Brown Banana Derby Pie Bars
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- Shortbread crust:
- 1¼ cups all-purpose flour
- ¼ cup lightly packed dark brown sugar
- ¼ teaspoon coarse sea salt
- 1 cup (2 sticks) unsalted butter
- Filling:
- ⅓ cup lightly packed dark brown sugar
- 2 overripe brown bananas, peels reserved
- 1 large egg
- ¼ teaspoon coarse sea salt, plus extra for top
- 4 tablespoons bourbon, divided
- ¾ cup bittersweet chocolate chips
- 6 tablespoons all-purpose flour
- 1 cup toasted pecans or walnuts, divided
- 1 (15-ounce) jar store-bought dulce de leche
- ¼ cup heavy cream
Procedure
Prep the pan: Heat oven to 350°F. Line an 8" x 8" baking pan with parchment paper, leaving a few inches hanging over the sides.
Make the crust: In a medium bowl, whisk flour, brown sugar and salt. Melt butter in a small saucepan, stirring occasionally, until foaming subsides and butter is golden brown and smells nutty. Stir half the butter (reserve the other half for filling, keep warm) into dry ingredients with a wooden spoon (dough will still be crumbly). Press into the bottom of baking pan.
Bake the crust: Bake for about 15 minutes until light brown.
Make the filling: In your KitchenAid Pro Line® Series blender, add remaining warm brown butter, brown sugar, banana flesh, egg, salt, 2 tablespoons bourbon, and chocolate chips. Blend on high until smooth. Pulse in flour until smooth. Pulse in ¾ cup nuts (don’t overblend, you want some texture). Pour filling into baked crust. Bake for about 20-25 minutes.
Banana dulce de leche: In a small saucepan, add banana peels, remaining 2 tablespoons bourbon, dulce de leche, and heavy cream. Bring to a boil, remove from heat and let steep while the bars bake (the flavor will intensify the longer it sits).
Bake: When bars are still warm, sprinkle them with remaining nuts and a little salt. Cut into bars and drizzle with about ½ cup dulce de leche before serving.
Notes:
What’s left: Spent banana peel, egg shells.
Store extra dulce de leche in the fridge for about a week. Rewarm and drizzle over ice cream or cakes.
Make the crust: In a medium bowl, whisk flour, brown sugar and salt. Melt butter in a small saucepan, stirring occasionally, until foaming subsides and butter is golden brown and smells nutty. Stir half the butter (reserve the other half for filling, keep warm) into dry ingredients with a wooden spoon (dough will still be crumbly). Press into the bottom of baking pan.
Bake the crust: Bake for about 15 minutes until light brown.
Make the filling: In your KitchenAid Pro Line® Series blender, add remaining warm brown butter, brown sugar, banana flesh, egg, salt, 2 tablespoons bourbon, and chocolate chips. Blend on high until smooth. Pulse in flour until smooth. Pulse in ¾ cup nuts (don’t overblend, you want some texture). Pour filling into baked crust. Bake for about 20-25 minutes.
Banana dulce de leche: In a small saucepan, add banana peels, remaining 2 tablespoons bourbon, dulce de leche, and heavy cream. Bring to a boil, remove from heat and let steep while the bars bake (the flavor will intensify the longer it sits).
Bake: When bars are still warm, sprinkle them with remaining nuts and a little salt. Cut into bars and drizzle with about ½ cup dulce de leche before serving.
Notes:
What’s left: Spent banana peel, egg shells.
Store extra dulce de leche in the fridge for about a week. Rewarm and drizzle over ice cream or cakes.
Brown Banana Derby Pie Bars
By Recipe courtesy of Scraps
Serves
Ingredients
- Shortbread crust:
- 1¼ cups all-purpose flour
- ¼ cup lightly packed dark brown sugar
- ¼ teaspoon coarse sea salt
- 1 cup (2 sticks) unsalted butter
- Filling:
- ⅓ cup lightly packed dark brown sugar
- 2 overripe brown bananas, peels reserved
- 1 large egg
- ¼ teaspoon coarse sea salt, plus extra for top
- 4 tablespoons bourbon, divided
- ¾ cup bittersweet chocolate chips
- 6 tablespoons all-purpose flour
- 1 cup toasted pecans or walnuts, divided
- 1 (15-ounce) jar store-bought dulce de leche
- ¼ cup heavy cream
Procedure
Prep the pan: Heat oven to 350°F. Line an 8" x 8" baking pan with parchment paper, leaving a few inches hanging over the sides.
Make the crust: In a medium bowl, whisk flour, brown sugar and salt. Melt butter in a small saucepan, stirring occasionally, until foaming subsides and butter is golden brown and smells nutty. Stir half the butter (reserve the other half for filling, keep warm) into dry ingredients with a wooden spoon (dough will still be crumbly). Press into the bottom of baking pan.
Bake the crust: Bake for about 15 minutes until light brown.
Make the filling: In your KitchenAid Pro Line® Series blender, add remaining warm brown butter, brown sugar, banana flesh, egg, salt, 2 tablespoons bourbon, and chocolate chips. Blend on high until smooth. Pulse in flour until smooth. Pulse in ¾ cup nuts (don’t overblend, you want some texture). Pour filling into baked crust. Bake for about 20-25 minutes.
Banana dulce de leche: In a small saucepan, add banana peels, remaining 2 tablespoons bourbon, dulce de leche, and heavy cream. Bring to a boil, remove from heat and let steep while the bars bake (the flavor will intensify the longer it sits).
Bake: When bars are still warm, sprinkle them with remaining nuts and a little salt. Cut into bars and drizzle with about ½ cup dulce de leche before serving.
Notes:
What’s left: Spent banana peel, egg shells.
Store extra dulce de leche in the fridge for about a week. Rewarm and drizzle over ice cream or cakes.
Make the crust: In a medium bowl, whisk flour, brown sugar and salt. Melt butter in a small saucepan, stirring occasionally, until foaming subsides and butter is golden brown and smells nutty. Stir half the butter (reserve the other half for filling, keep warm) into dry ingredients with a wooden spoon (dough will still be crumbly). Press into the bottom of baking pan.
Bake the crust: Bake for about 15 minutes until light brown.
Make the filling: In your KitchenAid Pro Line® Series blender, add remaining warm brown butter, brown sugar, banana flesh, egg, salt, 2 tablespoons bourbon, and chocolate chips. Blend on high until smooth. Pulse in flour until smooth. Pulse in ¾ cup nuts (don’t overblend, you want some texture). Pour filling into baked crust. Bake for about 20-25 minutes.
Banana dulce de leche: In a small saucepan, add banana peels, remaining 2 tablespoons bourbon, dulce de leche, and heavy cream. Bring to a boil, remove from heat and let steep while the bars bake (the flavor will intensify the longer it sits).
Bake: When bars are still warm, sprinkle them with remaining nuts and a little salt. Cut into bars and drizzle with about ½ cup dulce de leche before serving.
Notes:
What’s left: Spent banana peel, egg shells.
Store extra dulce de leche in the fridge for about a week. Rewarm and drizzle over ice cream or cakes.