Frozen Peanut Butter Banana Bites Recipes

FROZEN CHOCOLATE AND PEANUT BUTTER BANANA BITES

Steps:

• Cover a baking sheet with wax paper or parchment paper.
• Cut up each banana into 6-8 pieces.
• In a medium sized bowl, heat the peanut butter and chocolate chips in the microwave on high for about a minute, then stir until smooth.
• Dip the banana pieces in the chocolate/peanut butter mixture.
• Place dipped bananas on prepared baking sheet.
• After they have all been dipped, use the remaining chocolate mixture to spoon over the tops.
• Top with topping of your choice.
• Transfer to the freezer for about an hour until set up.
• Store bananas in an airtight container in the freezer for up to 1 week.

FROZEN PEANUT BUTTER BANANA BITES

Steps:

• Spread bananas with peanut butter.
• Roll in pretzels.
• Freeze 2 hours or until firm.

FROZEN BANANA BITES

Steps:

• Cover a baking sheet with waxed paper.
• Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight.
• Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Cover another baking sheet with waxed paper.
• Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.

FROZEN PEANUT-BUTTER AND BANANA BARS

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies until crumbs form. Add butter; pulse until mixture holds together when squeezed. Prepare crust as directed below. Bake until crust is firm and dry to the touch, 15 to 20 minutes. Cool to room temperature.
• Make the filling: In a clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides of bowl as needed.
• Peel bananas; halve lengthwise. Spread half the cream-cheese mixture over crust; top with a snug layer of bananas. Cover with remaining cream-cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze until firm, at least 6 hours.
• To remove, wipe outsides of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.
• Make the crust:Butter an 8-inch square baking pan. Line it with 2 crisscrossed rectangles of parchment paper.Press crust firmly into bottom and slightly up sides. Use the bottom of a measuring cup or small bowl to help pat crumbs in evenly.

FROZEN CHOCOLATE-DIPPED PEANUT BUTTER BANANA BITES

Steps:

• Melt chocolate in the top of a double boiler or in the microwave, then stir in peanut butter.
• Place peanuts in a wide, shallow dish. Roll 3 to 4 pieces of banana in the melted chocolate and peanut butter mixture, and stir to coat.
• Remove bananas using a fork and place in the dish containing peanuts. Roll chocolate-covered bananas in peanuts and coat as best as you can. Once well coated, place bananas on baking sheet lined with waxed paper.
• Repeat with remaining bananas, re-melting the chocolate mixture if needed. Once complete, place in freezer.
• Once frozen, store in a freezer bag or airtight container. Thaw for 8 to 10 minutes before eating, to ensure banana bites are frozen, but not rock hard.