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    Banana Cookie Bars

    Source of Recipe



    Shortbread cookies
    Vanilla ready-to-spread
    1 medium banana
    Bisquick baking mix
    1 egg
    Chopped salted peanuts


    Microwavable 8-inch square dish
    Dry measuring cups
    Rubber scraper
    Table knife or metal
    Medium bowl
    Large spoon
    Waxed paper
    Cutting board
    Sharp knife
    Wire cooling rack


    1. Arrange 16 shortbread cookies (each about 1 1/2 inches square) to fit the
    bottom of the square dish.
    2. Measure out 1 cup of frosting from the vanilla ready-to-spread frosting.
    3. Put 1/2 cup of the frosting in the medium bowl. Save the remaining 1/2 cup
    to frost the top.
    4. Break 1 medium banana into pieces and add to the frosting in the bowl,
    mashing with a fork until smooth.
    5. Stir in 3/4 cup bisquick baking mix and 1 egg until well blended.
    6. Pour the batter over the cookies, spreading evenly.
    7. Cover with waxed paper, curled side down. Microwave on high (100%)
    2 minutes. Turn the dish 1/2 turn. Microwave 2 to 3 minutes longer or until
    a toothpick poked in the center comes out clean. Carefully lift the edge
    of waxed paper farthest away from you, to let the steam out, then remove
    the waxed paper.
    8. Using potholders, remove the dish from the microwave. Cool the bars
    completely on the cooling rack.
    9. Frost with the frosting you saved. sprinkle with 1/4 cup chopped, salted
    10. Cut into 16 squares.




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