Is there a better combination than peanuts and chocolate? Um, YES!! You add BANANA CHIPS to all of that and get a scrumptious peanut butter and banana chocolate bark!
This recipe is a quick and simple to whip up, but you’ll be so glad you did. With each bite, the creamy chocolate will melt in your mouth leaving a delicious nutty flavour, and the sweet crunch of banana chips will have your loins tingling. OK, so maybe I like this too much!? 🤣🤣🤣
Chocolate bark is a fantastic treat to gift to your loved ones, as it looks every bit as good as it tastes. Everyone will think you went to all this effort to make them a delicious treat, but you’ll know the most tricky part was trying to stop yourself from eating it all!
Or just keep it all for yourself and Netflix and chill with it. I know what I’d do…
Peanut Butter & Banana Chocolate Bark
Is there a better combination than peanuts and chocolate? Um, YES!! You add BANANA CHIPS to all of that and get a scrumptious peanut butter and banana chocolate bark! It's a fantastic treat to gift to your loved ones, as it looks every bit as good as it tastes.
Line a 20 x 30 cm (7⁹⁄₁₀ x 11⅘") baking dish with baking paper.
- Lightly crush the banana chips using a mortar and pestle until they're only just broken. Be careful not to break them down too much, as the larger pieces will add texture and crunchiness. Place the chips aside.
Roughly chop the dark chocolate and then melt it over a double boiler or microwave until just melted.
In a separate bowl, add the peanut butter and milk chocolate chips. Heat over a double boiler or microwave, stirring to combine until all melted.
Pour the dark chocolate into the baking dish and spread it out evenly using a spoon. Using the spoon, drizzle swirls of the peanut butter chocolate mixture over the top of the dark chocolate. Run the tip of a skewer across the chocolate horizontally from one end of the baking dish to the other to make interesting patterns. Repeat vertically.
Sprinkle banana chips, extra milk chocolate buttons, and cacao nibs on top. Refrigerate for a minimum of 30 minutes to set before cutting into smaller pieces with a large sharp knife.
- You need to use a good quality chocolate if you want this to taste gourmet. I use Lindt for the dark chocolate and Sweet William for the vegan milk chocolate.
- If you don't have a mortar and pestle, place the banana chips into a zip-lock bag and lightly crush with a rolling pin.
- You can make this recipe ahead of time. Store the chocolate in an airtight container in the refrigerator for up to two weeks (but I'm pretty sure you'll eat it all before then...!)
Please read the Silvobeat nutritional facts disclaimer.