Memphis Banana Bites
- Level: Easy
- Yield: about 3 dozen mini sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 50
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 1
- Total: 55 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 5 min
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.