All the best snacks come on sticks. These Chocolate Caramel-Covered Banana Goblins are no exception. Snack (or dessert!) time couldn’t get any easier… or scarier! These bananas are so simple to make, you’ll want to eat them ever day of October!
Simply peel a banana, insert a wooden popsicle stick, and spread with caramel. We used the premade caramel that you can find in the produce section of most grocery stores (meant for dipping apple slices), or you can melt down caramel over a double boiler. You could even use peanut butter for a healthier option!
Once the banana is coated in caramel, dip it in little mini chocolate chips to give your goblin hair, attach the candy eyes with a little more caramel sauce, and you are ready to chomp down on a Very Scary, Deliciously Hairy, Halloween Snack!
What You Need
Makes 6 Chocolate Caramel-Covered Banana Goblins
- 3 bananas
- 6 wooden popsicle sticks
- 1 cup caramel dip, pre-made (or you can make your own by melting individually wrapped caramels over a double boiler)
- 2 cups HERSHEY’S Mini Chocolate Chips
- 12 candy eyes
- Baking sheet
- Parchment paper
Watch & Learn
Line your baking sheet with parchment paper. Peel the bananas and cut in half (make sure to cut off any banana tips that stick out too much so that the top is nice and rounded).
Insert wooden popsicle sticks into the cut ends of the bananas so that at least one half of the stick is placed up in the banana. Place the bananas on the parchments lined baking sheet and freeze overnight or until solid, 5-6 hours.
Remove the bananas from the freezer. Holding the banana by the wooden stick, spread the caramel sauce over the banana with a small butter knife or spoon to coat it completely. Tap off any excess caramel.
To coat the caramel dipped banana in chocolate, roll the bananas in a bowl or plate filled with HERSHEY’S mini chocolate chips. Use your hands to press the chocolate chips into the caramel and coat the entire banana with chocolate chips.
Dip the backs of the candy eyes in caramel and place two of them on the chocolate coated banana.
Repeat with the remaining bananas. You can freeze the bananas again on the parchment lined cookie sheet or serve them as they are.
This post is sponsored by HERSHEY’S.