Peanut Butter & Chocolate Covered Banana Pops
Chocolate fruit dip or semi-sweet chocolate chips
Rainbow jimmies (or other sprinkles or crushed peanuts, be creative!)
Cut bananas in half and insert popsicle stick into the cut end. Place the banana pops on a parchment-lined cookie sheet and freeze for 30 minutes.
After the bananas are chilled, melt Peanut Butter & Co. White Chocolatey Wonderful over low-medium heat in a medium sauce pan, stirring occasionally. You may microwave instead in ten second intervals, stirring in between spurts.
When nice and melty, remove from heat. Dip bananas into melted Peanut Butter & Co. White Chocolatey Wonderful to fully coat.
Place bananas back onto the parchment-lined cookie sheet and return them to the freezer for a few minutes to allow the coating to harden.
Meanwhile, melt the chocolate fruit dip in the microwave according to package directions. If using chocolate chips, melt over low-medium heat in a double boiler, stirring occasionally. You may microwave instead in ten second intervals, stirring in between spurts.
Remove the banana pops from the freezer, dip each one into the chocolate and return to parchment-lined cookie sheet. 7. Sprinkle with rainbow sprinkles or crushed peanuts. Freeze for another 10 minutes or until set.