Not a TWD: Instead, I appreciated the teachers

This week was Banana Coconut Ice Cream Pie. My dislike of coconut is well documented. I couldn't bring myself to make this one. It wasn't hard, and I like all the other components, but none for me.

Instead, I want to share the simplest, most wonderful banana concoction. It's been requested for our teacher appreciation week luncheon since I made it when the girl was in kindergarten. She's finishing third grade now. I will fully cop to stealing this from a local catering company. I saw it at a party and had to recreate it for myself.

It's not necessarily much to look at, but the flavor, oh my.

First, you take a bag of toffee pieces, and spread them out on a foil or parchment covered sheet pan. I use Heath.

Then you put some chocolate in a double boiler and melt away. I'm a semi-sweet girl.

Then you slice up a banana or two, and the fun begins. (A little side note - Don't cut up all your bananas at once. Slice as you need them.)

You take a banana slice and coat it in the melted chocolate - shake off any excess - and then lay it on the pan of toffee bits. Once you have a finished pan, put it someplace cool to harden.

That's it. The toffee hardens into the chocolate as it cools. Each bite has creamy banana and chocolate with a toffee crunch. Love them.

Some other side notes - These need to be made pretty close to the time you want to serve them. I usually make them the night before. Also, after you've dipped a bunch of bananas, (see what I did there? Bunch. Bananas) the chocolate can seize. I either add more chocolate or a bit of vegetable oil to smooth things out.

When you are done with bananas, mix the left over toffee and chocolate together. Then just plop out some blobs and waxed paper for an extra treat.

To see the recipe that I was supposed to make, go visit Spike of SpikeBakes. It's an excellent blog.