Directions

1. Preheat the oven to 400°F (200°C). Wrap the tortillas in a damp paper towel and microwave for 5-10 seconds to soften. Cut each tortilla in half and spray both sides with oil using the Kitchen Spritzer.
2. Place the Cupcake Pan upside down on a sheet pan. Fold the left corner of a tortilla half in toward the rounded bottom, then fold the right corner in toward the rounded bottom, overlapping the left corner to form a cone resembling a party hat. Place the cone, point side down, into a hole of the cupcake carrier. Repeat with the remaining tortillas. Bake for 10-12 minutes or until crispy. Remove the cones from the oven, and allow to cool completely in the pan.
3. Meanwhile, place the chocolate chips in a small bowl and microwave for 1-2 minutes, stirring every 30 seconds. Dip the open ends of the cones into the melted chocolate and then roll in the chopped peanuts. Place them back in the Cupcake Carrier Pan and let rest until the chocolate hardens, 10-15 minutes.
4. Combine the peanut butter and whipped topping in a large bowl and transfer to a large resealable plastic bag. Cut the corner of the bag and squeeze the filling, evenly, into each cone. Top each cone with a few slices of banana and serve.