- 1). Peel six firm bananas and pick off any strings left from the peelings. Slice each banana in half across the middle.
- 2). Hold a halved banana with the flat end facing up. Slide two thin pretzel sticks into the flat end of the banana, spaced approximately 1/4-inch apart. Leave half of the length of the pretzels sticking out of the banana to be used as a handle. Repeat with all the banana halves.
- 3). Line a baking sheet with wax paper. Place the prepared bananas on the wax paper, spacing them so they do not touch. Freeze the bananas for three hours. Remove the frozen bananas and set aside.
- 4). Pour 1 lb. of orange candy-coating chips into a microwavable glass bowl. Microwave the candy chips according to the directions on the package. Dip each frozen banana into the melted candy coating, covering the entire length of each banana including the flat end. Do not dip the pretzels into the coating. Return the coated bananas to the wax paper and let the coating harden.
- 5). Place 9 oz. of dark chocolate in a microwavable bowl and microwave for 25 seconds. Stir the chocolate, reheating it for 10 seconds if not completely melted. Dip six of the candy-coated bananas into the dark chocolate, leaving 1 inch of the orange candy coating visible at the flat end of the banana. Lay the six dark-chocolate bananas on the wax paper.
- 6). Melt 9 oz. of white chocolate in the microwave using the same method as in Step 5. Dip the remaining six bananas into the white chocolate, leaving 1 inch uncoated at the flat end of the banana. Set these bananas on the wax paper.
- 7). Stick two miniature milk-chocolate chips on each of the white-chocolate ghosts for eyes. Give each dark-chocolate ghost two miniature white-chocolate chips for eyes.
- 8). Slice six gumdrops in half from tip to the base. Press the flat side of the candies on each banana for the ghosts' mouths.
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