Banoffee Pie Cups
Banoffee Pie Cups ~ bite size graham cracker cups filled with diced banana, thick rich caramel topped with whipped cream and crushed toffee candy bits.
Servings: 12
Equipment
- 24 count mini muffin tin
Ingredients
The Cups:
- 1 cup graham cracker crumbs
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup butter softened to room temp
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
The Filling and Topping:
- 2 large bananas
- 13.4 ounce dulce de leche can
- 8 ounce Cool Whip tub (not Reddi Whip)
- 8 ounce Heath English toffee baking bits OR 3 Heath candy bars crushed
Instructions
The Cups:
- Preheat the oven to 350° then lightly spray a 24-count mini muffin pan with cooking spray.
- In a small bowl, whisk the graham cracker crumbs, flour, baking soda and salt then set aside.
- In a medium bowl using a hand mixer, cream the butter, brown sugar and granulated sugar then fold in the egg and vanilla. Blend the ‘dry’ ingredients with the ‘wet’.
- Using a 1 – 1 1/2″ scooper, form 24 balls dropping them into the prepared mini muffin tin> then gently press down on the ball with your fingers or teaspoon size measuring spoon to form the cups.
- Bake 9 minutes then remove from the oven. The cups puff in the baking process. To reform them use a teaspoon measuring spoon or round blunt end of another kitchen tool gently pressing down in the center. Cool completely.
The Filling:
- Peel and dice the bananas into small, slightly larger than pea size pieces then add as many as will fit into each cup.
- 'Frost' the top with the caramel/dulce de leche letting some of it seep between the pieces of banana until you have a smooth rounded top (about 1 teaspoon per cup – you won’t use all the dulce de leche).
- Pipe or dollop the Cool Whip (see body of post - no fancy piping bags needed!) then sprinkle crushed Heath toffee bits on top.
- Refrigerate 1 hour or up to overnight.