5 large, firm bananas
1 10-ounce package chocolate chips
10 skewers or Popsicle sticks
Assorted toppings of your choice. We used rainbow sprinkles, graham cracker crumbs, crushed pretzels, freeze-dried strawberries, and flaked coconut but the options are endless (M&Ms, white chocolate chips, crushed cookies, mini marshmallows, candy corn, popcorn, nuts, crushed saltine crackers, hot cinnamon candies, crushed candy canes, you name it!)
1. Peel the bananas and cut them in half crosswise. Skewer the bananas and place on a parchment lined baking sheet in the freezer for an hour so they'll be nice and firm for dipping. Crush graham crackers, cookies, or pretzels in plastic baggies using a mallet (great kid job) and lay each topping out on a plate.
2. When the bananas are firm, pour the chocolate chips into a microwave-safe bowl and heat in 20 second intervals, stirring often, until melted. Carefully dip bananas one at a time and coat with desired toppings. Return to parchment-lined baking sheet and freeze until hard, about 2 hours.
Roo, for the record, did sample a coconut flake but the texture was too much for him and he spit it out. And sadly, we had another sprinkles incident you can read about here. For few moments, though, he was totally digging his banana.
1 bag chocolate chips (we used Ghiradelli Bittersweet Baking Chips)
1 cup pretzels, any shape, crushed or chopped
1/2 cup flaked coconut
Melt the chocolate chips in a microwave-safe bowl, heating in 20 second intervals and stirring in between until just melted. Lay a piece of parchment paper on a rimmed baking sheet. Sprinkle half the pretzels on the parchment. Pour chocolate over the pretzels. Top with remaining pretzels and sprinkle coconut on top. Place baking sheet in the freezer for an hour or more. Remove and break chocolate bark into pieces. Store in the freezer for an extra refreshing summer treat.