Peel 4 medium bananas; cut crosswise into 4 pieces. Insert wooden ice-cream stick in each piece; place on baking sheet. Freeze until bananas are firm, about 2 hours.

In top of double boiler over boiling water, melt 2 tbsp. shortening and 3/4 cup semisweet chocolate pieces, stirring occasionally. Dip bananas into mixture, spreading over pieces; roll in finely chopped nuts.

Place on waxed paper-covered baking sheet; freeze until firm. When firm, wrap each in aluminum foil; return to freezer. Remove from freezer 15 minutes before serving.

16 banana bobs