Sheesh! It’s been HOT around here. I know, I know…it’s summer in Virginia. What did I think it would be like? Well, I knew it would be hot, but I wasn’t thinking it would be over 100°F. Not to mention that our lovely Virginia humidity has kicked it and had it feeling like it was 120°F!!! We’re talking serious record-breaking HEAT! Well, I’m sorry. That is totally out of line! No one signed up for this suffocating nonsensical weather! No one wants to feel like their walking into a blast furnace every time they open the front door. It’s too dang HOT! That’s why these frozen banana pops were just right for dessert! Chocolatey, peanut buttery, frozen nostalgia on a stick. Awesome! Very easy to prepare and guaranteed to make folks smile. These frozen yummies might even make you momentarily forget the state of the mercury outside. I must admit, it didn’t really work on me. But then again, I am somewhat permanently grumpy during the summer months in Virginia….
Chocolate Peanut Butter Covered Frozen Banana Pops
recipe from Back to her Roots
Yield: 8 frozen Banana treats
- 1 Bag chocolate chips – I used dark chocolate, but use whatever chip you prefer 🙂
- 1/4 heaping Cup of peanut butter
- 4 ripe bananas
- 8 Candy-making sticks or wooden skewers
- Whatever Toppings you prefer. I used mini chocolate chips, crushed graham crackers and multi-coloured cake sprinkles. Some other ideas-crushed up peanuts or the nut of your choosing, white chocolate chips, mini M&M’s or your favourite candy bar crushed up, coconut…get creative!
Peel the bananas. Cut a bit off of each end and then cut bananas in half.
Gently insert skewer in the bottom of each banana.
Place skewered bananas on cookie sheet and place in freezer for 30-45 minutes.
While bananas are chillin out, prepare the toppings of your choice.
Shortly before bananas are due to come out of the freezer, prepare the chocolate peanut butter coating. In a microwave safe bowl, place the bag of chocolate chips and the heaping 1/4 cup of peanut butter. Nuke the mixture for 1 1/2 minutes, stirring every 30 seconds until completely melted and thoroughly combined.
Remove bananas from freezer. Dip each banana half into chocolate peanut butter coating, using a spoon to aid in completely covering the banana with the coating. Gently shake off excess coating.
Before chocolate can completely harden, dip pop into your chosen topping, twirling and/or using a spoon to distribute topping equally over the length of the pop.
Place covered banana pops back on cookie sheet and put back in freezer for 1-2 hours.
Store in freezer in freezer-safe ziplock bags.