Monday, April 2, 2012

chocolate banana pops


the goods:

4 to 5 firm-ripe banana, cut into 2-inch pieces
3 cups semisweet chocolate chips
sprinkles


Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.


In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.

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