Yield: 8 Servings
|¼ cup||Light corn syrup|
|1 pack||(6-oz) semi-sweet chocolate pieces|
|1 pack||(6-oz) sweet chocolate pieces|
|Coconut or multi-colored candies|
Peel bananas; dip in lemon juice; insert skewer and freeze. Combine butter, corn syrup and water in saucepan. Bring to a boil; remove from heat, add chocolate pieces; stir until smooth. Dip frozen bananas in chocolate.
Spread evenly and scrape off excess coating. If mixture becomes too thick, place pan in larger pan of very hot water. Spread with nuts, coconut, small candies or leave plain, if desired. Place on lightly greased cookie sheet and return to the freezer. Do not allow bananas to soften. Serve frozen. (I have used the same mixture to coat fresh strawberries and refrigerated.
Insert toothpick into strawberries for easy handling.) MRS N.R. HOSEY (JUDY)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .