Directions

In top of double boiler over simmering water, combine chocolate chips with 1/4 cup water; stir until chocolate is melted and smooth.  Peel bananas; cut each banana in half, crosswise.  Insert a popsicle stick into cut end of each banana half.  Line a baking sheet with wax paper.  Dip each banana half into melted chocolate, rolling to coat evenly.  Remove from chocolate and sprinkle each evenly with almonds; lay on wax paper.  Freezes 4 to 5 hours or until bananas are firm.  Chocolate coating will not harden completely.

Note:
* To toast almonds, spread in an ungreased baking pan.  Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.  Note that almonds will continue to brown slightly after removing from oven.