Ingredients
- Medjool Dates, pitted: 1 pound (about 20-25 dates)
- Creamy Peanut Butter: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Flaky Sea Salt: To taste
Instructions
- Step 1: Line a small baking dish (around 8×8 inches) with parchment paper, leaving some overhang on the sides for easy removal.
- Step 2: In a food processor, combine the pitted Medjool dates, peanut butter, and vanilla extract. Process until a smooth, thick paste forms. You may need to stop and scrape down the sides of the bowl occasionally.
- Step 3: Press the date caramel mixture evenly into the prepared baking dish.
- Step 4: Sprinkle the top generously with flaky sea salt.
- Step 5: Refrigerate for at least 30 minutes to allow the caramels to firm up.
- Step 6: Use the parchment paper overhang to lift the caramels from the dish. Cut into squares and serve. Store in an airtight container in the refrigerator.
Notes
- Store these decadent date caramels in the fridge for up to a week, but good luck making them last that long!
- If your caramels get too firm straight from the fridge, let them sit at room temperature for a few minutes to soften slightly before serving.
- A sprinkle of chopped roasted peanuts adds a delightful crunch to complement the soft caramel.
- For easier processing, ensure your Medjool dates are soft and fresh; soaking them in warm water for 10 minutes can help if they're a bit dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American