Spring sneaks up on us every year! You just rang in the New Year, Valentine’s Day flew by, and suddenly March arrives!

Take a break and get creative in the kitchen with these banana and chocolate leprechaun hats. They’re a slightly more nutritious treat option to have while you’re hunting leprechauns.

These are made with bananas and white chocolate, along with sparkle gel writing icing for simple decorations.

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One of my Top Blog Posts in 2013 was Banana and Chocolate Pilgrim Hats. That was the inspiration behind making these leprechaun hats, and again, I was trying to get away from using cookies, like most recipes use.

What you Need for Banana and Chocolate Leprechaun Hats

Bananas

Baker’s Premium White Chocolate Baking Chocolate

Green Food Coloring (I like the guide to food color types and how to use them that comes with this.)

Green Sparkle Gel Writing Icing

How to Create Banana and Chocolate Leprechaun Hats

Step One: Peel a banana and cut it into segments. Try to cut at various angles to have banana pieces stand flat once they are cut.

Step Two: Line a cookie sheet with parchment paper and set bananas on it.

Step Three: Following the directions on the box, melt the white chocolate. Then mix in some green food coloring.

Step Four: Using a spoon, drop the chocolate over the banana, allowing the excess to pool around the base of the banana to form the brim of the hat.

Step Five: Put the cookie sheet in your freezer for an hour or until the chocolate is solid. These pictures show the hats after 45 minutes and you can see that they weren’t quite frozen.

Step Six: Using green sparkle gel writing icing, create buckles or shamrocks to decorate the hats.

While creating these banana and chocolate leprechaun hats, I ran into some problems and I’d love your feedback.

As soon as I mixed in the green food coloring all of the melted chocolate clumped up, becoming more of a paste.

Do you think it was the food coloring? The white chocolate? Or the time I spent taking pictures while making these?

(I took pictures of the pilgrim hats too, but didn’t use food coloring or white chocolate.)

I then had to heat a second batch of chocolate and temper in the chocolate that was already dyed to get back to melted chocolate and continue.

Here’s what happened…

As the chocolate was sliding down the sides of the bananas, the weight of the chocolate pulled it down upon itself, exposing the bananas. Adding more chocolate only resulted in the same. I don’t know why this happened here but not when I made the pilgrim hats.

If you have any tips, I’d love to hear them! I’m not a cook, chef, or baker…Just a mom that’s trying to learn!

On the other hand, these leprechaun hat s’mores from The Cake Blog look amazing!

If you enjoyed this post, you may also like:

Valentine’s Day Candy Box Games

30 Easy and Delicious Patriotic Desserts

What do you think could solve the melted and drizzled chocolate problem?