Hunka Hunka Burning Love Recipe
7 T. unsalted butter, room temperature
1 C. graham cracker crumbs
3 T. granulated sugar
1/4 C. semisweet chocolate chips
1/4 C. packed light brown sugar
2 medium bananas, sliced
Preheat oven to 350� F.
In a small saucepan over medium heat, melt 5 tbsp. of the butter. Transfer
melted butter to a bowl, add graham cracker crumbs and granulated sugar. Blend
thoroughly with fork.
Place four, 4-in. heart-shaped cookie cutters on ungreased cookie sheet. Divide
crumb mixture evenly among 4 cookie cutters. Form crusts by firmly pressing
crumb mixture into a crust from 1/8 to 1/4-in. thick, on the bottom and up the
sides of each cookie cutter.
Place cookie sheet in oven and bake crusts in cookie cutters until lightly
browned, about 8 to 10 minutes. Crusts may puff slightly during baking.
After removing from oven, immediately sprinkle 1 tbsp. chocolate chips inside
each crust. Set cookie sheet aside.
In a 10-inch skillet over medium heat, melt remaining 2 tbsp. butter and brown
sugar. Stir occasionally, for about 4 minutes, until mixture has melted into a
smooth golden liquid. Add bananas to liquid and stir for 3 minutes, or until
bananas are slightly cooked, but not mushy. Spoon bananas evenly into shells.
Smooth surface with back of spoon and expose edges of crusts. Gently remove
molds.
For the optional "flamb�" finish to make Hunka Hunka Burnin' Love:
Set the dessert on the table. Place 2 tablespoons of Grand Marnier, Cointreau or
dark rum in large serving spoon. Use a lighter to heat underside of spoon for 10
seconds, then touch liquid directly to flame. While liquid is burning, pour a
little over each heart.
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