The cereal has a starring role, since the how-to for these banana treats comes from General Mills’ 1980 booklet, “Cheeriodle Cookbook for Kids.” The recipes in the pamphlet were created in the Betty Crocker Kitchens, then tested at home by kids ages 8 to 12. (See more recipes made with Cheerios here!)
Banana lollipops recipe
from Cheeriodle Cookbook for Kids
Utensils you will need
Set of measuring cups
6 or 8 wooden ice cream sticks
Table knife or small spatula
Ingredients you will need
1 cup Cheerios cereal
1/4 cup sliced almonds
3 or 4 firm bananas
2 teaspoons shortening
1/2 cup (8 ounces) peanut butter chips
1/2 cup (8 ounces) milk chocolate chips
1. Cover cookie sheet with waxed paper.
2. Chop 1 cup cereal and 1/4 cup almonds together on cutting board. Set aside.
3. Peel bananas. Cut across each banana to make 2 halves. Put ice cream stick in the center of each banana half. Set aside.
4. Melt 2 teaspoons shortening in small saucepan over low heat. Add 1/2 cup peanut butter chips and 1/2 cup chocolate chips. Heat over low heat, stirring all the time, until chips are melted and the mixture is smooth. Remove pan from heat and turn off burner.
5. Spread mixture all over 1 banana half with knife. Roll the coated banana in chopped cereal and almonds. Place on cookie sheet. Repeat with the other banana halves.
6. Refrigerate until firm, about 1/2 hour.
Makes 6 or 8 lollipops