Chocolate-Dipped Banana Pops

1. 1

   Line cookie sheet with waxed paper.

2. 2

   Insert an ice cream-bar stick, about 1 inch deep, in one end of each banana piece; place on prepared cookie sheet.

3. 3

   In heavy, small saucepan, heat chocolate chips with oil over low heat until chocolate melts and becomes smooth, stirring occasionally.

4. 4

   Place each topping on separate sheet of waxed paper.

5. 5

   Holding 1 banana pop over saucepan, spoon some chocolate mixture over pop to coat, allowing chocolate to drip back into pan.

6. 6

   Roll chocolate-coated banana in choice of topping.

7. 7

   Return pop to cookie sheet.

8. 8

   Repeat with remaining bananas, chocolate, and toppings.

9. 9

   Freeze at least 1 hour.

10. 10

    To serve, remove pops from freezer and let stand at room temperature 5 minutes to soften slightly.

11. 11

    If not serving pops the same day, place frozen pops in freezer-weight self-sealing plastic bag and freeze up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.