Banana Split Chocolate Bark Recipe
Prep Time:
1 hour, 5 minutes
Cook Time:
Servings:
1 pound
Ingredients
  • 1 (12 ounce) package semi-sweet chocolate chips
  • ½ cup roasted peanuts
  • 1 ounce freeze-dried strawberries
  • 2 (12 ounce) packages white chocolate chips
  • ¼ cup dried sweetened banana chips
  • ¼ cup dried sweetened cherries
  • ¼ cup dried pineapple, diced
Directions
  1. Line a 9x13-inch baking pan (or a baking sheet) with parchment paper. Set aside.
  2. Add the semi-sweet chocolate chips to a medium, microwave safe bowl. Heat in the microwave in 30 second increments, stirring between each interval, until the chocolate is melted (about 1 ½ minutes).
  3. Spread the melted semi-sweet chocolate evenly in the bottom of the prepared baking pan.
  4. Sprinkle the roasted peanuts evenly over the melted chocolate. Set aside.
  5. Add the freeze dried strawberries to the bowl of a food processor. Pulse until the strawberries become a powder, set aside.
  6. Add 12 ounces of white chocolate chips to a medium microwave safe bowl. Heat in the microwave in 15 second increments, stirring between each increment, until chocolate is melted.
  7. Stir the powdered strawberries into the bowl with the white chocolate and mix until well combined.
  8. Spread the chocolate strawberry mixture gently over the semi-sweet chocolate and peanut mixture in the baking pan. Put the baking pan in the fridge for about 5 minutes until it starts to set (but is not completely cool).
  9. Add the remaining 12 ounces of white chocolate to a microwave safe bowl and follow the previous steps to melt it.
  10. Spread the white chocolate evenly over the strawberry chocolate in the baking pan.
  11. Sprinkle the top of the white chocolate with the banana chips, dried cherries, and dried pineapple. Press loose pieces gently into the chocolate.
  12. Place the baking pan in the refrigerator until it sets completely, about 45 minutes.
  13. Once set, peel the bark away from the parchment paper and break it into smaller pieces.
  14. Serve immediately or store in an airtight container in the fridge for up to 3 weeks.