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1
Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water.
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2
Heat the peanut butter and chocolate until just melted; stir until very smooth.
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3
Remove from the heat and cool until room temperature and the mixture has thickened.
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4
Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip.
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5
Snip 1 corner with scissors to create a piping bag.
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6
Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second.
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7
Continue making banana chip sandwiches until the chocolate is used.
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8
Let the chocolate set completely at room temperature.
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9
Mini sandwiches can be stored covered at room temperature or refrigerated.
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10
They won't last long, though!
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11
Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen.
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12
If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes.
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13
The residual heat from your hands will soften the chocolate until it is easy to pipe.
