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Graceland squares
Ingredients
For the base:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
For the topping:
- 1 3/4 cups butterscotch chips
- 1 cup pure peanut butter
- 1/2 cup unsalted butter
- 4 strips cooked bacon, finely chopped
- 2 small bananas, or 1 large, small dice
- 4 cups mini marshmallows
Directions
Make ahead:
You can store these squares in an air-tight container at room temperature for up to five days, or in the fridge for up to one week. Or freeze them, sliced or unsliced but well wrapped, for up to one month. Thaw the bars overnight in the fridge before serving.
You can store these squares in an air-tight container at room temperature for up to five days, or in the fridge for up to one week. Or freeze them, sliced or unsliced but well wrapped, for up to one month. Thaw the bars overnight in the fridge before serving.
- For the base, combine the cookie crumbs and melted butter in a small mixing bowl and then press into the prepared pan. Bake for ten minutes, just to set the crust (you won’t see any visible change). While the base is cooling on a wire rack, prepare the topping.
- For the topping, place the butterscotch chips, peanut butter and butter in a medium saucepan over medium heat and story until smooth. Remove from the heat and pour into a large mixing bowl to cool for five minutes.
- Stir in the bacon and banana and then add the marshmallows, stirring so they are fully coated. Spread the mixture over the chocolate crumb base and then chill, uncovered, for at least two hours to set.
- Cut the squares when chilled but serve at room temperature.
