|Corn Snake (image source)|
Peanut and Chocolate Banana Snake
1/2 cup(s) heavy cream
1 cup(s) bittersweet chocolate chips (6 oz)
6 small firm-ripe bananas (about 6 in. long)
1 package(s) peanut butter chocolate candies (such as Reese’s Pieces)
1 piece(s) red fruit leather (such as Fruit Roll-Ups)
Crushed chocolate wafer cookies, for serving
- Place the heavy cream in a microwave-safe bowl. Microwave on high until simmering, about 1 minute. Add the chocolate chips and let stand for 2 minutes, then stir until melted and smooth.
- Working with 3 bananas at a time, peel, then slice a 1-in. piece off both ends of 1 banana and only one end of the remaining 2. Arrange the bananas on a platter, matching up the cut ends to form the snake's body. Spread chocolate mixture evenly over the bananas so they are completely covered. Repeat with the remaining 3 bananas to make a second snake. If the chocolate mixture seems very soft, refrigerate until just slightly firm, about 10 minutes (and no more than 15).
- Arrange the candies on the bananas, pressing them in gently to create scales, leaving 2 in. of the chocolate from one end uncovered to form the snake heads (shown, below). Cut 2 tongues from the fruit leather and place at the bottom of the head ends. Cut 2 candies in half and place on the top of the heads for the eyes. Spoon the crushed cookies around the snakes, if desired.
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