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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Gooey , chunky and delicious! A great treat! :) Ingredients:
1 stick unsalted butter |
3/4 cup flour |
2 tablespoons unsweetened baking cocoa |
1/2 cup graham cracker crumbs |
1/3 cup sugar, plus 2 tablespoons |
1 tablespoon brown sugar |
4 oz dark chocolate chunks |
1/2 cup salted peanuts |
1 banana, chopped to 1/2″ pieces |
1 tablespoon heavy cream |
Directions:
1. Preheat oven to 350 degrees.
2. Generously grease and lightly flour a 9″ square casserole.
3. In a medium sized bowl, combine 6 tablespoons of the butter, softened, with 1/2 cup of the sugar and the baking cocoa.
4. Cut flour and graham cracker crumbs into the mixture until the dough just comes together.
5. Press dough into the bottom of the casserole in an even layer.
6. Bake for about 15 minutes, until slightly golden.
7. Remove from heat and turn off oven.
8. While crust is still hot, sprinkle the chocolate, peanuts and banana pieces evenly across the top.
9. In a heavy-bottomed skillet, heat up the remaining 2 tablespoons of the butter with the remaining 2 tablespoons sugar, 1 tablespoon brown sugar and the heavy cream.
10. Bring to a boil, stirring with a spatula, and let bubble for about 1 minute, until the fats and sugar are congealed and no longer separate.
11. Turn off heat.
12. Carefully lift pan and drizzle caramel evenly over the casserole.
13. There should be enough to just cover any crust surface.
14. Refrigerate casserole for 20 minutes or until completely cool and hardened.
15. Cut into cubes and serve.
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