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.
- 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
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.
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.