Chocolate Covered Frozen Bananas

Line a sheet pan or a larger flat plate with waxed paper.

Cut about an inch off the end of each banana. Insert a popsicle stick into the cut end and push the stick halfway in. Place all the bananas on the waxed paper and freeze for 1 to 1 1/2 hours.

Melt the chocolate and butter in a double boiler. Put the dipping decorations (nuts, sprinkles) on flat plates.

Take one banana at a time and dip it in the chocolate, coating it completely—spoon some on, if needed.

Roll the dipped banana in the nuts or sprinkles (I used hazelnuts), and put it back on the waxed paper. Continue to do this with the rest of the bananas.

Put the bananas back into the freezer and freeze for another 6 hours or overnight.