If you’re looking for a snack that feels like a cheat meal but hits like a refreshing fruit bowl, you’ve found it. This Strawberry Banana Bark is the perfect “I want dessert but I also want to be a functional human” treat. It’s cold, crunchy, and has that classic peanut butter-chocolate-fruit trifecta that never misses.

Whether you’re prepping a healthy-ish snack for the kids or just need something to grab from the freezer after dinner, this recipe is a total game-changer.

Why We Love It

• No Bake: Keeps the kitchen cool.
• Customizable: Sprinkle some sea salt or crushed nuts on top before freezing for extra crunch.
• Storage: Keep it in a freezer-safe bag for up to two weeks (though it rarely lasts that long).

Ingredients

• 1 lb Strawberries 
• 2 Bananas 
• 10 oz melting chocolate
• ¼ cup creamy peanut butter
• 3 Tbsp Sea Salt, optional

Step-by-Step Directions

First, line a large baking sheet with parchment paper. This is non-negotiable unless you want to be chiseling chocolate off your pans for the next hour! Slice your strawberries and bananas, then arrange them in a “flower” pattern.

Next, place your chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring in between each round. Need a smoother flow? If your chocolate is looking a bit stiff, stir in a teaspoon of coconut oil to give it that glossy, pourable finish.

Then, pour that liquid gold (okay, chocolate) over your fruit “flowers” in the middle where everything touches. 

If you want, you can sprinkle sea salt on the chocolate. Then, add the creamy peanut butter. Drizzle it across the top (you may have to microwave it for 5-10 seconds). You can even use a toothpick to swirl them together if you’re feeling artistic.

Pop the tray into the freezer. Let it set for at least 20 minutes. Once it’s hard to the touch, break it into rustic chunks and dive in!

Frequently Asked Questions

How do I stop the peanut butter from being too thick to drizzle?

If your peanut butter is a bit stiff (especially if it’s the natural kind from the fridge), pop it in the microwave for 10–15 seconds. This thins it out into a “pourable” consistency that creates those beautiful swirls.

Can I use frozen fruit instead of fresh?

It’s best to stick with fresh fruit. Frozen strawberries and bananas release a lot of moisture as they sit, which can prevent the chocolate from sticking and make the bark a bit icy rather than crunchy.

My chocolate is “seizing” or turning chunky. What happened?

Chocolate’s worst enemy is water! Make sure your fruit is patted dry with a paper towel before arranging it on the tray. Also, be sure to use the 30-second microwave increments—overheating chocolate causes it to burn and lose its smooth texture.

How should I store the leftovers?

Because this uses fresh fruit, you must store the bark in an airtight container in the freezer. If left at room temperature, the fruit will soften and the bark will get messy. It’s best enjoyed straight from the cold!

Is there a nut-free alternative?

Absolutely. If you have an allergy or just aren’t a fan of peanut butter, you can swap it for Almond Butter, SunButter(sunflower seed butter), or even a drizzle of caramel sauce for an extra indulgent treat.

We love pretty much everything about this recipe! It takes less than five minutes of actual prep work, it’s an easy clean up, and it satisfies your sweet tooth with minimal guilt! 

More Great Strawberry Recipes

• Strawberry Dirty Soda
• Steak & Strawberry Salad
• Strawberry, Avocado and Spinach Salad Kabobs
• Deviled Strawberries
• Strawberry Caprese Salad
• Cheesecake Fruit Salad
• Strawberry Rhubarb Jam
• Blended Strawberry Overnight Oats
• Strawberry Banana Ice Cream

Looking for more inspiration? Check us out on Pinterest or Instagram, and join our community of Produce Moms!