1cupcrushed Oreo cookie crumbs (I find this is about 1 sleeve of cookies - cream removed - crushed in the blender)
2tablespoonsgranulated sugar
4tablespoonsunsalted butter, melted
Pinchof Salt
For the Banana Peanut Butter Cup Blondies:
1stick (4 ounces) unsalted butter, melted
1cuplight brown sugar
1large egg, at room temperature
1teaspoonvanilla
1/2teaspoonsalt
1 1/4cupsflour (don't pack it, please)
1medium ripe banana, mashed
12-16peanut butter cups, unwrapped (you can really use as many or few as you'd like here)
Instructions
Preheat oven to 350 degrees (F).
Line an 8x8 baking pan with parchment paper, and spray the pan and paper with non-stick spray; set aside.
For the Black Bottom Cookie Crust:
In a medium-sized bowl combine the cookie crumbs, melted butter, sugar, and salt. Mix until well combined, then press the cookie crust down into the bottom of the prepared pan. Bake for 4 minutes, then remove from the oven and set aside.
For the Banana Peanut Butter Cup Blondies:
In a large bowl whisk the melted butter and brown sugar together until well combined. Beat in the egg and vanilla. Stir in the salt and flour; then gently fold in the banana.
Pour the batter over the partially baked crust, smooth the top with a spatula. Press peanut butter cups into the top of the batter.
Bake for 25-28 minutes, or until the center is set.
Allow blondies to cool completely before cutting into squares and serving.
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