Bananas or plantains are cooked in butter and dusted with cinnamon-sugar as a very traditional breakfast or dessert in northeast Brazil. Additionally delicious with vanilla ice cream.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 16 pieces |
Ingredients
- ½ cup butter
- ¼ cup white sugar
- ¼ cup cocoa powder
- 1 egg, beaten
- 1 ¼ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
- ½ cup butter
- 2 tablespoons instant vanilla pudding mix
- 3 tablespoons heavy cream
- 2 cups confectioners’ sugar
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Line a 9×9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.
- In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners’ sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.
- Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.
- With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight. Serve cold.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 10 g |
| Sodium | 144 mg |
| Sugars | 28 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe!
VERY RICH! Yummy, but way too sweet. I think I would leave out the sugar in the bottom layer next time. Also, I didn’t have semi sweet chocolate for the top layer, so I used milk chocolate. If I used the semi sweet, it may have been better. Make sure if you try this you have a cup of coffee or glass of milk with it to balance out the sweetness. My husband tasted it and told me not to give it to the kids (that’s how sweet it is).//// Had to add another star and more to the review. Just took this to a friends house for a birthday party and they loved it. They compared the richness to fudge. My husband is not a big sweets eater, but for those of us ladies who love our chocolate, this is a nice treat to eat a little at a time.
Was given this recipe over 30 years ago by a friend in Vancouver,BC..Glad to see it here, these are so very rich! Thanks for sharing!!