- 1 cup semi-sweet chocolate chips
- 1/2 cup Skippy® Creamy Peanut Butter
- 8 large bananas, peeled and cut in half
- 16 wooden ice pop sticks
- Colored sprinkles
- Melt chocolate chips and Skippy(R) Creamy Peanut Butter in 1-quart saucepan over low heat, stirring constantly, until smooth. Let cool slightly, then pour chocolate mixture into a tall glass.
- Place wooden stick in cut end of each banana, then dip into warm chocolate mixture. Spoon sprinkles over banana, then place on wax-paper-lined tray.
- Freeze at least 6 hours or overnight.