Line a mini muffin tin with paper liners for easy removal later. Slice your banana into 1/2-inch thick rounds and set aside on a plate—you should have about 16 rounds. Measure out your peanut butter, jelly, and crushed peanuts into separate small bowls for quick assembly. Having everything prepped and within arm's reach will make the next steps move quickly.

Combine the dark chocolate chips and oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until completely smooth—typically 1-2 minutes total depending on your microwave. Once melted, stir in the 1/3 cup peanut butter and pinch of sea salt until fully incorporated. The oil helps the coating set properly, and the salt enhances the chocolate flavor without making it noticeably salty.

Spoon about 1 teaspoon of the chocolate mixture from Step 2 into each lined cup, creating a thin base. Place one banana round on top of each chocolate base, pressing it down gently so it adheres. Add another thin layer of chocolate mixture over the banana, covering it partially but leaving room for the peanut butter and jelly filling.

Dollop about 1 teaspoon of peanut butter (from the 15 tsp measured out) onto each banana bite. Follow with about 1 teaspoon of jelly. Using a toothpick, gently swirl the peanut butter and jelly together on top of the banana, creating a marbled effect. I like to use a gentle figure-eight motion rather than aggressive mixing—it keeps the layers distinct and looks more appealing.

Sprinkle a pinch of the crushed peanuts onto each bite while the filling is still tacky. Drizzle a small amount of the remaining chocolate mixture from Step 2 over the top of each bite, ensuring the peanuts stay in place. Work quickly so the chocolate doesn't set before you're done topping all the bites.

Transfer the muffin tin to the freezer and chill for 20-30 minutes until the chocolate is completely hardened and no longer tacky to the touch. For a firmer bite that holds its shape better, I like to freeze them for the full 30 minutes, especially if your kitchen is warm.

Once fully frozen and set, gently peel away the paper liners from each bite. Store the finished bites in an airtight container in the refrigerator or freezer—they'll keep for up to 2 weeks frozen. Serve directly from the freezer for the best texture, as they soften quickly at room temperature.