Line a baking sheet with a Silphat baking liner or parchment paper

Cut the Medgool dates down the center, not all the way through but enough to remove the pit and to lay them flat. Place the pitted dates side by side on the tray into a rectangle shape.

Use the bottom of a cup or a rolling pin to press the dates down into an even layer, use a piece of parchment paper or another sulphate liner to keep the dates from sticking to the cup.

Drizzle or spread the peanut butter over the top of the flattened dates. Use an offset spatula to evenly spread and smooth the creamy peanut butter over the dates.

Place the chocolate in a microwave-safe bowl and heat at 30-second intervals on 50% power. Stir well after each 30 seconds. When the chocolate is 90% melted remove and stir until creamy and smooth. You could also melt the chocolate in a double boiler.

Pour the melted chocolate over the top of the peanut butter layer and spread in an even layer with a knife, spatula or the back of a spoon.

Sprinkle the chopped peanuts over the top of the chocolate and then add a pinch of flaky sea salt.

Place in the refrigerator for 20-30 minutes or until firm.

Remove from the refrigerator and cut or bread into pieces.