Halve bananas crosswise; peel. Insert wooden stick in end of each piece of banana; freeze on a cookie sheet until firm. In a small saucepan over medium heat, bring margarine and syrup to boil. Remove from heat. Stir in chocolate pieces until smooth. Working quickly, spread bananas evenly with chocolate mixture. Roll in nuts or sprinkles if desired. Place on a baking sheet lined with wax paper. Freeze until firm. Wrap pops in plastic wrap or foil and store in freezer. Posted to JEWISH-FOOD digest V97 #206 by Sy Dolnick
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 408 (78%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 0mg||0 %|
|Sodium 392.7mg||14 %|
|Potassium 10.5mg||0 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.1g|
|Protein 0.1g||0 %|
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Calories per serving: 522
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