Chocolate Coated Caramel or Peanut Butter Banana "Pops" - WRIC Richmond News and Weather -

Chocolate Coated Caramel or Peanut Butter Banana "Pops"

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  • Jan's Recipes

  • Wednesday, June 12 2013 11:17 PM EDT2013-06-13 03:17:13 GMT
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2

  • Wednesday, June 12 2013 11:14 PM EDT2013-06-13 03:14:08 GMT
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground

  • Wednesday, June 12 2013 11:11 PM EDT2013-06-13 03:11:50 GMT
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
    •   

CHOCOLATE COATED CARAMEL OR PEANUT BUTTER BANANA "POPS"
6 banana "pops"

Kids of all ages will love these "pops".

 

  • 3 firm on-the-turn-ripe large bananas, peeled and each cut in half horizontally
  • 6 wooden sticks (each about 3 to 4 inches long x ¼ inch wide)
  • Homemade or commercial caramel or butterscotch sauce or creamy or crunch-style peanut butter or reduced-fat peanut butter as needed
  • 8 to 12 ounces coating or dipping chocolate

 

Insert a wooden stick into the cut side of each banana half.  Lightly coat each banana half with caramel or butterscotch sauce or peanut butter.   

Melt chocolate according to container directions.  Holding the wooden stick in each banana, dip each coated banana half in melted chocolate, coating well.  Place each chocolate-coated banana, stick down, in a glass.  Allow chocolate coating to become firm before serving. Chocolate-coated bananas may be kept at room temperature for up to 24 hours. 

Variation: After dipping bananas in chocolate, roll each in finely chopped nuts of choice.