1. Cut peeled bananas in half crosswise. Insert skewer into each half. Freeze until firm. About 1 hr. in the freezer.
2. Cook chopped semisweet chocolate in boiler until it melts. (About 1 oz. per skewer.)
3. In 20 second intervals, stir until melted. Dip bananas in chocolate. Press on two candy eyeballs. Let sit for 10 mins.
4. Heat white chocolate in the microwave. Using a spoon, scoop up white chocolate. Wrap it around the bananas. Transfer to parchment-lined plate. Freeze until serving.
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