These White Chocolate Mummy Dates are scary delicious! Made with only three ingredients, they are stuffed with creamy peanut butter and dipped in white chocolate. There is no doubt that these dates will make the perfect Halloween or fall festival treat.
If you love this fall recipe, be sure to check out my Homemade Chocolate Peanut Clusters, Pumpkin Patch Cheese Pie as well as these yummy Pumpkin Chocolate Chip Muffins.
Spooky Season
I’ve been so excited about the Halloween season this year. I really wanted to make fun recipes and snacks to have around the house if we decided to entertain or even attend Halloween festivities. But either way, it’s something super fun that adults and kids can enjoy.
So when I was brainstorming ideas on what to make, I knew I wanted a fun treat made with nature’s candy, but also a treat everyone would love. Do you want to know what I have been gravitating toward lately? DATES! I don’t eat dates often, with the exception of smoothies, but I’ve heard great things about them when eaten solo-dolo. That’s when I decided to make a chocolate-covered date of some sort.
A Date with a Mummy – White Chocolate Mummy Dates
I decided to make Mummy Dates because 1) they’re super cute, 2) absolutely delicious, and 3) this recipe is incredibly easy to make. They give me Snickers vibes but are made with nature’s candy. The date and its texture remind you of smooth caramel, then add the creamy peanut butter, and dip them in the white chocolate wrap. SWOON! HB actually thought they were fun-size Snickers! They are insanely good!
I cannot wait to make these Chocolate Dates again in a different version so you should definitely be on the lookout for those soon. But listen — the kids will love them too! No doubt in my mind. Of course, check for peanut butter or any other allergies, but don’t tell them they’re dates and see their reaction. I know the adults will love them and they’re super fun to make. I still can’t believe they are made from nature’s candy!
Ingredients for White Chocolate Mummy Dates
- Baking White Chocolate Chips OR White Chocolate Almond Bark
- Creamy Peanut butter
- Pitted Medjool Dates
- Spooky Eyes
- Canola Oil (if using baking chocolate)
All you will need is three ingredients. That’s it. Now, of course, if you want your mummies to have spooky eyes, you will definitely need to add the edible eyes to give them a SPOOKALICIOUS look for Halloween. But if you don’t add them, trust me they’ll still be just as delicious!
Ingredients:
- Baking White Chocolate Chips or Vanilla Almond Bark
- Creamy Peanut Butter
- Pitted Medjool Dates
- Spooky Eyes (For Decoration)
Storage
These chocolate-covered dates can be stored in the refrigerator in an airtight container for up to a week. They also may be stored in a freezer-safe bag for up to 2-3 months.
Other recipes to enjoy!
Pumpkin Chocolate Chip Muffins
White Chocolate Peanut Butter Cookies
I hope you enjoy THIS FUN recipe as much as we did! If you make them for Halloween or a Fall Festival to celebrate. If you make these dates, tag me (@myprettybrowneats) on social media. You can find me on Instagram, Facebook, Pinterest, and TikTok as well as using the #myprettybrowneats hashtag on IG and TikTok.
White Chocolate Mummy Dates Stuffed with Peanut Butter
Equipment
- Parchment Paper or Wax Paper
- Sheet Pan
Ingredients
- 22 ounces Baking White Chocolate Chips or 24 ounce block of Vanilla Almond Bark
- 1/2 cup Creamy Peanut Butter
- 20 Pitted Medjool Dates
- 40 Spooky Eyes For Decoration
- 1/2 teaspoon Canola oil *if using baking white chocolate
Instructions
- Cut a slit in pitted dates using a sharp knife.
- Using a butter knife, scoop enough peanut butter to stuff each individual date without overstuffing (about 1/2 teaspoon), then place them on a parchment-lined sheet pan.
- Melt white chocolate chips in a microwave-safe bowl for 15 to 30 second increments, stirring, until melted.TIP: add a small amount of vegetable or canola oil to get a smooth consticency for drizzling and dipping dates.
- Once white chocolate is melted and smooth after stirring, quickly dip each peanut butter stuffed date into melted white chocolate to cover evenly.
- Gently transfer each white chocolate covered date to parchment-lined baking sheet, then place the sheet pan in the freezer for 5-7 minutes.
- After they are set, reheat white chocolate, if needed, then add 1/4 cup of melted white chocolate to piping bag or ziploc bag (with a small slit). Caution: chocolate will be hot, please be careful.
- Drizzle mummy lines on each Mummy Date.
- After dates have set about 15 to 30 seconds, add spooky mummy eyes.
- Next, place Mummy Dates in the freezer for an additional 20 to 30 minutes.
- Serve and enjoy!
Notes
- Use two 11-ounce bags of white baking chocolate if you can’t find the 22-ounce bag. I typically use Ghiradelli.
- Instead of white chocolate, you can use 24 ounces of Vanilla Almond Bark (one block). You can find Almond Bark at your local grocery store, including Aldi or Trader Joe’s.
- Add a few drops of canola oil to white chocolate when stirring to ensure that it has a smooth consistency.
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