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Ingredients35 m servings 75 cals
Original recipe yields 24 servings
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and whisk in milk until combined.
- Distribute melted chocolate amongst mini muffin cups. Push 1 banana slice in each muffin cup and push to the bottom of the cup with the tip of a knife just until chocolate covers banana. Decorate with sprinkles.
- Refrigerate until chocolate is set, 15 to 30 minutes. Pop chocolate treats out by stabbing a knife into the side of the muffin cups.
Per Serving: 75 calories; 4.4 g fat; 10.5 g carbohydrates; 0.7 g protein; < 1 mg cholesterol; 3 mg sodium. Full nutrition
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