Ingredients:

2 large bananas
4 strips thick cut bacon, cut in half
6 tablespoons New Orleans Cajun bacon Rub
2 tablespoons Extravagonzo Red Chili Culinary Oil
1 10-oz. package chocolate chips
8 toothpicks
8 bamboo sticks
Wax or parchment paper

Directions

1. Quarter bananas into pieces the width of the bacon. Wrap bacon around banana and secure with toothpick.

2. Place New Orleans Cajun bacon Rub on plate and set aside

3. Heat Extravagonzo Red Chili Culinary Oil in frying pan on medium/high heat, then add bacon-wrapped bananas. Fry evenly on each side until bacon is 3/4 of the way cooked.

4. Remove bacon-wrapped bananas from Extravagonzo Red Chili Culinary Oil. Coat completely with New Orleans Cajun bacon Rub, remove toothpicks, then fry again until sugar caramelizes. Remove each, then either serve as is, or continue on to steps 5-8.

5. Place in freezer to cool for 30 minutes.

6. While you wait, melt chocolate chips in double boiler, stirring consistently as needed.

7. Remove bacon-wrapped bananas from freezer, then secure each to bamboo sticks for dipping.

8. Roll pieces in chocolate until covered, then set on wax or parchment paper. Refrigerate immediately until chocolate hardens.