6 bananas -- halved horizontally
1 cup semisweet chocolate chips
2 tablespoons butter or margarine
1/2 cup finely chopped pecans
Insert a wooden popsicle stick into the uncut, tapered end of each banana half and put on a wax paper-lined baking sheet. Freeze for at least 2 hours, or until hard.
In a saucepan set over hot, barely simmering water, combine the chocolate chips and butter and cook over medium heat, stirring until smooth.
Spread the nuts in a shallow bowl. Dip the bananas in the chocolate
and roll in the pecans. Freeze until the chocolate hardens.