Wednesday, August 28, 2013
Banana Split Bars
My grandma, on my step-moms side, has made this dessert for us since we were little. Literally all 8 of us (my dad, step-mom, 3 siblings, grandparents, and I) eat a full batch like it is nothing. Seconds and thirds are not uncommon. I made it for my husband for the first time. He fell IN LOVE with this dessert. It really is the perfect summer dessert (it has been blazing here lately and super humid, without any air conditioning). Isn't everything better in bar form?
3 cups graham cracker crumbs
6 Tbsp sugar
2/3 cup butter, melted
4 ripe bananas
1/2 gallon vanilla ice cream
1 cup chopped peanuts
6 ounce package chocolate chips
1/2 cup butter, softened
2 cups powdered sugar
1 1/2 cups evaporated milk, about a 13 ounce can
1 teaspoon vanilla
1 8-ounce container Cool Whip
1. Line a jelly roll pan with parchment paper (the parchment paper is not a necessary step, but it will make it SO much easier to remove when you are ready to eat).
2. Mix graham cracker crumbs and sugar in a bowl. Add the 2/3 cup melted butter. Press firmly onto the bottom of your jelly roll pan.
3. Slice your bananas thin, and place them evenly on top of your graham cracker crust.
4. Place 1/2 inch slices of ice cream over the bananas (you can either let your ice cream get soft, or literally cut your ice cream with a knife).
5. Sprinkle peanuts over the ice cream. Freeze until firm.
6. Meanwhile, melt chocolate chips and 1/2 cup butter over low heat. Add powdered sugar and evaporated milk. Cook and stir constantly until VERY thick and smooth (this took me 20 minutes).
7. Remove from heat. Add vanilla. Cool.
8. Pour over ice cream layer. Return to freezer.
9. When firm, spread thawed cool whip over the top of the chocolate syrup.
10. Remove dessert 10-15 minutes from freezer before serving to help the cutting process be much simpler.