Ingredients

The following ingredients have 4 Servings
  • 2 large ripe bananas
  • 1 cup chocolate candy melts ((see note))
  • finely chopped peanuts
  • rainbow sprinkles
  • maraschino cherries (, stems removed and patted dry)

Instruction

  • Slice bananas crosswise into even 1 & 1/2-inch thick rounds. Place pieces on a parchment-lined baking sheet and transfer to the freezer until firm, about 4 hours.
  • Place crushed peanuts in a shallow bowl and sprinkles in another shallow bowl.
  • Place the chocolate candy melts in a microwave-safe bowl and melt according to package directions until smooth and silky (but not hot.)
  • Using a fork, dip the banana pieces (one at a time) into the melted chocolate to cover (spooning some on top, if necessary, to cover); remove tapping on the side of the bowl to let any excess chocolate drip off.
  • Roll half of the chocolate coated banana pieces in the crushed peanuts, and roll the rest of the chocolate bananas in the sprinkles (only the sides should be coated, not the bottom or tops.)
  • Place back on the parchment-lined baking sheet upright and top with a maraschino cherry before the chocolate hardens.
  • Place in the freezer until chocolate is set, about 20 minutes.