Line a small baking sheet or plate with parchment paper. Gently flatten fresh raspberries directly onto the paper to create a “jam” layer. Don’t worry if they get a little messy — this is PB&J, after all.

In a microwave-safe bowl, melt the white chocolate chips in 30-second increments, stirring until smooth. Add in the peanut butter and stir again until the mixture is velvety and pourable.

Drizzle the peanut butter-white chocolate over the raspberries and gently spread into an even layer.

Sprinkle crushed peanuts over the top for a salty bite and extra crunch (totally optional but highly recommended!).

Transfer to the freezer and let set for 1–2 hours, or until firm. Once frozen, break into bark-style pieces and store in an airtight container in the freezer.