Chocolate Elvis
My husband likes chocolate-dipped frozen bananas, so I came up with a quick snack. It has chocolate chips, butterscotch chips, peanut butter, and bananas.
My husband likes chocolate-dipped frozen bananas, so I came up with a quick snack. It has chocolate chips, butterscotch chips, peanut butter, and bananas.
- Carbohydrate 68.4094958333333 g
- Cholesterol 3.36 mg
- Fat 17.6262625 g
- Fiber 4.4712499704361 g
- Protein 5.234175 g
- Saturated Fat 7.00169858333333 g
- Serving Size 1 1 Serving (140g)
- Sodium 202.455333333333 mg
- Sugar 63.9382458628972 g
- Trans Fat 0.917346333333334 g
- Calories 424 calories
Step-by-step
- Slice bananas diagonally into chips, place on a wax sheet of paper and place in freezer.
- Microwave chocolate chips, butterscotch chips and peanut butter for 1 minute, stir and microwave an additional 30 seconds at a time until all melted together. Stir after each 30 seconds. (Usually 2 minutes total will do it).
- Dip frozen banana chips into the chocolate mixture, sprinkle with nuts and place on a wax sheet and place in freezer to set. Put in air tight container to store in freezer.
- Makes a great snack. I used one banana and with the leftover chocolate throw Rice Krispies in to make cookies.
Most home cooks ruin chocolate coatings by overheating the dairy and sugar solids in a microwave until the mixture seizes into a grainy paste. Melt chocolate and butterscotch chips using short thirty-second intervals at medium power, stirring vigorously between bursts to distribute heat evenly. Stirring prevents local hot spots from scorching the cocoa butter. Peanut butter added directly to the melting chips introduces natural oils that help thin the viscosity, yielding a glossy coating that flows smoothly off a spoon. Slice bananas diagonally rather than in straight rounds to maximize surface area for dipping. Freeze those banana slices on wax paper for at least thirty minutes before coating; warm fruit releases moisture that prevents the chocolate shell from adhering properly. Dip the frozen banana pieces swiftly into the warm chocolate mixture, working in small batches so the fruit stays frozen solid. Transfer the coated bites back to wax paper and return them to the freezer immediately to set the fat crystals correctly. Store the finished snacks in an airtight container for up to two weeks. Leftover chocolate sauce can be repurposed by folding in puffed rice cereal at a one-to-two ratio by volume to form quick drop clusters.
