Prep: Line a rimmed baking sheet with parchment paper or silicone baking mat.Arrange the bananas slices in a rectangle. Two bananas should give you about 35 slices to make a 5×7 banana rectangle.

Blend: In a high-speed blender or food processor, combine cottage cheese, two tablespoons of peanut butter, honey and vanilla. Start conservatively with the honey and adjust per your desired level of sweetness (I used the full three tablespoons). Blend until super smooth and creamy.

Assemble: Pour mixture over the banana slices and use a spatula to spread it in a rectangular shape. It should be an even layer that covers the bananas. Drizzle another tablespoon of peanut butter over the bark. Place the chocolate chunks in a small microwave safe bowl and melt, stirring at 30-second intervals, for 60-90 seconds until chocolate is smooth and melted. Pour on the chocolate in a zigzag pattern.

If you’re feeling fancy, use a toothpick to make a fun pattern. Drag the toothpick in lines one direction and then in between those lines, draw lines in the opposite direction.

Top it off: Sprinkle on granola, crushed peanuts and a tiny pinch of flaky sea salt. Be careful with the salt, cottage cheese is naturally salty so don’t overdo it!

Freeze: Place bark in the freezer for two hours (or until completely frozen). Break the bark up with your hands or use a knife to cut into uniform chunks. Store in a gallon Ziploc bag or freezer-safe airtight container for up to three months.

A tip on serving: this is pretty hard straight from the freezer. I like to let mine sit at room temperature for 5-10 minutes until it’s softened a bit. It’s still cold, creamy and frozen but more the texture of ice cream versus a hard bark. It is SO good.