A delicious chocolate peanut crust is filled with peanut butter filling, topped with a banana and covered in chocolate. The perfect dessert, in one little bite!
This is one of the many recipes I fell in love with, when I was a Pampered Chef consultant. I first made these for a pot luck/team meeting and I've been making them again, every so often, when the kids want a sweet little treat. So simple to make and perfect for summer, since you don't have to turn on the oven!
The kids love the combination of peanut butter and banana. Add some chocolate and it's heaven in their books. I love that these are pretty enough to serve at any summer BBQ, or any special occasion really. Cute mini muffin liners really take these little gems to the next level. So if you're looking for a simple, delicious dessert that chocolate and peanut butter lovers will fight over, this is the one!
Chocolate-Covered Peanut Butter & Banana Tarts
adapted from The Pampered Chef
1 C dry roasted peanuts, divided
1/2 C honey roasted peanuts
1 C semi sweet chocolate chips, divided
1/2 C creamy peanut butter
1/4 C powdered sugar, plus 1 Tbs for shaping tarts
1 ripe banana (medium to large)
2 tsp coconut oil
Place mini cupcake liners into well of a 24 count mini cupcake pan. Set aside.
Coarsely chop the dry roasted and honey roasted peanuts in a food processor. Set 1/4 C of peanuts aside.
In a microwave safe bowl, melt 1/2 C chocolate chips, using 30 second intervals. Stir until smooth. Pour melted chocolate into the food processor with peanuts and process until thoroughly combined.
Using a small cookie scoop, scoop chocolate peanut mixture into each paper lined well of your mini muffin tin. Using a mini tart shaper dipped in 1 Tbs powdered sugar, make an indentation in each portion of chocolate peanuts.
In a small mixing bowl, beat together the peanut butter and 1/4 C powdered sugar, until smooth and creamy. Scoop mixture into a zip top bag, snip one corner and fill each chocolate peanut shell with equal amounts of peanut butter filling.
Evenly slice your banana into 24 round slices. Place one slice of banana over peanut butter filling of each tart.
In the same microwave safe bowl, melt the remaining 1/2 C chocolate chips, with the coconut oil, using 20 second intervals. Stir until smooth and spoon melted chocolate over each banana slice. Sprinkle with remaining 1/4 C chopped peanuts. Refrigerate for 10 minutes, to firm up the chocolate, remove tarts to a serving platter and enjoy.