Preheat oven to 350°F.

Add all ingredients to a food processor except for the water and mix until it is a fine crumble. Drizzle in water 1 tbsp at a time until mixture clumps together.

Pour mixture onto a parchment lined baking tray and press into a rectangle with hands. Finish by covering with another piece of parchment and rolling flat with a rolling pin until rectangle is roughly 10 inches x 8 inches.

Cut rectangle in half lengthwise(horizontally) and then cut those two sections vertically into ½ inch strips, gently spreading them apart from each other so they will bake evenly.

Bake for 15 minutes and then let cool.

Sprinkle a few chocolate chips into the bottom of each cell in the silicone chocolate bar mold and place the mold on a baking tray. Place in oven for 5 minutes to melt the chocolate chips. Remove from the oven and gently spread the melted chips evenly on the bottom of each silicone mold cell. Place tray in the freezer to solidify the chocolate.

Add all ingredients to a food processor and blend until it is a paste. Scoop the paste into a piping bag with a large tip opening.

Place remaining chocolate chips into a heatproof glass container. Place container in a saucepan filled halfway with water. Heat on stove stirring chips occasionally until they are completely melted.

Place a cookie piece into each silicone mold cell on top of the chilled chocolate layer. Pipe the date paste on top of the cookie. Press a few peanuts into the date paste. Gently pour melted chocolate over the surface so that it runs down the sides of each mound covering the peanuts and date mixture.

Chill in fridge until firm

Pop bars out of the silicone mold and store in an airtight container in the fridge.