This simple snack has all the joy of a PB&J sandwich, but dressed up in glossy chocolate bark.
It’s easy, a little messy, and completely irresistible.
Notes:
You can swap the raspberries for other fruit – think sliced banana, pitted dates, or whatever’s in season. Just keep the pieces small so the bark holds together.
For a nut-free twist, try drizzling thick tahini instead of peanut butter. Its rich, slightly nutty flavour pairs beautifully with chocolate and fruit.
Things to know:
Go for dark chocolate with at least 70% cocoa – it keeps things nicely balanced and not too sweet.
In a hurry? You can also melt the chocolate in the microwave in short bursts, just give it a good stir between each one.
Keep your bark fresh by storing it in an airtight container in the freezer for up to a month. Just let it thaw a bit before digging in!
Line a medium baking tray with baking paper. Snuggle the raspberries together in rows of five to make a neat rectangle, hole-side down. The closer they are, the better the bark will hold together.
Pour about an inch of water into a saucepan and set it over low heat. Rest a metal or glass mixing bowl on top, making sure the base doesn’t touch the water. Break the chocolate straight into the bowl and let it melt slowly, giving it a gentle stir now and then.
While that’s happening, grab a spoon and drizzle peanut butter all over the raspberries. No need to be neat here – it doesn’t need to be perfect.
Once the chocolate is smooth and glossy, drizzle it generously over the raspberries and peanut butter, covering as much as you can.
Slide the tray into the freezer for about an hour, or until the chocolate is completely set. Break or slice into pieces. For best texture, let the bark thaw for about 15 minutes so the raspberries soften slightly before eating.
