Iced Banana Pops

makes 12

6 small bananas (150g), halved crossways

2 tablespoons lemon juice

12 paddle pop sticks

525g (3.5 cups) Nestle Milk Melts

30g butter, chopped

Coloured cake sprinkles

 

1. Dip Banana pieces in lemon juice and insert a paddle pop stick through the cut end if each banana piece.

2. Place melts and butter in a heatproof bowl. Stand bowl over saucepan of simmering water (do not allow water to touch the base of the bowl), stir until chocolate and butter are melted and smooth. Working with one banana piece at a time, dip in melted chocolate, allow excess to drip off, then roll in sprinkles. Place chocolate-coated bananas on a foil-lined tray, cover with plastic wrap and freeze for several hours or overnight until firm. Eat frozen. Banana pops are best prepared a day ahead. Keep covered in the freezer.

 

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