Yield: 16 – 20 (3” x 1.5”) pieces of fruit (1/2 small bananas, 1/8 apple wedges, 1/6 pear wedges)
Ingredients
|
Onyx: |
10 oz |
|
Crispy Crepe Crunchies: |
3 oz |
Directions
- Melt Onyx to 110°F.
- Dip frozen skewered ½ banana/cheesecake slice or ball/ice cream ball into mixture to coat evenly.
- Dip chocolate covered fruit in Crispy Crepe Crunchies.
- Place on parchment paper or freezer paper lined sheet pans.
- Store chilled or frozen, as appropriate.
*Serving tip: Crispy coated fruit makes a great base for an ice cream split or sundae.