This Chocolate Banana Nut recipe was a prize winning recipe from Betty Crocker a few years ago, so I thought I would try them to see if they were prize worthy.
The recipe uses a sugar cookie mix which makes them a little easier to put together. Well, to be prize worthy around my house means that have to disappear fast which they did!
So let me say these definitely pass the yummy test! I will be making these again!
- 1 pouch (1 lb. 1.5oz) Betty Crocker sugar cookie mix.
- ½ cup plus 2 Tbsp. butter, softened
- 1 egg
- ¾ cup mashed ripe bananas (about 2 medium bananas)
- ½ cup chopped walnuts
- 1¼ cup semisweet chocolate chips
- Heat the oven to 350 degrees. Spray the bottom of a 9x9 dish with cooking spray, or line it with aluminum foil and spray the aluminum foil for an easier way to cut them.
- In a bowl, mix together the cookie mix, ½ cup of the butter and egg until a soft dough forms.
- Reserve one cup of the dough for later. Add the mashed bananas and walnuts to the cookie dough and mix well.
- Spread in the bottoms of the pan.
- In another bowl, microwave ¾ cups of the chocolate chips and the 2 Tbsp. of the butter for about 1 minute stirring after about 30 seconds, until melted and smooth. Add the chocolate to the reserved 1 cup cookie dough and stir until blended. Drop the chocolate dough by spoonfuls over the top of the banana mixture. Spread it out so that it covers most of the banana dough. Swirl it with a knife to give it a marbled look.
- Bake for 35-40 minutes or until a toothpick in the middle comes out clean. Cool.
- Melt the rest of the chocolate chips and place in a small plastic bag. Cut the very end of a corner so you can squeeze the chocolate to drizzle over the top.
- Sprinkle a few more nuts on top.
- Let cool for about 2 hours before cutting into bars.