TRY IT TUESDAY
CRUNCHY MONKEY BARS
I'm the world's worst baker, and something always goes wrong when I try to make a dessert. I decided to give this yummy delight a try and actually didn't screw it up. Yay! If you like peanut butter and chocolate, this is a super simple recipe.
1 Roll Pillsbury Refrigerated Chocolate Chip Cookie Dough
1 Roll Pillsbury Refrigerated Peanut Butter Cookies
1 Cup Mashed Peeled Bananas - about 2 bananas
1 Cup Chocolate Flavored Hazelnut Spread
1 Cup Crushed Dried Banana Chips or Substitute your favorite nuts
Preheat your oven to 375 degrees, then coat your pan with cooking spray. Let the cookie dough stand at room temperature for about 10 minutes or so to soften. In a large bowl, break up both rolls of cookie dough, then mix with a wooden spoon or knead with your hands. With the spoon, stir in the mashed bananas, mixing well, then spread in the pan.
Bake for 18-22 minutes or until the top is golden brown, and toothpick inserted comes out clean. Remove from the oven, then immediately spoon chocolate hazelnut spread over the top. Let it stand for 20 seconds to soften, then spread evenly over the crust. Top with the banana chips or nuts and cool for 30 minutes, then refrigerate for at least an hour before serving. Yummy!