DIY Dark Chocolate Peanut butter Banana Bites

Yield: appx 20

ingredients:

2 large bananas, sliced 1/2 inch thick rounds
1/4 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon heavy cream
4 oz 62% cocoa chocolate, chopped
Fleur de Sel (fancy, flaky, French sea salt), to taste

directions:

Line multiple cookie sheets with wax paper. Place banana slices in rows. Set aside.

Whisk together powdered sugar, peanut butter, and heavy cream until smooth. Transfer to a ziplock baggie and cut off the tip. Pipe on to the top of the banana slices. Set aside.

In a double boiler (or glass bowl) over simmering water, melt 2 oz of the chopped chocolate. Stir with a spatula until completely melted. Once melted, continue cooking until the chocolate reaches a temperature of 115°F.

Immediately remove double boiler from the heat. Begin slowly adding in the remaining 2 oz chopped chocolate, stirring constantly. Continue stirring until chocolate cools down to 90°F.

Using a spoon and toothpicks (or whatever works for you) coat the peanut butter topped bananas with the tempered chocolate and return to the wax paper. Lightly sprinkle the tops with some Fleur de Sel. Continue until all the bananas have been coated.

Then transfer the cookie sheets to the fridge and let harden for 2 hours. At this point you have a few options:

1. Eat Immediately: This one is pretty self explanatory! ;)

2. Eat Gradually: If you are going to eat them throughout the week, transfer to an airtight container (or a ziplock baggie) and grab them whenever you need a sweet treat. If you are storing them longer than 7 days, freeze them instead.

3. Freeze: Transfer to an airtight container (or a ziplock baggie) and freeze for up to 3 months. Eat directly from the freezer if that's your thing, or let cool on the counter for 15 minutes before eating!

Nutrition Info:
Per 1 Banana Bite: Calories 49. Fat 3.2. Carb 6.4. Protein 1. Fiber 0.5.
http://www.thenovicechefblog.com/2012/03/dark-chocolate-peanut-butter-banana-bites/