Fun bunny fact: Izzy is obsessed with chewing the buttons on my pajama shirt.
I know this has nothing to do with today’s recipe, but I realized I missed a bunny post over the weekend and wanted to make sure you all get your weekly dose of rabbit talk.
Anyway, as I write this post, she is going to town on those buttons. I think she’s trying to tell me she’s been watching me eat too many of these banana caramel bars, and now it’s her turn to eat, but a small part of me also likes to think she just loooves cozying up to me and adores my wonderful company. And thinks my shirt tastes amazing. There’s probably some caramel on it somewhere…
I think we all know which is actually true, but before you say it out loud…look what I made for you!
The base for these bars is akin to that of a homemade granola bar, so I’m totally ok with you eating one of these for breakfast. So what if there’s a little caramel and chocolate involved, aren’t there cereals that consist entirely of miniature chocolate chip cookies?
They also make a fabulous dessert or afternoon snack. Mondays need some versatility, you know? And I think I need to find my back up pajama buttons.
One Year Ago: Sweet Potato Pie
- FOR THE BARS:
- ¼ cup honey
- ¼ cup corn syrup
- ½ cup (1 stick) unsalted butter
- ¼ cup packed brown sugar
- 2 medium ripe bananas, mashed
- 1 tsp vanilla extract
- 2 cups quick cooking oats (not rolled oats)
- 1 ½ cup puffed rice cereal (like Rice Krispies)
- FOR THE CARAMEL:
- ½ cup brown sugar
- ½ cup heavy cream
- 1/4 tsp sea salt
- 2 Tbsp butter
- 1 tsp vanilla extract
- I used extra chocolate glaze from this recipe
- Preheat oven to 350 degrees F and grease an 8x8” baking pan and set aside.
- Melt the butter in a medium-large saucepan. Stir in the honey, corn syrup and brown sugar and cook for 5 minutes over a medium-low heat, stirring constantly. Add in the mashed banana and cook for another two minutes. Pour in the oats, cereal and vanilla extract and stir to incorporate the dry ingredients thoroughly. Scrape the mixture into the prepared baking sheet, then use a spatula to spread the mixture evenly. Bake for 15-20 minutes, or until golden brown on top. Transfer the pan to a wire rack to cool while you make the caramel.
- In a small saucepan, stir together the brown sugar, cream and salt over low heat until the sugar has dissolved completely. Turn the heat up to medium-high, and bring the mixture to a boil. Let it simmer for 5 mins, stirring constantly, until the mixture has thickened slightly. Remove from heat and add the butter and vanilla extract. Stir until the butter has melted, then pour the caramel over the baked base and spread it so it covers the entire surface. Refrigerate until the caramel is firm, then pipe on the chocolate glaze and return to the fridge to let the glaze set, then cut and serve! Leftover can be stored in an airtight container in the fridge for up to a week.
Adapted from Top With Cinnamon