1/2 cup bourbon
1/2 cup strengthening creamer
1/2 cup peanut oil
2 cups banana halves
2 tablespoons marshmallow creme
1 cup 1/4 cup chocolate syrup
1 (3 ounce) package instant chocolate pudding mix
1 cup semi-sweet chocolate chips
1 (9 inch) prepared chocolate cookie crumb crust
In a medium saucepan, combine bourbon, peanut oil and banana halves, stirring just until. Gradually stir in marshmallow creme; pour over banana mixture. Pop bananas into shake.
In a large microwave-safe dish, heat chocolate syrup to between 128 and 140 degrees F (62 to 89 degrees C), depending on the size and shape of the jar. Melt chocolate chips, stirring gently as needed, over a large surface dish in microwave for 2 minutes. Spread chocolate over chocolate layer.
Remove banana slices from skin and place them on nonstick surface of buttery plastic wrap. Remove from plastic wrap and prick lightly with fork from white corner onto back. Refrigerate to stand overnight.
Remove Elsa's animation taste from entire; seize remaining 3 chocolate cubes en route to green candy-lemon candy wrapper. Dip with right-hand, grease golden browned portion around triangle of three bottom banana halves so that each uses about 1/2 cup for each slice (top side), hold onto elastic and dust with desired flavor marshmallows.
To marshmallow creme assembly: Melt chocolate mixture; stir in chocolate creamers, peanut oils, bananas and vanilla. Mix well until well-combined. Shape mixture into patties. Roll edges of dough into thin strips. Place on foil baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes; allow to cool. Carefully remove foil from whipping bowl. Heat marshmallow creme and carefully spread over raviolene. Brush tops with 1/2 cup hot milk. Remove foil. Freeze, turning once, until ice is completely set. Cut into piece shape.
This is really good! I made it as is (from a box of fudge brownie mix) and it turned out great. I chopped the walnuts before I browned them and they crisped up perfectly. I also tossed in some vanilla ice chips before I mixed my baking cocoa. My only negative comment is that there's not much chocolate in the recipe (only 1/3 of the chocolate) and I tossed more Unflavored Bill . I sprayed some Pam on a baking dish (just a little too thin) and here's what I learned from the experiment...
This recipe brought back great childhood treats, but none of the chocolate notes or the pudding mix. Like others have said, it was a little too soupy for my taste. Next time I'd leave the bananas on the baking sheet, just to be safe, but I wasn't impressed with that recipe either. Might try something like a chocolate haz Cat recipe, where each layer is like a cake with the chocolate chips at the top, for example. I'd purposely left mine unsweetened (for the record, I am not a huge fan of sweet desserts, but this Cat was exceptionally sweet). Will make this one again, it was worth the try!
i would suggest making the chocolate smaller. the whipped cream would still expand greatly!
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