Tuesday, April 8, 2014

Make This: Pudding Pie Bars with an Adult Twist

I do this all the time… I go looking for a deliciously sweet snack in the kitchen and, of course, there’s always something there to satisfy (did I mention at any point that I have a HUGE sweet tooth?).  I happened upon a box of chocolate pudding. Quick, delicious and packed with chocolate flavor. Perfect right? Not quite… I start to dream about how I can turn this little box of chocolate pudding into something magical. Yeah I know, instant pudding is pretty magical on its own. Add a little milk, and within minutes you’re spooning creamy deliciousness into your face like there’s no tomorrow. Magic yes, but not riding on a unicorn bareback with Ryan Gosling magical. I won’t settle for anything less!
That’s it. That’s pretty much how I came up with this recipe. Daydreaming while plagued with a serious sweet tooth to satisfy = danger. Plus some graham cracker, peanut butter, bourbon and bananas. 
Pudding Pie Bars with Bourbon Bananas
For the crust
2 1/2 cups finely crushed graham cracker
2 Tblsp peanut butter
2 Tblsp coconut oil
Crush the graham crackers into a fine crumb in a medium mixing bowl (I used my hands to crush them up. Melt the peanut butter and coconut oil in the microwave until smooth. Pour into the crumb bowl and mix with your hands until the mixture is moist and will clump together in your hands. If the mix seems too dry, add a little more melted peanut butter or oil. Press the crumb mixture into a small rectangular baking dish, lined with parchment paper. *NOTE: It is super important to really press the mixture into the baking dish, making sure that it all sticks together. Otherwise, when you cut into the crust, it will just fall apart.
Bake for 10 min at 350 degrees.

For the bourbon bananas
1 semi ripe but firm banana
1 Tblsp bourbon
1/2 tsp. dark brown sugar
Sprinkle of cinnamon
Sprinkle of nutmeg
Pour your 1 tblsp. of bourbon into a small sauce pan. Cut the banana into thick chunks and place in the sauce pan with the bourbon, making sure no slices are stacked on top of another. Sprinkle with brown sugar, cinnamon and nutmeg. Heat over low heat and let simmer about one minute. Using a fork, gently turn the banana slices over and simmer for another minute.
Assemble the bourbon bananas evenly on top of your baked crust.

For the Peanut butter and white chocolate sauce
1/4 cup milk
1/4 cup crunchy peanut butter
1/4 cup white chocolate chips
In the same saucepan that you simmered your bourbon bananas (why dirty another dish?) heat milk on low heat. Add in peanut butter and white chocolate. Melt until smooth. Mixture should be runny enough to easily pour over your crust and bananas. Pour evenly over crust and refrigerate until set. 

For the chocolate pudding layer
1 box instant chocolate pudding
2 cups cold milk
Follow the directions on the package. The milk is reduced to 2 cups to make a firmer filling. Pour the chocolate pudding immediately into the cooled crust. Pop in the fridge for at least 2 hours to set before cutting into squares.
P.S….. Ryan, I’ll be waiting.
xoxo - Sugar Dame

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