Chocolate Covered Fruit Pops

Culinary Tools:

  • 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.

Comments are closed.