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–+ servings
peanut butter and jelly bark

Peanut Butter and Jelly Bark

Jillian Glenn
Spread a layer of mashed bananas on a parchment-lined tray, top with dollops of peanut butter and jelly, then freeze until firm for a delectable Peanut Butter and Belly Bark.
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Prep Time 5 minutes
Freeze Time 2 hours
Servings 8
Calories 237 kcal

Equipment

  • 10-14 inch baking tray
  • parchment paper
  • silicone spatula for spreading peanut butter and jelly
  • knife and cutting board to slice bananas

Ingredients
  

Peanut Butter and Jelly Bark Ingredients

  • 2-3 whole ripe bananas, sliced into ½ inch thick slices
  • 1 cup creamy peanut butter
  • ½ cup any jelly or jam add more to taste

Instructions
 

Peanut Butter and Jelly Bark Instructions

  • To make the peanut butter and jelly bark, begin by lining a baking sheet with parchment paper. Slice your bananas into ½ inch thick slices.
  • Place the bananas evenly on the lined baking tray and ensure the edges of the banana slices all touch each other. Spread the top of the bananas with creamy peanut butter and then carefully spread the jelly over the top.
  • Freeze the tray in the freezer for about 2 hours. Chop the peanut butter and jelly bark into about 8 piece and serve cold for a delicious, filling, and healthy snack.

Nutrition

Serving: 1pieceCalories: 237kcalCarbohydrates: 21gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 139mgPotassium: 297mgFiber: 3gSugar: 12gVitamin A: 19IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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