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If you’re in need of an easy no-bake recipe that everyone will enjoy, these Mini Brownie Brittled-Crusted Banana-Biscoff Pies are it. Salted Caramel Brownie Brittle give these mini desserts an added pop of saltiness that reminds us why we all love that salty-sweet combo in the first place.
Have you guys ever tried Sheila G’s Brownie Brittle? I hope you said yes — but if not, you need to head out to your local grocery store and get a bag right now. If you’re one of those people who fights for the end pieces in a tray of brownies, or you find yourself picking off the crispy edges, then you will LOVE Brownie Brittle. They come in Chocolate Chip, Salted Caramel, Toffee Crunch, and Mint Chocolate Chip.What’s even better is that these crispy, crunchy treats are only 120 calories and 4 grams of fat per serving!
I recently had the opportunity to visit the Brownie Brittle offices (only a hop, skip and a jump away from me in West Palm Beach!) and meet with Sheila G! It was so cool to hear how far she’s come since she started Brownie Brittle back in 1992. She even has her children working with her and maintains a totally comfortable, family-esque environment in the office. I love that.
You’re going to be seeing quite a lot of Brownie Brittle around here over the next couple months, so I hope you take my advice and go out to buy a bag. Actually, you go should buy more — you’re going to go through that first bag super fast, trust me.
The Salted Caramel Brownie Brittle is my favorite — there is something about that salty-sweet combination that makes me absolutely weak in the knees. Ever since I made my very first Banana Cream Pie with homemade salted caramel sauce, the two have become interchangeable for me. Salted caramel = banana. They must always be together in my mind. And that’s how the idea for Mini Brownie Brittled-Crusted Banana-Biscoff Pies was born. Adding Biscoff was kind of an afterthought, but a freaking delicious one at that! I mean, anyone who has ever tasted this smooth, creamy, gingerbread-like spread understands how this can totally take a recipe to the next level of yumminess. Is there a Yummy Scale out there somewhere? I’d give these a 15 on a scale of 1-10… But if you can’t find Biscoff (or cookie butter) in your local grocery store, peanut butter, almond butter — any kind of nut butter really — or even Nutella would work perfectly!
Salted Caramel Brownie Brittle is the star of these Mini Brownie Brittled-Crusted Banana-Biscoff Pies. The crust and whipped topping are full of it. Flavors of caramelized banana and Biscoff are loud and clear in the filling. I made these into individual portions as a total precaution. I knew that had I made an entire pie, there would have been no stopping me from polishing the whole thing off… These are a little larger than your typical “shot glass” desserts, but they really are the perfect size. Any more and you might feel a tad guilty for indulging; any less and you’ll be stealing someone else’s.
- 5 oz. bags Salted Caramel Brownie Brittle
- ½ cup butter, melted
- 2 ripe bananas, sliced
- 1 tbsp butter
- 1 tbsp dark brown sugar
- 1 package banana cream pudding
- ½ cup skim milk
- ¼ cup Biscoff or Cookie Butter
- 4 oz. fat-free whipped topping
- 3 oz. Salted Caramel Brownie Brittle
- Have 6 4 oz. glasses ready to use.
- Place Brownie Brittle into a food processor and pulse until fine crumbs. In a medium bowl, mix the crushed Brownie Brittle with melted butter until fully incorporate.
- Spoon about 1 ½ tbsp of the Brownie Brittle mixture into the bottom of each small glass, pressing firmly. Place the glasses in the freezer for at least a half hour to allow crust to set.
- In a small saucepan, melt butter over medium-high heat. Add sliced bananas and brown sugar and sauté until the bananas are very soft. Place the banana mixture into a blender and puree until smooth.
- In a medium sized mixing bowl, add dry pudding mix and milk and stir well. Add the pureed bananas and Biscoff. Use an electric hand mixer to mix until all ingredients are incorporate and resemble a thick, creamy consistency.
- Remove your glasses from the freezer and spoon 4 tbsp of the filling into each glass. Place the glasses into the refrigerator to chill.
- Use your hands to crush up the Brownie Brittle into small pieces. Add to a small mixing bowl along with whipped topping and combine. Chill in the refrigerator until ready to serve.
- Garnish with a piece of Salted Caramel Brownie Brittle.
Disclaimer: This is a sponsored post by Brownie Brittle. As always, all opinions are my own.