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Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.

Arrange a single layer of graham crackers on the bottom of the prepared baking dish, breaking them as needed to fit snugly and cover the entire base.

Drizzle the melted chocolate generously over the graham cracker base. Use an offset spatula or the back of a spoon to spread the chocolate evenly, ensuring it coats the crackers completely.

Arrange approximately half of the sliced fresh strawberries around the perimeter of the chocolate layer, creating a border.

Evenly spread the thawed whipped topping over the chocolate and strawberry layer, ensuring a thick and consistent layer.

Drizzle the slightly warmed creamy peanut butter over the whipped topping. Use a knife or skewer to create artistic swirls in the peanut butter.

Place the remaining sliced strawberries on top of the peanut butter swirl.

Top the dessert with a final layer of graham crackers, breaking them as needed to cover the strawberries and whipped topping.

Place the baking dish in the freezer and freeze for at least 3 hours, or until completely solid.

Once frozen, use the parchment paper overhang to lift the block out of the dish. Place it on a cutting board and cut into individual bars. Serve immediately as a cold, refreshing treat.


Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.

Arrange a single layer of graham crackers on the bottom of the prepared baking dish, breaking them as needed to fit snugly and cover the entire base.

Drizzle the melted chocolate generously over the graham cracker base. Use an offset spatula or the back of a spoon to spread the chocolate evenly, ensuring it coats the crackers completely.

Arrange approximately half of the sliced fresh strawberries around the perimeter of the chocolate layer, creating a border.

Evenly spread the thawed whipped topping over the chocolate and strawberry layer, ensuring a thick and consistent layer.

Drizzle the slightly warmed creamy peanut butter over the whipped topping. Use a knife or skewer to create artistic swirls in the peanut butter.

Place the remaining sliced strawberries on top of the peanut butter swirl.

Top the dessert with a final layer of graham crackers, breaking them as needed to cover the strawberries and whipped topping.

Place the baking dish in the freezer and freeze for at least 3 hours, or until completely solid.

Once frozen, use the parchment paper overhang to lift the block out of the dish. Place it on a cutting board and cut into individual bars. Serve immediately as a cold, refreshing treat.
