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Banana Crunch Bars

Makes: 16 to 20 servings Yield: 16 to 20 bars
Prep 20 mins Chill 4 hrs Bake 350°F 10 mins Stand 20 mins
Banana Crunch Bars
Ingredients
  • 1 3/4  cups  crushed chocolate wafers (about 36 wafers)
  • 1/2  cup  sugar
  • 1/4  cup  unsweetened cocoa powder
  • 1  teaspoon  vanilla
  • 1/2  cup  butter, melted
  • 3  tablespoons  light-colored corn syrup
  • 2  tablespoons  butter
  • 2  medium bananas, sliced (1-1/2 cups)
  • 1  teaspoon  rum flavoring
  • 1/2  cup  semisweet chocolate pieces
  • 1/2  cup  peanut butter-flavored pieces
  • 1  teaspoon  shortening
Directions

1. Preheat oven to 350 degree F. In a medium bowl combine the crushed wafers, sugar, cocoa powder, and vanilla. Stir in 1/2 cup melted butter. Press into bottom of a greased 8x8x2-inch baking pan. Bake for 10 minutes. Cool slightly on a wire rack, about 10 minutes.

2. In a small saucepan combine corn syrup and 2 tablespoons butter. Stir over medium heat until melted and bubbly. Remove from heat; stir in bananas and rum flavoring. Spoon banana mixture in an even layer over baked crust.

3. In a small saucepan combine the chocolate pieces, peanut butter-flavored pieces, and shortening. Stir over low heat until melted. Drizzle over the banana mixture. Cover and chill until set. Let stand at room temperature 20 minutes before cutting into bars. Serve the same day. Makes 16 to 20 bars.

Nutrition Facts (Banana Crunch Bars)
  • Servings Per Recipe 16,
  • cal. (kcal) 253,
  • Fat, total (g) 14,
  • chol. (mg) 22,
  • sat. fat (g) 8,
  • carb. (g) 31,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 21,
  • pro. (g) 3,
  • vit. A (RE) 0,
  • vit. A (IU) 292,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 204,
  • Potassium (mg) 161,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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