Chocolate-Covered Peanut Butter & Banana Tarts
Serve up indulgence in a bite-size treat!
- 1 1/2 cups (375 mL) dry-roasted salted peanuts, divided
- 1 cup (250 mL) semi-sweet chocolate morsels, divided
- 1/2 cup (125 mL) creamy peanut butter
- 1/4 cup (50 mL) powdered sugar, plus additional for shaping tarts
- 1 medium ripe banana
- 2 tsp (10 mL) canola oil
Place mini-cupcake liners into wells of Deluxe Mini-Muffin Pan.
Coarsely chop peanuts in Manual Food Processor. Set aside ¼ cup (50 mL) of the peanuts.
Microwave ½ cup (125 mL) of the chocolate morsels in (1-cup/250-mL) Prep Bowl, uncovered, on HIGH 1 minute or until almost melted; stir until smooth.
Add melted chocolate to peanuts in processor; process until thoroughly combined. Scoop peanut mixture into liners using level Small Scoop. Press down using Mini-Tart Shaper to form indentations. (Dip Mini-Tart Shaper into powdered sugar to prevent sticking, if necessary.)
For filling, process peanut butter and powdered sugar in processor until smooth and creamy. Spoon into a small resealable plastic bag and trim the corner. Squeeze filling evenly into crusts.
Slice banana into quarters; cut into 24 slices using Egg Slicer Plus®.
Place remaining ½ cup (125 mL) chocolate morsels and oil in same prep bowl. Microwave, uncovered, on HIGH 45 seconds or until almost melted; stir until smooth.
Top filling with banana slices. Spoon chocolate over each banana slice; sprinkle with reserved peanuts. Refrigerate tarts 10 minutes. Remove tarts from pan and serve.
- 24 servings of 1 tart
Nutrients per serving:
Calories 130, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 10 g, Fiber 2 g, Protein 4 g
Ripe bananas work the best in this recipe. To speed the ripening process, place under-ripe bananas in a brown paper bag at room temperature away from heat or direct sun.