Chocolate Strawberry Banana Butter Popsicles

• FOR THE DARK CHOCOLATE LAYER:
• 1/4 cups Dark Chocolate Peanut Butter
• 1/4 cups Cup Milk (non Dairy Is Fine)
• 1/2 Medium Banana
• FOR THE WHITE CHOCOLATE LAYER:
• 4 Large Strawberries, Hulled And Sliced
• 1/4 cups White Chocolate Peanut Butter
• 1/2 cups Milk (non Dairy Is Fine)
• FOR THE CHOCOLATE DRIZZLE:
• 1/4 cups Semi-Sweet Chocolate Chips
• 1/2 teaspoons Vegetable Oil

1. Combine dark chocolate peanut butter, milk and banana in a blender and blend until smooth. (Add sweetener of your choice, if desired). Set aside.
2. Combine strawberries, white chocolate peanut butter, and milk in a blender and blend until smooth.(Add sweetener of your choice, if desired).
3. Fill popsicle molds, starting with 2 tablespoons of the dark chocolate peanut butter mixture, then freeze for 10 minutes. Then add 2 tablespoons of the white chocolate peanut butter mixture and freeze for 10 minutes. Insert popsicle sticks. Repeat with 2 more tablespoons of the dark chocolate mixture, freeze for 10 minutes and then top with 2 tablespoons of the white chocolate peanut butter mixture (freezing for 10 minutes is optional, but this way you can get more visible layers).
4. Freeze for 4-6 hours or overnight. When ready to serve, melt chocolate chips with vegetable oil over a double boiler or in the microwave for 10-20 seconds.
5. Line a baking sheet (or a plate) with parchment paper. Remove popsicles from the molds and line over parchment paper. Drizzle melted chocolate on top. If desired, freeze for 5-10 more minutes.
6. Serve immediately or store in a single layer in a plastic bag in the freezer.

ubc, ubc, banana, white chocolate layer, strawberries, ubc, milk, chocolate drizzle, ubc, vegetable oil

Taken from tastykitchen.com/recipes/desserts/chocolate-strawberry-banana-butter-popsicles/ (may not work)