Chocolate Banana Bark Sheet Freeze

Serves 6 · 15 min prep · 5 min cook

Ingredients

• 12 oz dark chocolate chips or chopped bars
• 1 tbsp coconut oil
• 2 medium ripe bananas
• 1/3 cup peanut butter
• 2 tbsp honey or maple syrup
• 1 tsp flaky sea salt
• 1/3 cup chopped roasted peanuts
• 2 tbsp mini chocolate chips
• 1/4 cup freeze-dried banana slices optional

Instructions

1. 1Line a rimmed half-sheet pan with parchment paper and set aside.
2. 2Melt the dark chocolate with the coconut oil in a heatproof bowl set over barely simmering water, stirring until smooth and glossy; remove from heat.
3. 3Pour two-thirds of the melted chocolate onto the parchment and spread into a thin, even rectangle roughly 10 by 14 inches.
4. 4Peel the bananas and slice them into thin coins; arrange the slices in a single layer over the chocolate, pressing gently so they stick.
5. 5Warm the peanut butter with the honey just until pourable, then drizzle in ribbons across the banana layer.
6. 6Pour the remaining melted chocolate over the top and spread lightly to cover most of the bananas and peanut butter.
7. 7Immediately sprinkle flaky sea salt, chopped peanuts, mini chips, and freeze-dried banana if using so they adhere before the chocolate sets.
8. 8Transfer the sheet pan to the freezer and freeze uncovered at least 1 hour until the bark is completely firm and snappy.
9. 9Lift the parchment out and break the bark into irregular shards with your hands or a knife.
10. 10Serve straight from the freezer for the best snap; the bananas stay creamy-cold inside.
11. 11Store leftover shards in an airtight container in the freezer up to two weeks.
12. 12Let pieces sit 1 minute at room temperature before biting if they are rock-hard.