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Knock You Naked Bars

A no-bake dessert consisting of a buttery graham cracker crust, a creamy date filling with peanut butter, and a rich chocolate ganache, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Use high-quality graham crackers, or make your own.
  • 0.25 cups granulated sugar For that perfect touch of sweetness.
  • 6 tablespoons unsalted butter, melted Room temperature butter ensures an even mix.
For the filling
  • 1.5 cups pitted dates Soak them in warm water for 10 minutes if they are too dry.
  • 0.5 cups creamy peanut butter Choose natural peanut butter without added sugar.
  • 0.25 cups coconut oil, melted Rich in flavor and keeps the filling silky smooth.
  • 1 teaspoon vanilla extract Adds depth and enhances the overall flavor.
  • 0.5 cups shredded coconut Opt for unsweetened for a more refined taste.
For the ganache
  • 1 cup semisweet chocolate chips Use high-quality chocolate for the best ganache.
  • 2 tablespoons heavy cream This will help melt the chocolate for a luxurious finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8-inch square pan with parchment paper, allowing some overhang.
  3. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until evenly coated.
  4. Press the mixture firmly into the bottom of the prepared pan to create a solid crust.
  5. Bake the crust for 10 minutes, or until golden and fragrant. Let cool completely.
Making the Filling
  1. In a food processor, blend pitted dates, peanut butter, coconut oil, and vanilla extract until smooth.
  2. Transfer the mixture to a bowl and stir in shredded coconut until fully incorporated.
  3. Evenly distribute the date mixture over the cooled crust and press gently to eliminate air pockets.
  4. Chill in the refrigerator for about 30 minutes to set.
Making the Ganache
  1. In a microwave-safe bowl or double boiler, melt semisweet chocolate chips with heavy cream. Stir until smooth and glossy.
  2. Pour the chocolate ganache over the chilled bars, spreading it evenly.
  3. Refrigerate until set, about 1 hour.
Serving
  1. Lift the bars out of the pan using the parchment overhang, slice them into squares, and enjoy.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.