Frozen Bananas with Chocolate and Toffee
 Teens Cook
Megan & Jill Carle
The teenage offspring of Charlie Trotter's cookbook collaborator (Judi Carle) combine cooking ability with insight into what their contemporaries really like to eat: things like fried rice, meatloaf with scalloped potatoes, sloppy joes, and cheesecake. $26.95.
Makes 6 bananas
3 bananas
1 cup chocolate chips
1/2 cup toffee chips
Line a baking pan with parchment or waxed paper.
Peel the bananas and cut each one in half crosswise.
Insert a skewer or Popsicle stick 2 to 3 inches into one end of each banana half. Place the bananas on the pan and freeze for 30 minutes.
Place the chocolate chips in a microwave-safe bowl and cook on high for 2 minutes, or until completely melted.
Holding a banana over the bowl, spoon the chocolate over the banana, spreading quickly to cover the entire outside. Sprinkle the banana with the toffee chips and place it on the baking sheet. Repeat with the remaining bananas. Freeze the bananas for at least 30 minutes, or up to several days.
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