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1
Cut the top half off of the muffin cups so that they are shallower.
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2
Reserve 1/4 cup of the chopped chocolate.
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3
Pour the rest into a glass bowl and melt in the microwave at 50 percent power for 1 minute.
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4
Stir gently, and let sit for a minute or so.
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5
If the chocolate needs more melting, microwave again at half power for 30 seconds.
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6
Stir gently.
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7
Continue the process, stirring gently as you go.
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8
But be very careful not to overcook the chocolate.
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9
Temper the melted chocolate by stirring in the reserved 1/4 cup of chopped chocolate as it cools.
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10
This will 're-emulsify' the chocolate and enable it to harden at room temperature.
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11
Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup.
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12
Draw the chocolate up the edges of the cup with the back of the spoon (or you can paint the chocolate on with a small paintbrush).
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13
Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin.
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14
Repeat with the remaining muffin cups and then put the whole muffin tin in the refrigerator so that the chocolate hardens.
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15
Combine the peanut butter, powdered sugar, and salt in a mixer.
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16
Pour the mixture into a resealable plastic bag and seal.
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17
When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave on full power for 1 minute.
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18
This will soften up the peanut butter so that it easily flows into the cups.
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19
Cut a corner off the edge of the plastic bag.
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20
You can use this to pipe the peanut butter into each of the chocolate-coated cups.
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21
Put a banana chip on top of each cup.
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22
Put the candy in the refrigerator to harden the peanut butter.
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23
This should take 15 to 20 minutes.
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24
Serve.
