Recipe - Fudgy Bat Cookies

8 Bananas
Lemon juice
8 Wooden skewers
One fourth cup Butter
One fourth cup Light corn syrup
2 tablespoon Water
1 pack (6oz) semisweet chocolate
pieces
1 pack (6oz) sweet chocolate
pieces
Coconut or multicolored
candies
Chopped nuts

Peel bananas; dip in lemon juice; insert skewer and freeze. Combine butter,
corn syrup and water in saucepan. Bring to a boil; remove from heat, add
chocolate pieces; stir until smooth. Dip frozen bananas in chocolate.
Spread evenly and scrape off excess coating. If mixture becomes too thick,
place pan in larger pan of very hot water. Spread with nuts, coconut, small
candies or leave plain, if desired. Place on lightly greased cookie sheet
and return to the freezer. Do not allow bananas to soften. Serve frozen. (I
have used the same mixture to coat fresh strawberries and refrigerated.
Insert toothpick into strawberries for easy handling.)

MRS N.R. HOSEY (JUDY)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.