Butterfinger Date Bark

Place your dates on a parchment-lined baking sheet. Using the back of a measuring cup or bowl, press them flat so that they are flush against the paper and stick together, forming one big date sheet. Eyeball the toppings but ensure you’re nicely filling each date with peanut butter, spreading it over the entire surface area of the dates. Add your crushed cornflakes and roasted peanuts. Melt the chocolate with coconut oil in the microwave in 15-second intervals (stirring between each) or use a double boiler. Let chocolate cool slightly, then pour over the date bark. Add flaky sea salt and place in the fridge to set for 1-2 hours. Break into pieces and enjoy!