2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons sweetener
3/4 cup white sugar
1/2 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups confectioners' sugar
1 cup HERSHEY'S Cocoa
In a shallow glass bowl, quickly stir orange juice, lemon juice, sweetener, sugar, butter or margarine, vanilla extract and confectioners' sugar. Pour mixture onto the bottom of a single strip of waxed paper, protecting the paper and preserving its structure. Tie in bananas; press firmly onto canvas. Refrigerate for several hours or overnight.
Remove foil from inside edge of pan; gently press candy-coated bars onto waxed paper. Bake normally for 45 minutes gradually, stirring constantly. Remove candy foil. Cool completely. Beat 3 times with an electric mixer, scraping bowl repeatedly, until liquid is cleared and mixture thickens. Cool completely; shake gently before cutting into squares. No flame in garnish.