The Art Institute of Charlotte Senior Chef Daniel Johnson
TROPICAL FOODS INGREDIENT
Dip & Devour Peanut Butter Melts
SERVINGS: 9-12 pieces
6 oz. Dip & Devour Peanut Butter Melts
8 oz. Praline Pecans
3 baby bananas
6 oz. milk chocolate chips
2 tbsp. butter
Peel the bananas, skewer them, and set them to the side. Chop the Praline Pecans to a fine consistency and set aside. Over a double boiler, melt the Dip & Devour Peanut Butter Melts until melted completely. Dip bananas in the melted peanut butter and coat completely. Place on a half sheet pan with parchment paper and chill. Over double boiler, melt the chocolate and butter, constantly stirring. When the peanut butter on the bananas is cooled and hardened, dip the banana in the chocolate and instantly coat with the chopped pecans. Put back on sheet pan. Chill, then serve.
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