Potluck Frozen Chocolate Strawberry Banana Bark

Serves 8 · 15 min prep · 5 min cook

Ingredients

• 12 oz dark chocolate chips
• 1 tbsp coconut oil
• 2 medium, sliced ripe bananas
• 1 cup sliced fresh strawberries
• 1/3 cup chopped roasted almonds
• 1/2 tsp flaky sea salt

Instructions

1. 1Line a large rimmed baking sheet with parchment paper so the bark will release cleanly after freezing.
2. 2Combine the dark chocolate chips and coconut oil in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until fully melted and glossy.
3. 3Pour the melted chocolate onto the prepared sheet and spread it into a thin, even rectangle about 1/8-inch thick using an offset spatula.
4. 4While the chocolate is still wet, arrange banana slices and strawberry slices across the surface in a single overlapping layer.
5. 5Sprinkle the chopped roasted almonds evenly over the fruit so every shard will have crunch.
6. 6Finish with a light shower of flaky sea salt, pressing gently so the toppings adhere to the chocolate.
7. 7Transfer the sheet to the freezer and chill 45–60 minutes until the chocolate is completely set and snaps cleanly.
8. 8Break the bark into irregular shards with your hands or a knife, aiming for potluck-friendly pieces.
9. 9Arrange the shards on a chilled platter or pack them in a single layer in a freezer-safe container with parchment between layers.
10. 10Serve straight from the freezer at the Labor Day potluck so the fruit stays frosty and the chocolate stays snappy; leftovers keep well for several days.