Directions

1. Place half the chocolate in a large ziplock bag and place in a deep bowl and fill with hot water. Let it sit until the chocolate is melted fully. Arrange the liners on a baking sheet. Snip the tip of one corner of the ziplock and carefully fill the bottoms of the 1 inch peanut butter cup liners. Fill each with a thin layer about 1/5 of the way up. Lightly drop each one several times to flatten the chocolate out. Whisk the peanut butter and sugar together until smooth. The mixture will be thick. Add a a teaspoon of peanut butter in the center of each cup. Place in the refrigerator for about 10 minutes until the chocolate is firm. Top each one with a banana slice. Melt the rest of the chocolate in a ziplock and bowl of hot water as you did before. Snip one corner of the ziplock and fill in the edge of the cups and fill in a thin layer of chocolate. Lightly drop each one several times until the chocolate has filled in the sides and is even on top. Place in the refrigerator for 15 minutes until firm.