Chocolate Banana and cookie butter Graham Bars

3 Apr

I picked up more of tjs crunchy cookie butter my last trip there and had to find something to bake it in! This turned out yummy but runny. Definitely needed to be in the fridge!

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Chocolate Banana and Cookie butter Graham Bars
adapted from loveveggiesandyoga

makes one 8-by-8-inch pan, about 9 squares

1 cup graham cracker crumbs
1/4 cup butter, melted (half of one stick)
about 1 1/2 large ripe bananas, sliced into rounds
2/3 cup semi-sweet chocolate chips
one 14-ounce can sweetened condensed milk
1/3 cup Cookie Butter Spread

Preheat oven to 325F, line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside. In a small bowl, combine the graham cracker crumbs and melted butter and stir to mix. Transfer mixture to prepared pan, spreading it evenly and using your fingers to pack it down. Add sliced bananas (about 1/8th-inch thick slices) over entire surface of graham crackers; likely needing 60 to 70 slices to cover the surface of the pan. Sprinkle chocolate chips evenly over the bananas; set pan aside.

In a small microwave-safe bowl, combine the sweetened condensed milk and Cookie butter and heat on high power for about 20 seconds, helping to soften the Cookie butter and stir to combine until mixture is uniform (if your cookie butter is already soft and can be stirred easily into the sweetened condensed milk, skip the microwaving step). Evenly pour the mixture over the chocolate chips. Bake for 23 to 26 minutes, or until top is set and golden and edges have pulled away slightly from the sides of the pan; taking care not to overbake because the sweet milk and graham crackers will have a tendency to scorch nearing the completion of baking.

Allow bars to cool in pan for at least 30 minutes before slicing and serving. Optionally, garnish with whipped cream or whipped topping, or serve with a scoop of ice cream. Store bars in an airtight container at room temperature or in the refrigerator for up to 5 days, or in the freezer for up to 2 months. I prefer these chilled and keep them in the refrigerator.

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One Response to “Chocolate Banana and cookie butter Graham Bars”

  1. Averie @ Averie Cooks April 3, 2013 at 10:17 pm #

    Yes this is a super gooey dessert! Thanks for trying it and linking back!

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