127. Banana nut bark
Banana Nut Bark
2 cups banana chips
1 1/2 cups coarsely chopped pecans
2 cups white chocolate chips
2 cups butterscotch chips
1/2 cup cinnamon chips
Line a baking sheet with parchment paper.
# Pulse the banana chips several times in a food processor to coarsely chop. Set aside.
# Toast the pecans in a dry nonstick skillet over medium heat, tossing or stirring frequently, just until fragrant. Watch out--they'll go from perfect to burnt pretty quickly. Set aside.
# Stir all but 1/3 cup of the crushed banana chips into the white chocolate. Spread the mixture in a even layer on the prepared parchment-lined baking sheet.
# Melt the butterscotch chips following the same process used for the white chocolate, and stir in all but 1/4 cup of the toasted pecans. Spread the butterscotch mixture evenly on top of the white chocolate mixture.
# Melt the cinnamon chips and drizzle over the top of the butterscotch mixture. Drag a knife through the layers for a marbled effect.
# Sprinkle the remaining banana chips and pecans evenly over the top. Allow to set completely at cool room temperature before breaking into pieces to serve. Store in an airtight container at room temperature for up to two weeks.
1 1/2 cups coarsely chopped pecans
2 cups white chocolate chips
2 cups butterscotch chips
1/2 cup cinnamon chips
Line a baking sheet with parchment paper.
# Pulse the banana chips several times in a food processor to coarsely chop. Set aside.
# Toast the pecans in a dry nonstick skillet over medium heat, tossing or stirring frequently, just until fragrant. Watch out--they'll go from perfect to burnt pretty quickly. Set aside.
# Stir all but 1/3 cup of the crushed banana chips into the white chocolate. Spread the mixture in a even layer on the prepared parchment-lined baking sheet.
# Melt the butterscotch chips following the same process used for the white chocolate, and stir in all but 1/4 cup of the toasted pecans. Spread the butterscotch mixture evenly on top of the white chocolate mixture.
# Melt the cinnamon chips and drizzle over the top of the butterscotch mixture. Drag a knife through the layers for a marbled effect.
# Sprinkle the remaining banana chips and pecans evenly over the top. Allow to set completely at cool room temperature before breaking into pieces to serve. Store in an airtight container at room temperature for up to two weeks.
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