A delicious frozen chocolate covered banana, strawberry, or cherry confection, coated with a tasty coating or combination of your choice. Mmmmm…like a banana split without the ice cream…
Servings: varies with fruit size
3 bananas, peeled, cut into 1/2-inch-thick slices OR whole, fresh hulled strawberries OR cherries
2 cups chocolate chips
caramel sauce (optional)
white chocolate (optional)
2 tablespoons vegetable oil
Assorted toppings for coating bananas (such as crushed oreos, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded coconut, graham cracker crumbs)
Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices, strawberries, or cherries on foil.
If using caramel: Using fingers, dip 1 fruit piece in caramel. Cool in refrigerator until caramel is firm. Then continue by dipping in chocolate, coating completely. Shake off excess chocolate. I would recommend caramel use with the banana slices only, unless you want to be daring.
If NOT using caramel: Dip into the chocolate, coating completely. Shake off excess chocolate.
Melt white chocolate using melting instructions above if you choose to use it and drizzle over candy…OR drop dipped fruit in 1 topping. Using a clean hand, sprinkle more topping over fruit to coat; transfer to foil-lined sheet.
Repeat with remaining fruit pieces, caramel (optional), chocolate, and toppings.
Freeze until firm, about 3 hours, then serve.
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