread the melted chocolate over the bark evenly. If desired, you can make a wavy pattern with the melted chocolate.

If desired, sprinkle additional chopped peanuts on top. You can also add flaky sea salt on top as well. Place bark into the freezer until set. Use a sharp knife to cut the bark into pieces and store uneaten bark in the freezer. If you like your caramel more firm and chewy, you can eat the bark straight from the freezer. If you prefer a softer caramel layer, you can let the bark come to room temperature for a few minutes before eating. Store any uneaten bark in the freezer.