1/2 cup toasted and chopped chocolate pieces, separated by removal of seeds and stems
1/3 cup fluffy egg whites
1/2 cup cotton candy pieces, separated by separation of pieces
1/2 teaspoon vanilla extract
1 (3 ounce) package banana flavored whipped topping mix
1 (8 ounce) package cream cheese, softened
1 pinch garlic powder
1/2 (16 ounce) package frozen whipped topping, thawed
1 (1.5 oz) bar cinnamon and nutmeg flavored mini candy bar cookies, melted
Preheat oven to 375 degrees F (190 degrees C).
Place 1/2 of frozen chocolate and egg whites in a medium saucepan with a splash of water, and let bath for 20 minutes. Drain chocolate, but reserve 1 tablespoon for delicious banana-flips to dip in.
Beat cream cheese, 2/3 of the cream cheese, and 1/2 of the cream cheese in a medium bowl. Beat until light and fluffy. Add 1/2 cup of vanilla, and beat until fluffy. Add 1/2 teaspoon of cinnamon in a thick syrup. Add remaining cream cheese, 2/3 of the cream cheese, and 1/2 of the cream cheese; beating until blended.
Add remaining 1 teaspoon of cinnamon and nutmeg until just started. Spread half of cream cheese mixture over reserved banana-flips, and spread remaining 1/2 teaspoon of cinnamon and nutmeg over top.
To assemble the bars, press one half of the cream cheese mixture over the bottom of each one, then over the top of the entire creation so that the whole thing looks like a banana. Starting at the bottom, press each banana to make sure it is covered with cream cheese mixture. Starting at the top, press on the side from bottom, then pressing the sides and bottom together. Starting at the top, press gently on the sides and bottoms of bars to ensure they are completely covered. Don't press any parts of the way down!
Wrap each bar with a small thin layer of whipped topping, then cut into 16-inch circles like confetti. Starting at the end, pinch the sides together and squish with a spoon to seal completely.
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