Frozen Chocolate-Dipped Bananas with Peanut Brittle

Name: Frozen Chocolate-Dipped Bananas with Peanut Brittle
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 8 mediums bananas; 340 grams bittersweet (60% cacao) chocolate, chopped; 59 milliliters light corn syrup; 237 milliliters salted dry-roasted peanuts; 0 teaspoons salt; 177 milliliters sugar; 1 Tbsp unsalted butter plus more for baking sheet

Frozen Chocolate-Dipped Bananas with Peanut Brittle might be just the side dish you are searching for. One portion of this dish contains about 8g of protein, 27g of fat, and a total of 576 calories. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, sugar, bittersweet chocolate, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Line a large baking sheet with wax paper.

Equipment you will use

Baking Sheet

Wax Paper

Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)

Ingredients you will need

Chocolate

Banana

Peanuts

Equipment you will use

Popsicle Sticks

Baking Sheet

Butter a rimmed baking sheet.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.

Ingredients you will need

Corn Syrup

Peanuts

Sugar

Salt

Equipment you will use

Sauce Pan

Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Frying Pan

Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet.

Ingredients you will need

Baking Soda

Butter

Candy

Equipment you will use

Baking Sheet

Frying Pan

Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.

Equipment you will use

Baking Sheet

Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.

Ingredients you will need

Chocolate

Banana

Equipment you will use

Bowl

Frying Pan

Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper–lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.

Ingredients you will need

Almond Bark