Chocolate Dipped Frozen Bananas & Chocolate Nests with the Boys & Girls Club - Trinity

• 2 ripe but firm bananas (and/or any assortment of fruit of your choosing)
• 6 ounces dark chocolate, chopped, or semisweet chocolate chips
• 2 tablespoons coconut oil
• 1/2 cup granola, chopped nuts, shredded coconut, or sprinkles (optional)
• popsicle sticks, skewers or toothpicks (if making bite-sized pieces)

Procedure for Bananas:

1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in quarters and insert a popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a glass measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

Nests Serve: 12

Ingredients for Nests:

• 8 ounces semi-sweet chocolate chips
• 2 tablespoons honey
• 2 ounces (4 tablespoons) butter
• 2¾ ounces cornflakes, shredded wheat, or rice krispy cereal
• 36 mini chocolate eggs
• paper muffin cups

Procedure for Nests:

1. Line a muffin pan with paper cases.
2. Melt the chocolate, honey, and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth.
3. Remove the bowl from the heat and gently stir in the cornflakes (or other cereal) until all of the cereal is coated in the chocolate.
4. Divide the mixture between the paper cups and press 3 chocolate eggs into the center of each nest. Chill in the fridge for 1 hour, or until completely set.