Description
Ingredients
Scale
- 2 cups pineberries, tops removed, sliced lengthwise into ¼” pieces
- 1 cup peanut butter
- 1 cup chocolate chips
- 1 teaspoon olive oil
- Flaky sea salt, for garnish
Instructions
- Arrange pineberries in a layer on a sheet of parchment paper, alternating between the tip and bottom of the berry so you have as little gapping as possible.
- In a heatproof bowl, microwave peanut butter in 20 second intervals, stirring in between, for about 60 seconds total, until peanut butter is runny, then spread over pineberries. Transfer to freezer for 5 minutes.
- Meanwhile, add chocolate chips and coconut oil to another heatproof bowl and microwave in 20 second intervals, stirring in between, for about 60 to 90 seconds, until chocolate is melted. Take bark out of the freezer and spread chocolate over the peanut butter.
- FInish with a sprinkle of flaky sea salt on top of the chocolate and let freeze for at least 2 hours or overnight. Cut into squares or break into pieces before serving.
Notes
Bark can be stored in an airtight container in the freezer for up to 3 months.