Recipe Station

Here's everything you need for this rich and creamy banana pudding bars. This recipe makes 12 bars.

Ingredients to Gather

For the crust:
30 vanilla wafer cookies
2 tablespoons granulated sugar
1/8 teaspoon fine salt
4 tablespoons (1/2 stick) unsalted butter, melted

For the pudding:
2 cups whole milk
1/2 cup banana chips (such as Naturally Bare brand baked banana chips), plus more for garnish
1/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon fine salt
2 large egg yolks
2 teaspoons vanilla extract

For the whipped cream:
1/4 teaspoon unflavored powdered gelatin
1 tablespoon water
1 cup very cold heavy cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract

Directions to Follow

Make the crust: Line an 8×8-inch baking pan with a parchment paper sling that hangs off of two sides. Pulse the cookies, sugar, and salt in a food processor fitted with the blade attachment and pulse into even crumbs, about 10 pulses. Drizzle in the butter and pulse to incorporate. The mixture should hold together in your hand when you squeeze it. Pour the crumb mixture into the prepared pan and press very firmly into an even layer in the bottom of the pan. Freeze until ready to fill.

Make the pudding: Place the milk and banana chips in a small saucepan over medium heat, bring to a simmer, and cook for 10 minutes. Remove from the heat and cool for 10 minutes. Meanwhile, whisk the sugar, cornstarch, and salt together in a medium saucepan to remove any lumps. Add the egg yolks and stir until smooth.

Use a slotted spoon to remove the banana chips from the milk; discard the banana chips. While whisking constantly, slowly pour the warm milk into the egg mixture to temper the eggs. Cook over medium-low heat, whisking frequently, until the mixture begins to bubble and thicken, 5 to 7 minutes. Remove from the heat and whisk in the vanilla extract; set aside.

Now make the whipped cream. To do this, combine the gelatin and the water in a microwave-safe bowl and let it stand for 5 minutes before microwaving it for 7 to 10 seconds or until melted. After this, the cream, sugar, and vanilla in a stand mixer that has a hand attachment, or either an electric hand mixer or a hand whisk and a large bowl. Beat the mixture on medium until you have soft peaks, and while the mixer is going, add the gelatin mixture and continue beating until stiff peaks form.

After this, take the crust out of the freezer and then pour the warm pudding over it, spreading the pudding so that it has an even thickness all over. Top the pudding with the whipped cream and spread the whipped cream to the edges of the dish. After this, wrap with plastic wrap and then place in the refrigerator for about 3 hours or until set. Finally, take the parchment paper sling and then remove the slab from the pan and place it onto a cutting board. Cut into 12 bars and then top with additional peanuts.

Wow! This is one heck of a delectable dessert. These banana pudding bars are the perfect way to top off a rich and hearty meal, but we also like them as a snack. Just keep in the fridge for whenever you have a craving. Yum!

Article Source: The Kitchn