Salted Caramel Chocolate Shortbread Bars

Ingredients:

• 2 cups all-purpose flour
• 2 tsps baking powder
• 1/4 tsp salt
• 1 cup unsalted butter (at room temperature)
• 1/2 cup sugar
• 1/2 cup unsalted butter (cut into 8 pieces)
• 1/2 cup sugar
• 2 tbsps light corn syrup
• 14 ozs sweetened condensed milk
• 8 ozs chocolate (finely chopped, I used bittersweet)
• fleur de sel (for sprinkling, optional)
• Directions:

Preheat oven to 325 F. Line a 9×13-inch baking pan with parchment paper.

To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it’ll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won’t melt when you add the warm chocolate in the next step).

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.

Banana Banana Bread

Directions

• Prep
  15 m
• Cook
  1 h 5 m
• Ready In
  1 h 20 m

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
Market Pantry Salted and Unsalted Butter 1-lb 
2 / $7.00 
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• 3/4 cup brown sugar
Market Pantry Brown Sugar 2 lbs 
10 for $10 
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• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 
  

Banana Oatmeal Cookies

INGREDIENTSNutrition

SERVINGS6YIELD24 CookiesUNITSUS

• 3bananas, ripe
• 1⁄3cup canola oil
• 2cups quick-cooking oats
• 1⁄2cup chocolate chips
• 1teaspoon vanilla extract
• cooking spray

• DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, mash bananas with a fork until no longer lumpy. If bananas aren't very ripe, a hand mixer may be used. Stir in oil, oats, chocolate chips, and vanilla.
  3. Lightly grease a cookie sheet.
  4. For each cookie, spoon about 2 tablespoons of cookie mixture (or more depending on how big you want the cookie) onto the cookie sheet. Bake for 15-20 minutes.
  5. **IF batter seems a little dry, add a little milk to moisten.
  6. Variations: Instead of chocolate chips add raisins or craisins. Chopped walnuts are great in these cookies. Or, try coconut oil instead of canola oil.

Favorite Dessert

Banana Pudding IV

• Prep
  30 m
• Ready In
  3 h 30 m

Recipe By:Patty

"A quick and easy banana pudding recipe - enjoy!"

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk

• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

Directions

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.