Chocolate Date Bark with Peanut Butter

Instructions:

1. Line a 10x13 inch baking sheet with parchment paper. Place the chopped dates on the parchment and press them firmly with your palms or the bottom of a glass until they form a flat, even rectangle roughly 1/4 inch thick. Sprinkle the sea salt evenly across the surface.
2. Warm the peanut butter in the microwave for 20 seconds to make it fluid. Pour it directly over the pressed date layer and use an offset spatula to spread the peanut butter to the edges.
3. Combine dark chocolate chips and coconut oil in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring between each, until the mixture is glossy and melted. Pour the chocolate over the peanut butter layer and tilt the pan to coat everything evenly.
4. Place the tray in the freezer for at least 60 minutes. Once the chocolate has a firm crust, lift the parchment paper and break the bark into irregular shards or slice into 24 neat rectangles.