No-bake, and perfect for a rich summer treat!
FOR THE PEANUT BUTTER LAYERS: Blend dates and peanut butter in a food processor until finely ground. Transfer to a bowl and mix in the oats, maple syrup, and milk one tbsp at a time (you may not need all three tbsp). It should resemble thick cookie dough.
Press half of the mixture into the bottom of a 9x5 loaf pan lined with parchment paper. Set aside.
FOR THE WHITE CHOCOLATE FUDGE: Melt all the ingredients in a bowl over a pot of simmering water.
Pour over the peanut butter layer and freeze for 45 minutes. Once firm, press the remaining peanut butter mixture on top and refrigerate for 30-45 minutes.
Lift the bars out, slice, and drizzle with more white chocolate and chopped peanuts if desired.