Chef notes
The funny name of this classic British dessert is a combination of the words "banana" and "toffee." I gave this UK favorite a very American twist by adding chopped candy bars and roasted salted peanuts.
(Created by TODAY with our sponsor Snickers)
Technique tips: Make the dessert no-bake by skipping the crust baking step. It produces a softer crumbly crust that's still just as delicious! The crust and caramel layer can be made in advance and frozen. Thaw completely before topping with bananas and chocolate.
Swap options: Use chocolate wafers or graham crackers instead of shortbread cookies to make the crust. Or you can use a premade cookie crust or canned dulce de leche caramel to cut prep/cook time.
Ingredients
- 12 ounces shortbread cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter
- 2/3 cup dark brown sugar
- 1 14-ounce can sweetened condensed milk
- 1/2 teaspoon kosher salt
- 2 cups heavy cream
- 1 tablespoon granulated white sugar
- 2 large bananas
- 2 Snickers bars, chopped, divided
- 1/2 cup chopped roasted salted peanuts
Preparation
For the crust:
1.Preheat oven to 350°F.
2.Crush the cookies in a food processor until it becomes very fine crumbs that are about the texture of sand. Pour into a bowl, add the melted butter and mix until evenly combined. Transfer to a tart pan and press tightly into the bottom and up the sides of a pan using your fingers. Use a fork to prick around the bottom of the tart crust.
3.Bake for 10 minutes or until slightly golden and set. Remove from oven and let cool completely (if the crust has puffed while baking, use the bottom of a glass to press it down and around the sides while still hot).
For the filling:
1.Combine butter and sugar in a heavy-bottom saucepan over low heat. Stir until both are melted completely.
2.Add the condensed milk and stir continuously until the mixture comes up to a boil. Allow to boil for about 1 minute (keep stirring throughout) or until the caramel has darkened and thickened.
3.Remove from heat and immediately pour the caramel into the tart crust. Spread evenly then let cool completely and chill for at least one hour.
For the topping:
Whip the cream with the sugar until stiff. Fold about 3/4 of the chopped Snickers bars into the whipped cream.
To assemble:
Arrange the bananas over the caramel. Top with the Snickers whipped cream, and garnish with chopped salted peanuts and the remaining chopped Snickers.
