Memphis Banana Bites

Total Time:
55 min
Prep:
10 min
Inactive:
40 min
Cook:
5 min

Yield:
about 3 dozen mini sandwiches
Level:
Easy

Ingredients
  • 1/4 cup creamy natural peanut butter
  • 4 ounces semisweet chocolate, finely chopped
  • 1 1/2 cups dried banana chips, about 72 chips
Directions
  • Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water. Heat the peanut butter and chocolate until just melted; stir until very smooth. Remove from the heat and cool until room temperature and the mixture has thickened.

  • Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip. Snip 1 corner with scissors to create a piping bag. Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second. Continue making banana chip sandwiches until the chocolate is used.

  • Let the chocolate set completely at room temperature. Mini sandwiches can be stored covered at room temperature or refrigerated. They won't last long, though!

  • Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen. If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes. The residual heat from your hands will soften the chocolate until it is easy to pipe.


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