Crunchy Monkey BarsEstimated Cost:  $10.50

Prep Time:  15 minutes

Total Time:  2 hours 20 minutes

Yields:  32 bars

Nothing could be easier then preparing these  2-step chocolate, peanut butter and banana bars.   From winning Pillsbury Bake-Off baker Marie Marczuk of Lansdale PA –  this recipe ROCKS!

1 roll refrigerated chocolate chip cookie dough
1 roll peanut butter cookie dough
1 cup bananas, peeled and mashed
1 cup chocolate flavored hazelnut spread Jif® Chocolate Flavored Hazelnut Spread
1 cup dried banana chips, crushed

1. Preheat oven to 375°F. Grease a 13×9-inch baking pan. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up both rolls of cookie dough; mix with wooden spoon or knead with hands. Stir in mashed bananas; mix well. Spread in pan.

2. Bake at 375°F for 20 to 24 minutes or until top is golden brown and toothpick inserted in center comes out clean. Remove from oven; immediately spoon chocolate hazelnut spread over top. Let stand 20 seconds to soften; spread evenly over crust. Top with banana chips; cool 30 minutes. Refrigerate at least 1 hour before serving. Cut into 8 rows by 4 rows. Store covered in refrigerator.

Mike’s comments:

This recipe takes me back to my childhood and eating chocolate covered frozen bananas on the gondola sky-ride to Frontier Village at Cedar Point in Sandusky, OH. Last time I visited the Point I was saddened to find they discontinued the chocolate covered frozen bananas because folks were throwing them at each other on the gondola sky-ride. I know I thought about doing it a few times, but never did, they tasted to damn good!

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