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Frosty Caramel Bananas
49 (14 oz. bag) caramels 1/3 cup milk 1/2 cup peanut butter 6 firm bananas Ice cream bar sticks Chopped peanuts
Melt caramels with milk in a 1 1/2 quart saucepan over low heat, stirring until sauce is smooth. Stir in peanut butter.
Peel bananas. Cut each banana in half crosswise; insert stick into cut end of each banana half.
Spoon hot caramel sauce over bananas until well coated. Roll in peanuts.
Place on greased wax paper. Freeze.
Variation: Substitute any ready-to-eat cereal for chopped peanuts.
Makes 12 caramel bananas.
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