Chocolate covered bananas on a stick

Ingredients:

• 4 large ripe but firm bananas
• 0.5 cups of multi-colored sprinkles
• 0.5 cup peanuts, finely chopped
• 0.5 cup crushed chocolate sandwich cookies
• 220 g dark chocolate granules (1 and 1/3 cups)
• 6 tbsp. l. coconut oil
• 220 gr. milk chocolate granules (1 and 1/3 cups)
• 220 g white chocolate granules (1 and 1/3 cups)
• Special equipment: 8 ice cream sticks

Preparation:

1. Peel the bananas and cut each one in half crosswise. Insert a popsicle stick into the cut end of each banana and place them on a parchment-lined baking sheet. Freeze until very firm, about 3 hours.
2. Meanwhile, divide the sprinkles, peanuts, and crushed cookies among three plates.
3. Once the bananas have set, place the dark chocolate and 2 tablespoons of coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir and microwave again until the chocolate is smooth, then set aside. Repeat with the milk chocolate.
4. Place the white chocolate in a heat-proof glass or metal bowl that fits over a small saucepan. Pour a small amount of water into the saucepan, making sure it doesn't touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once melted, carefully remove the bowl from the saucepan with a kitchen towel and set it aside.
5. Dip the bananas in melted dark chocolate and scrape off any excess with a spatula. Immediately roll the banana in any topping and return it to the parchment-lined baking sheet. Repeat with the remaining bananas. Drizzle the bananas with milk and white chocolate. Alternatively, you can dip the bananas in milk or white chocolate. Freeze the bananas until ready to serve.