1 c. toasted oat cereal
1/4 c. sliced almonds
4 firm bananas
2 tsp. shortening
1/2 c. peanut butter chips
1/2 c. milk chocolate chips
8 wooden ice cream sticks

Chop cereal and almonds together. Cut each banana in half. Insert sticks into center of each banana half. Heat shortening in 1 quart saucepan over low heat until melted. Add peanut butter and chocolate chips. Heat over low heat until chips are melted and smooth; remove from heat. Spread mixture over banana halves with knife. Roll in chopped cereal mixture. Place on waxed paper-coated cookie sheet. Refrigerate about 30 minutes or until firm.