Banana Smores bars

31 Aug

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I made these for a staff potluck. I like them because they are delicious, unusual, and have a fun presentation. They are not gluten or dairy free and is adapted from a food network magazine recipe.

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1 3/4 cups salted pretzels
1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter
1 cup packed brown sugar
2 extra large eggs
1 small very ripe banana
2 teaspoons vanilla extract
8 marshmallows
1 teaspoon olive oil
1/3 cup chocolate chips
1 tablespoon peanut butter

Preheat oven to 350. Line a 9 by 13 glass baking pan with aluminum foil, leaving an overhang on all the sides. Oil the foil.

Pulse 1 cup pretzels in a food processor until finely ground. This should be about 1/2 cup crumbs, if it is less, add more pretzels.

Combine pretzel crumbs, flour, baking soda, and salt in a large bowl.

Melt the butter in a saucepan. Remove from heat and stir in brown sugar. Let cool for several minutes and then add the eggs (already beaten) and vanilla. Stir the butter mixture into the flour mixture. Do not overmix.

Spread the batter into the pan. Break the remaining 3/4 cup pretzels into pieces and scatter them over the top of the mixture, pressing them down.

Bake until golden brown and a toothpick inserted comes out clean, 25-30 minutes. Let cool completely.

Lift the foil from the pan with the bars in it and place on a baking sheet. Cut marshmallows into half and then press them cut side down on top of the bars, spacing them out so there will be at least one on each bar.

Broil them in the oven, 2-3 minutes until golden brown. You will probably need to rotate the pan in the oven, keep an eye on them so they dont burn! Let cool.

Microwave the chocolate chips, oil, and spoon of peanut butter for 30 seconds- 1 minute stirring. Drizzle the melted mixtures over the bars. Let harden at room temperature or in the fridge before serving. These are the best within a day or two.

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