Add the cottage cheese and honey to a blender or food processor, then pulse and blend until the curds disappear. The mixture should look glossy and pudding-thick, with no visible white lumps.

Heat the peanut butter in a small microwave-safe, heatproof bowl using 10-second bursts, stirring after each burst, for about 20 seconds total. Stop when it flows easily from a spoon without becoming hot or bubbling.

Cover a baking sheet with parchment and spread the blended cottage cheese into an even layer. A roughly 1/4-inch thickness gives the slab enough body to break into substantial pieces.

Spoon alternating ribbons of raspberry jam and warm peanut butter across the width of the dairy layer. Leave some exposed cottage cheese between the ribbons so the separate colors remain distinct.

Draw a toothpick or the back of a fork lengthwise through the ribbons, then scatter the granola over the surface. The topping should offer slight resistance as you pull through it, leaving curved streaks rather than one blended color.

Place the sheet flat in the freezer for at least 2 hours, or leave it overnight, until the entire layer sets. The center should feel firm rather than soft beneath the toppings.

Lift the firm slab from the parchment and cut it into squares or break it into pieces. Well-frozen bark should separate cleanly instead of bending or smearing.