8 medium firm bananas
8 wooden popsicle or ice cream sticks
1/4 cup corn oil margarine
1/2 cup light corn syrup (such as Karo Light Corn Syrup)
1 package (12 ounces) semi-sweet chocolate pieces
Chopped nuts or colored sprinkles (optional)
Peel bananas. Insert wooden stick in end of each piece of banana; freeze on a cookie sheet until firm.
In a small saucepan over medium heat, bring margarine and corn syrup to a boil. Remove from heat. Stir in chocolate pieces until smooth.
Working quickly, spread bananas evenly with chocolate mixture. Roll the chocolate covered bananas in nuts or sprinkles if desired.
Place bananas on a baking sheet lined with wax paper. Freeze until firm. Wrap pops in plastic wrap or foil and store in freezer.
Makes 8 frozen chocolate bananas.
Date: August 6, 2002