49 (14 oz. bag) caramels
1/3 c. milk
1/2 c. peanut butter
6 bananas
Ice cream bar sticks
Chopped peanuts

Melt caramels with milk in a 1 1/2 quart saucepan over low heat, stirring until sauce is smooth. Stir in peanut butter. Peel bananas. Cut each banana in half crosswise, insert stick into cut end of each banana half. Spoon hot caramel sauce over bananas until well coated. Roll in peanuts. Place on greased wax paper, freeze.

Makes 12 caramel bananas. Variation: Substitute any ready to eat cereal for chopped peanuts.