Banoffee Cream Pie Bars

A few smart shortcuts helped simplify this recipe. A rich buttery, dessert that perfectly balance is salty with sweet.

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Step 1

Preheat oven to 325°F. Line bottom and sides of an 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides; lightly coat with cooking spray. Set aside.

Step 2

Stir together shortbread crumbs and 1/4 teaspoon of the salt in a medium bowl. Stir in melted butter until thoroughly combined. Firmly press crumb mixture into bottom of prepared pan. Bake in preheated oven until lightly browned, 10 to 12 minutes. Let cool in pan on a wire rack for 30 minutes.

Step 3

In a large bowl whisk together pudding mix, milk, 2 tsp. of the vanilla, and 1/2 tsp. kosher salt until slightly thickened, 1 minute. Add dulce de leche; whisk well.

Step 4

In a separate large bowl beat 1 cup of the cream with a mixer on medium just until stiff peaks form, 3 minutes. Gently fold whipped cream into dulce de leche mixture. Spoon onto cooled crust; spread evenly. Arrange banana slices evenly over filling, slightly overlapping if needed and pressing lightly into filling. Cover with plastic wrap touching the bananas. Chill until set and firm, at least 4 hours or up to 12 hours.

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