Frozen Chocolate Dipped Bananas With Peanut Brittle Recipes

FROZEN BANANAS

Steps:

• Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
• Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.

CHOCOLATE DIPPED FROZEN BANANAS

Steps:

• Cut off a inch off the bottom of each unpeeled banana, and gently insert a popsicle stick into each one. Then unpeel bananas. Place banana's onto a baking sheet and freeze until frozen.
• In a double boiler melt chocolate chips and shortening. Dip frozen bananas into melted chocolate, then roll in coconut, chopped nuts, sprinkles, or anything you want.
• Eat immediatly or freeze to eat them another time. Enjoy!

CHOCOLATE-DIPPED FROZEN BANANAS

Steps:

• Peel the bananas and cut them in half so you have 10 banana pieces. Skewer the cut end of each banana with a wooden stick, inserting it in until it's stable. Line a baking sheet with parchment or waxed paper, and place the bananas on the baking sheet and freeze until firm, about 1 hour.
• Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments. Stir until the chocolate is melted and smooth. Place your toppings in shallow bowls and have them nearby--the chocolate hardens quickly, so you'll want them to be easily accessible. When your chocolate is melted and your toppings are ready, remove the bananas from the freezer.
• Hold one banana over the bowl of chocolate. Use a large spoon (a small ladle works well for this purpose) and spoon a generous amount of chocolate over the banana, rotating it and spooning on more chocolate until it's covered. It's important to work quickly, since the chocolate will start to set soon after it touches the cold banana. Let the excess chocolate drip back into the bowl. Quickly move the banana over one of the bowls of toppings, and sprinkle the toppings over the banana, letting the extra drop back into the bowl. Place the banana back on the baking tray, and repeat until all of the bananas are coated with chocolate.
• The frozen bananas can now be served. If you won't be eating them right away, store them in an airtight container or zip-top plastic bag in the freezer. If you are serving them straight from the freezer, allow them to sit at room temperature for 10-15 minutes before serving, for the best taste and texture.

FROZEN CHOCOLATE-DIPPED BANANAS WITH PEANUT BRITTLE

Steps:

• Line a large baking sheet with wax paper.
• Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)
• Make Peanut Brittle While Bananas Are Freezing:
• Butter a rimmed baking sheet. Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.
• Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.
• Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet. Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.
• Assemble Bananas:
• Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.
• Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper-lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.

CHOCOLATE-DIPPED FROZEN BANANAS

Steps:

• Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
• Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
• Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
• Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
• Once frozen, store the bananas in an airtight container.
• Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.