- Chef’s Knife
- 6-quart Dutch Oven
- 2-quart Combination Unit
- 1 Cookie Sheet (7-piece Bakeware Set)
- 2 medium firm ripe bananas
- 2 medium apples (whole)
- 1 (16-ounce) milk chocolate tablet
- 6 Popsicle sticks
- 1 cup finely chopped walnuts
- 1 cup flaked coconut
Peel bananas and with the Chef’s Knife cut in half. Wash apples and remove stems.
Fill half of the 6-quart Dutch Oven with water and put the 2-quart Combination Unit on top. Add chocolate and melt at medium temperature for 5 minutes or until melted. Stir until smooth. Insert sticks into fruit; dip into chocolate, coating fruit completely. Allow excess to drip off. Roll in nuts or coconut.
Place on the waxed paper-lined then on the Cookie Sheet. Freeze for at least 10 minutes. Remove from freezer 5 minutes before serving.
Chef’s Note: This recipe makes 2 servings of apple pops, and 4 servings of banana pops.