8 oz milk chocolate
1/2 teaspoon vegetable oil
1/2 cup nuts; chopped
4 bananas; halved crosswise
In small saucepan over very low heat, melt chocolate, stirring constantly. Add oil. Remove from heat and transfer to shallow dish for easy dipping.
Insert wooden picks into fruit. Freeze about 1 hour.
Roll bananas into chocolate mixture, then immediately in chopped nuts. Place on baking sheet lined with waxed paper. Freeze firm. Wrap in moisture proof wrap and return to freezer.