Twice Baked Toffee Banana Flapjacks Recipes

BANOFFEE (BANANA TOFFEE) PIE

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

BANANA FLAPJACKS

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Line a shallow, 9inch square cake tine with baking paper.
• Over a low heat, melt the butter, sugar and honey in a pan, stirring continuously until all the sugar has dissolved.
• Remove from heat and add the rest of the ingredients, mixing everything well.
• Pour the mix into the prepared baking tin and bake for 25 minutes.
• Cut into fingers whilst still warm and allow to cool completely before removing from the pan.

BANOFFEE FLAPJACK

Steps:

• Preheat your oven to 190C/ fan 170C/ gas 5.
• Melt the butter, sugar and golden syrup in a pan then add the mashed banana to pan before removing from the heat. Measure the oats in a mixing bowl and then mix in the melted ingredients.
• Cut up your caramel biscuit into small chunks then combine this with your mixture.
• Divide the mixture into a 12 hole silicone muffin tray (or normal baking tray) and flatten the mixture with the back of a spoon.
• Place in the oven for 15-20 minutes until it starts to go golden brown. Leave to cool for 5 minutes and then enjoy while they're still warm!

TWICE BAKED TOFFEE BANANA FLAPJACKS

Steps:

• Preheat the oven to 160C/325F.
• Melt the butter over a medium heat in a large pan and add the sugar, syrup and salt.
• Once completely melted and combined and almost foaming add the chopped bananas and cook for 2 minutes.
• Add the oats, turn off the heat and mix well.
• Put the mixture into an ovenproof dish lined with clingfilm (this is a chefs trick, don't worry it won't melt).
• Bake for 25 minutes, cut into squares whilst still in the dish and allow to cool until 'set'
• Now set the oven to 140C/275F.
• Carefully turn the flapjacks out of the dish and slice properly.
• Place them individually, directly onto the oven shelf and bake for around 30 minutes to allow them to caramelize and dry out a little. Bake longer for even crunchier and chewier results.
• One of life's dreams come true!