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 350º 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 "flambé" 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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