Nutty Chocolate Banana Pops
- Servings: 8
- Course: Dessert
Reynolds Kitchens tip
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- For banana pops:
- 4 ripe bananas
- 8 wooden sticks
- For chocolate dip:
- 1-1/2 cups semi-sweet chocolate chips
- 2 tablespoons peanut butter
- 1/2 cup finely chopped nuts
CUT bananas crosswise in half. Insert wooden sticks in each half; set aside.
MICROWAVE chocolate chips and peanut butter in a medium microwave-safe bowl on HIGH power, 1 to 2 minutes, stirring every 30 seconds until chocolate is melted.
LINE countertop with an 18-inch sheet of Reynolds® Cut-Rite® Wax Paper. Pour melted chocolate on one end of the wax paper and nuts on the opposite end.
ROLL banana pop in the melted chocolate to coat evenly; immediately roll in chopped nuts. Place banana pops on a tray lined with wax paper.
PLACE in the freezer for 2 hours.
WRAP each banana in Reynolds Wrap® Aluminum Foil. Store in freezer.