Description
Enjoy a delightful treat with these Frozen Peanut Butter and Jelly Banana Bites, featuring ripe banana slices layered with creamy peanut butter and sweet jelly, all encased in a rich dark chocolate coating. Perfectly portioned mini bites that freeze beautifully for an easy, refreshing snack or dessert.
Ingredients
Scale
For the chocolate coating:
- 1.25 cups dark chocolate chips (60% cacao, e.g., Ghirardelli)
- 2 tsp coconut oil
- 1/3 cup peanut butter
- Pinch of sea salt
For the filling and topping:
- 1 banana, sliced into 1/2-inch thick rounds (about 16 rounds)
- 15 tsp creamy peanut butter (e.g., Jif)
- 16 tsp strawberry jelly
- 1/4 cup finely crushed peanuts
Instructions
- Prep the muffin tin and ingredients: Line a mini muffin tin with paper liners to ensure easy removal later. Slice the banana into 1/2-inch rounds and arrange them on a plate. Separate the peanut butter, jelly, and crushed peanuts into small bowls for quick and organized assembly.
- Melt the chocolate mixture: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring after each, until smooth and fully melted (about 1-2 minutes). Stir in 1/3 cup peanut butter and a pinch of sea salt until the mixture is silky and homogenous.
- Create the chocolate base and add banana: Spoon about 1 teaspoon of the chocolate mixture into each paper-lined muffin cup, spreading a thin base layer. Gently place one banana round on top of the chocolate, pressing lightly to ensure it adheres to the base.
- Add chocolate layer and fillings: Spoon another thin layer of the chocolate mixture partially over the banana slices, leaving space on top for the peanut butter and jelly. Dollop approximately 1 teaspoon of peanut butter onto each bite, followed by about 1 teaspoon of strawberry jelly. Using a toothpick, gently swirl the two to create a marbled effect without fully mixing them.
- Top with crushed peanuts and chocolate drizzle: Sprinkle a pinch of finely crushed peanuts over each bite while the chocolate is still tacky to help them stick. Quickly drizzle some remaining chocolate mixture atop to seal in the toppings and add extra chocolate goodness.
- Freeze until set: Place the muffin tin in the freezer for 20-30 minutes until the chocolate is completely hardened and firm to touch. Freezing for the full 30 minutes is ideal to maintain shape, especially in warmer kitchens.
- Serve and store: Once set, carefully peel away paper liners and transfer the bites to an airtight container. Store in the refrigerator or freezer for up to 2 weeks. Enjoy directly from the freezer for best texture as they soften quickly at room temperature.
Notes
- Use a peanut butter with a smooth, creamy texture for easier swirling and better consistency.
- Dark chocolate with 60% cacao strikes a good balance between sweetness and bitterness.
- For tighter bites, freeze for the full 30 minutes or longer if needed.
- Store leftovers in the freezer to maintain firmness and freshness.
- Freezing also helps the chocolate coating to harden quickly and stay crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (including freezing time)
- Category: Dessert
- Method: Freezing
- Cuisine: American
Keywords: Frozen banana bites, peanut butter and jelly bites, chocolate coated snacks, frozen dessert, healthy snack, frozen peanut butter banana bites
