Lyons Family Cookbook

1

Peel bananas and remove any stringy fibers. Cut them in half, width-wise, and push a Popsicle stick through the cut end of each half. Put them in a freezer gallon-size Ziplock bag and freeze for about 3 hours.

2

Place the chocolate bars in a microwave-proof bowl and cook on high for about 2 minutes, or until the chocolate melts (check after 1 minute). Using a butter knife, spread the chocolate mixture over the frozen bananas to coat them completely. Rest the pops on a plate covered with waxed paper until chocolate is set, return to the gallon-size Ziplock bag and freeze until ready to serve. These keep in the freezer for 1 to 2 weeks. Makes 6.