Guest Post #3: Peanut Butter Banana S'mores Bars

So my friends, once more my exams have come but at least instead of lasting 3 weeks, they are only lasting a week  

In order to have some preparation time and all that, I would like you all to give a warm welcome to some stunning guest posts ranging from sweet to savoury (or should I say savoury to sweet) with a little surprise in the middle for you all!

As always, see you all on the other side mes cheris!

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Ok guys, so today I want you to meet Ace… sorry oops, that is just how I have started thinking of her in my head. Meet Jennie from The Messy Baker! Why do I think of Jennie as Ace? Well, if you have visited her blog before, I suppose I won’t have to explain a single thing

But if you havem’t, here is what to expect

• Mouth-watering, incredibly stunning photography – food porn at the highest level
• Recipes that blow your mind they are that creative
• A sunny, fun and awesome person

But why am I describing her amazing works to you? You can see for yourself right here!

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Hello Uru fans!!! I’m Jennie from The Messy Baker, and I’m here to fill in while Uru is knee deep in school books and test taking. Good luck, Uru!

Let me just begin by saying that Uru is my hero. The girl is the queen of chocolate, with 100+ drool-worthy, drop any chocoholic to their knees, chocolate recipes. She wields her wooden spoon and decadent desserts like a

• Tim Tam toasted marshmallow malted thick shake
• Nutella crème brûlée
• Brown butter Nutella brownie tart

expertly appear for the world to swoon over. When I grow up, I wanna be just like Uru!

I’ve been reading Uru’s blog since I started my own blog back in December 2011. I adore her personality, her creative storytelling, and, of course, her delicious recipes. Uru recently celebrated a 1 year blogiversary, so I decided to celebrate with…You guessed it, a chocolatey dessert .
Peanut butter banana s’mores bars to be exact.
They’re gooey. They’re fudgy. They’re made with a brown butter graham cracker crust. They’re DELICIOUS! My brother took the pan of bars home the other day, but they never actually made it home. Not sure where he took them, but the rest of my family never got so much as a sniff of those bars. My heart breaks for them, because these bars are amazing.

Let’s talk about brown butter for a second. Hands down, it’s the best invention ever! I only discovered it a few weeks ago, and I’m already head-over-heels in love with the stuff. It’s warm nutty flavor gets me every time. Even if I wanted to break up with it, I couldn’t, because I just can’t stay away from that buttery flavour .

As if the brown butter crust wasn’t enough, I topped it with a fudgy mixture of melted chocolate, mashed bananas, and creamy peanut butter. All the things that belong together…in holy matrimony, forever and ever.
Wait, it gets better. I sprinkled the chocolate layer with marshmallows and toasted almonds.

Yum!

Here’s what a bite of this is like: Brown butter graham cracker crust swirls together with the fudgy chocolate peanut butter banana layer, pairing so perfectly together with the nuttiness of the crust and the pudding-like layer of the chocolate, then you get the crunch from the toasted almonds and the sweet burst from the soft clouds of fluffy marshmallows. You’re immediately transported to dessert heaven, watching yourself enjoy every bit of that chocolatey dessert from the land of the extraordinary, wishing it would never end.

Don’t worry, my friend, there’s an entire 9-by-13-inch pan just waiting to be devoured.

Enjoy!

Peanut Butter Banana S’mores Bars

Bar Layer

Ingredients:

• 16 graham crackers
• 2 tbs. brown sugar
• 1/2 tsp. kosher salt
• 2 sticks unsalted butter

Method:

1. Preheat oven to 350 degrees (180 degrees C). Butter a 9-by-13 baking dish.
2. Add butter to a small saucepan over medium heat and simmer until it turns slightly amber in colour and begins to smell nutty, about 5-7 minutes.
3. Place graham crackers, brown sugar, and salt into the bowl of a food processor. Pulse to a fine crumb.
4. Slowly pour in the brown butter while slowly pulsing until the crust represents wet sand.
5. Pour the mixture into the prepared baking dish and press evenly onto the bottom of the dish.
6. Bake until golden brown, about 10 minutes.

Chocolate Layer

Ingredients:

• 1 1/2 cups milk chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 cup half + half
• 2 ripe bananas
• 1/2 cup peanut butter
• 2 tbs. agave nectar
• 1 1/2 cups mini marshmallows
• 1 cup toasted almonds, chopped

Method:

1. Add both chocolates to a large bowl. Set aside.
2. In a medium-sized bowl, add both bananas and mash with a fork or a potato masher until smooth. Stir in peanut butter and agave.
3. In a small saucepan, bring cream and half + half to a boil. Pour mixture over chocolate and let sit for 1 minute. Stir until chocolate is completely melted.
4. Fold in the peanut butter banana mixture until well incorporated. Fold in the marshmallows.
5. Pour batter over graham cracker crust and sprinkle with toasted almonds. Cover and refrigerate until the chocolate topping is completely set, about 4 hours.
6. Cut into bars and serve chilled. Store in refrigerator for up to 7 days.

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Wow, am I the only one having a bit of a sugar-loving overload right now? Did you miss any awesome ingredient in these scrumptious gooey bars Jennie? Nope, didn’t think so
Thank you so much for lighting up my blog today with this incredible recipe which shall be promptly made… as in right now
If you all want more recipes like this and wish to indulge in serious drooling (a towel is recommended equipment for this activity) come check out Jennie’s delicious eats over at The Messy Baker!

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