1/4 c. creamy peanut butter
4 ounces semisweet chocolate, chopped
1 1/2 c. dried banana chips
Put peanut butter and chocolate in a heatproof bowl and set over a pan of barely simmering water, being sure the bowl does not touch the water. Heat until just melted; stir until very smooth. Allow to cool to room temperature; it will thicken.
Transfer the chocolate mixture to a quart-sized resealable plastic bag and snip one 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 chip. OR, I’m sure you could just scoop out a little chocolate with a knife and place it on a banana chip. 🙂
Continue making banana bites until chocolate is used.
Let the chocolate set completely at room temperature. Can be stored, covered, at room temperature or refrigerated.