Raspberries, banana, and chocolate. What’s not to love?
Check out this loaded raspberry-banana chocolate bark👇
Raspberry-Banana Chocolate Bark (makes a 9” by 11”)
DIETARY: Vegetarian
TOTAL TIME: 25 minutes
3 (2.8–3 oz) 50-70% cacao dark chocolate bars
3 (2.8–3 oz) raspberry chocolate bars
½ cup coconut granola, or your preferred granola of any flavor
16 raspberry yogurt-covered pretzels
⅓ cup dried banana chips
⅓ cup flaked coconut
⅓ cup chocolate chips
- Preheat the oven to 200° F. Line a 9 × 11-inch baking sheet with parchment paper. Arrange the chocolate bars in a single layer so they fit snugly together.
- Bake for 6–10 minutes, or until the chocolate is just melted but not runny.
- Remove the pan from the oven and immediately sprinkle the granola, banana chips, and flaked coconut over the melted chocolate. Arrange the yogurt-covered pretzels on top, then gently tap the pan a few times to help the toppings settle into the chocolate.
- Melt the chocolate chips in a double boiler over medium-low heat, stirring until smooth. Drizzle the melted chocolate over the bark.
- Refrigerate until completely firm, then break into pieces and store in an airtight container in the refrigerator.