BANANA AND CHOCOLATE IN PHYLLO
WITH STRAWBERRY SAUCE

I based this on a barbecued banana recipe. That has cutting a slit along the inside curve of the banana skin, placing chocolate chips or peanut butter chips (or both) inside the slit, wrapping it in aluminum foil and putting it on the barbecue (or oven) for about 15-20 minutes. Comes out like custard.

1 10 bananas
2 2 segmented chocolate bars (depending how many segments)
3 3 phyllo dough sheets per banana
4 melted butter
5 sugar
6 2 pint strawberrys
7 tub of Cool whip
8 Toasted sliced almond

Brush each sheet with butter and sprinkle sugar (other appropriate spices can be aded) and stack. Take one banana and 2 chocolate segments and place on the long end. Fold side flaps over banana and brush flaps with butter. Roll up. Brush ends with butter and seal. Brush roll with egg wash. Repeat.
Oven to about 350 deg and bake 10 – 20 min.

Puree 1 pint strawberries and fold into cool whip. Slice the rest. Toast almonds.

TO SERVE: Place one banana roll on plate. Spoon cool whip mixture on one end of roll and scatter strawberries and almonds over it. Might want to get a plastic squirt bottle of chocolate and randomly squirt all around dish.
ENJOY.
Many possible variations. Reeses Cup instead of regular chocolate or any other candy bar

Category:  Desserts, Fruit Desserts
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