Popsicle molds (this recipe makes eight 3 oz pops)
1 over ripe banana
11/4 half and half (or you can play with the milk to cream ratio depending on your preference)
1 cup plus 5 TB sugar
1/8 cup water
1/2 cup heavy cream
3 TB unsalted butter, cubed
1 tsp sea salt
2 oz milk or semi sweet chocolate
Step 1: Chocolate
Chop the chocolate bars and place them in the top of your double boiler or heat-safe bowl when the water is simmering. As the chocolate begins to melt, gently stir it. Once the chocolate is smooth, remove from the heat.
Place a piece of parchment paper on a baking sheet or flat surface. When the chocolate has cooled slightly, drip thin ribbons of chocolate onto the parchment paper. Allow the chocolate ribbons to cool completely.
Step 2: Making the Caramel
Continuing heating the sugar, wiping the sides of the pan with a wet pastry brush to prevent sugar crystals. The sugar needs to get to 350 F and a rich amber color. Near 300 F you will want to watch the sugar carefully, it can easily burn at this stage if you leave it on 30 seconds too long.
When it reaches the amber color remove the pan from the heat and whisk in the cream and butter. Crack the sea salt on top and stir in. Allow to cool completely.
Step 3: Popsicle Base
Carefully swirl in some of the salted caramel sauce. The recipe makes more than needed, so feel free to reserve some for another treat.
To fill the molds, place the chocolate ribbons into the molds first and then pour in the mixture from the blender.
Freeze the pops for at least 5 hours, preferably near the back of the freezer where it is colder. If your molds require you to insert popsicle sticks, freeze until partially frozen, inserts sticks, and replace back into the freezer.
You can loosen the molds by dipping them in warm water if the popsicle get stuck.