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2 chocolate bars, weighing about 1 1/2 ounces each
Peel the bananas and remove any stringy fibers. Cut the bananas in half, widthwise, and push an ice-cream stick through the cut end of each half. Cover them in plastic wrap and freeze for about 3 hours.
After the bananas are frozen, place the chocolate bars in a microwave-proof bowl and cook on High for about 2 minutes, or until the chocolate melts. Check after one minute. Stir in the nuts, cereal (we like grapenuts, rice crispies or coarsley crunched frosted flakes), or coconut. Using a butter knife, spread the chocolate mixture over the frozen bananas to coat them completely (sometimes easier to just drop them in the bowl of chocolate and mix around). Kids can roll them in more topping, although this is messy!
Rest the pops on a plate covered with waxed paper and freeze until ready to serve. Makes 6 pops