Memphis Banana Bites
- 1/4 cup creamy natural peanut butter
- 4 oz. semisweet chocolate, finely chopped
- 1 1/2 cups dried banana chips, about 72 chips
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 abd 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 tsp. 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.