Personal

Car Stuff

Extras

Banana S'more Nut Bars

From: bonappetit.com
SERVES 12–16

Nonstick vegetable oil spray
15 whole graham crackers (about 8 ounces)
2 tablespoons (packed) dark brown sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, melted
10 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), finely chopped
5 ounces semisweet or bittersweet chocolate (do not exceed 70% cacao), finely chopped
1/2 cup smooth peanut butter
2 tablespoons honey
1 cup heavy cream
2 ripe bananas, mashed well
1/2 cup mini marshmallows
1 cup salted, dry-roasted peanuts

Preheat oven to 350°. Coat a 13x9x2-inch glass baking dish with nonstick spray. Pulse graham crackers in a food processor until coarse crumbs form (there will be about 2 cups). Combine graham cracker crumbs, brown sugar, and salt in a medium bowl. Add butter; stir to blend. Pour into prepared baking dish; press evenly onto bottom of dish.

Bake until light golden brown around edges and center springs back after being pressed gently with your fingertips, 8–10 minutes.

Stir both chocolates, peanut butter, and honey in a large metal bowl to combine; set aside. Bring cream to a boil in a small saucepan. Pour over chocolate mixture. Let sit until chocolate begins to melt, 2–3 minutes. Stir until chocolate is completely melted and ingredients are blended. (If chocolate isn't completely melted, set bowl over a large saucepan of simmering water and stir until smooth). Fold bananas, then marshmallows into chocolate mixture. Pour batter over graham cracker crust in pan and smooth top. Sprinkle peanuts over. Refrigerate until topping is completely set, about 3 hours. DO AHEAD: Bars can be made 2 days ahead. Keep chilled.

Cut into bars. Serve chilled.