- 1/2 cup chopped pecans, toasted
- 1 teaspoon butter
- Pinch salt
- 4 ounces semisweet chocolate, finely chopped
- 1/3 cup chocolate-toffee bits, such as Heath
- 8 wooden craft sticks
- 4 firm-ripe bananas, peeled and halved crosswise
Line baking sheet with parchment. In medium bowl, mix warm pecans with butter and salt. In shallow microwavable bowl, melt chocolate at medium power (50%) for four 1-minute intervals, stirring between each. Stir toffee into pecans. Insert 1 craft stick into each banana half. Working with 1 banana half at a time, roll in melted chocolate, using small offset spatula to help coat evenly. Sprinkle with toffee mixture. Transfer to prepared baking sheet. Freeze until set, 1 hour.