Banana Split Chocolate Bark Recipe

This multi-layered candy bark recipe by Jessica Morone is inspired by all these flavors and colors. She exclaims, "There are so many different flavors here," "They all go well together.

– 1 (12 ounce) package semi-sweet chocolate chip – ½ cup roasted peanut – 1 ounce freeze-dried strawberrie – 2 (12 ounce) packages white chocolate chip – ¼ cup dried sweetened banana chip – ¼ cup dried sweetened cherrie – ¼ cup dried pineapple, diced



Prepare a 9x13-inch baking pan with parchment. Set aside. Place semi-sweet chocolate chips in a medium microwave-safe bowl. 

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Stir chocolate between 30-second microwave bursts until melted. Melt semi-sweet chocolate and evenly distribute it in the baking pan.

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Evenly distribute roasted peanuts over melted chocolate. Set aside. Put freeze-dried strawberries in a food processor.

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Put 12 ounces of white chocolate chips in a medium microwave-safe bowl. To melt chocolate, microwave in 15-second increments, stirring between increments. 

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Carefully spread the chocolate strawberry mixture over the semi-sweet chocolate and peanut mixture in the baking pan. 

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For 5 minutes, refrigerate the baking pan to set. Take the remaining 12 ounces of white chocolate to a microwave-safe bowl and melt it as before.

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Put banana chips, cherries, and pineapple on top of the white chocolate. Press loose pieces into chocolate gently. 

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Pull the bark off the parchment paper and break it up after setting. Serve right away or refrigerate for 3 weeks in an airtight container.

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