Frozen chocolate-dipped bananas



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Frozen chocolate-dipped bananas on a stick are like summer fondue in popsicle form. You can also experiment with strawberries and marshmallows and make chocolate-dipped kabobs. Freezing the fruit first makes the chocolate harden almost immediately when it’s dipped.

Frozen Chocolate-dipped Bananas

4 bananas, cut in half crosswise
1 cup (250 ml) chocolate chips
1 tsp (5 ml) butter
1/3 cup (85 ml) salted peanuts or
toasted almonds, coarsely chopped

Insert popsicle sticks or wooden coffee stirrers into the cut ends of peeled bananas. Lay them on a parchment lined baking sheet. Then place in the freezer until firm.

In a small bowl or saucepan, melt the chocolate chips with the butter in the microwave (in 20- second increments, stirring after each) or over medium-low heat on the stovetop. Stir until smooth.

Holding each banana by the stick, dip in the chocolate to coat, scraping any excess off with a spoon or on the side of the bowl. (The chocolate will set quickly, so it’s easy to scrape off any excess.) Place on a piece of parchment or waxed paper and sprinkle with nuts before the chocolate sets completely.

Return to the freezer until ready to serve. Makes 8 chocolate-dipped bananas.

Where to Get Your Sticks

Depending on the type of food you’re preparing, there are plenty of options – wooden popsicle sticks, coffee stirrers, dowels or paper lollipop sticks are all available at craft stores. Bamboo skewers are available in most grocery stores or Asian markets. For larger items, like corn on the cob, pointy-ended wooden chopsticks could work, too. Metal skewers can become too hot to hold while eating, so they’re not ideal.

 

Originally published in ParentsCanada magazine, June/July 2014.

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