Banoffee Bars with Peanut Butter Frosting2015-12-29
- Skill Level: BASIC
This heavenly version of banoffee pie is ridiculously easy to make. Banoffee Bars is enriched with Peanut Butter Frosting. See the recipe.
- 8 oz. (2 sticks) unsalted butter (for the toffee)
- 2/3 c. sugar (for the toffee)
- 1/3 c. light brown sugar (for the toffee)
- 1/2 tsp. kosher salt (for the toffee)
- 2 overripe bananas, mashed (about 1 c.) (for the bars)
- 8 oz. sugar (for the bars)
- 1/3 c. brown butter, melted but cool (for the bars)
- 2 large eggs (for the bars)
- 1 tbl. spiced dark rum (for the bars)
- 5 oz. flour (for the bars)
- 1 tsp. baking powder (for the bars)
- 1/2 tsp. baking soda (for the bars)
- 1/2 tsp. ground cinnamon (for the bars)
- 2/3 recipe of toffee (for the bars)
- 8 oz. cream cheese, softened (for the frosting)
- 1/3 c. peanut butter (for the frosting)
- 1 c. confectioner's sugar (for the frosting)
Start by making the toffee. Line a 1/2 sheet pan with parchment or a silicone mat. Heat the butter, sugars, and salt together, stirring slowly, until the mixture turns caramel brown and reaches 300°F on a candy thermometer. Pour out onto the parchment or mat, and allow to cool until completely solid. Break into small pieces.
Preheat your oven to 350°F. Prepare a 9"x13" pan by spraying it with nonstick spray, line it with parchment, then spray the parchment with nonstick spray.
Combine the bananas, sugar, browned butter, eggs, and rum and mash to combine. Fold in the dry ingredients and 2/3 of your toffee bits, and stir until well-combined. Pour into the pan and spread into an even layer, and bake 25-30 minutes until a toothpick comes out with only a few moist crumbs. Allow to cool completely in the pan, then remove from the pan and carefully peel off the parchment.
To make the frosting, blend the cream cheese and peanut butter together until uniform and smooth. Carefully blend in the confectioner's sugar, then spread the frosting into an even layer on the baked bars. Cut into 24 pieces (6 pieces by 4 pieces), and top each bar with a little bit of the reserved crushed toffee bits.