1 cup butter
2 eggs, beaten
1 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
1 7 ounce can refrigerated banana pudding mix
1 1/2 cups milk
1 1/2 teaspoons milk roasted bean
1 cup semisweet chocolate chips
1 cup sliced marshmallows
1 teaspoon vanilla extract
1 1/2 cups milk chocolate chips
1 cup chocolate brownie mix
1 cup sliced almonds
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, baking powder, baking soda and salt; cut however much you like. Set down pan on a baking sheet.
Melt butter in 2 small saucepan, stirring constantly until shimmering.
Melt eggs in microwave oven or in small large skillet over low heat (do not heat more than the 250 watt bulb) stir in sugar and salt; then gradually mix in vanilla extract until thoroughly blended.
Melt banana pudding mix or milk in larger glass saucepan, stirring constantly until fully incorporated. Add cereal mixture, milk, banana pudding mix, banana pudding mix with milk, margarine, sugar, egg yolks and vanilla extract; stir gently until well blended. Change to small baking dish or greased muffin cup (with knife or metal spatula); pour half of mixture into prepared pan. Sprinkle half of sliced almonds, pineapple and chocolate chips over crust; spread remaining batter over crust.
Bake for 10 minutes in the preheated oven; remove from oven. Cool completely. Sprinkle remaining chocolate over crust. Sprinkle remaining chocolate on top of crust; refrigerate for a few minutes and remove from pan. Cool completely before cutting into squares. Store in refrigerator. Slice left over onto serving plates; frost top carefully with warm blue icing.