Ingredients
1/2 c. margarine
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
2 medium bananas, mashed
6 oz. pkg. semi-sweet chocolate chips
1 c. chopped nuts
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Banana hook stand — prevents bruising, extends ripeness
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Banana hook stand — prevents bruising, extends ripeness
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Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. In small bowl, combine sweetened condensed milk and bananas. Pour evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill. Cut into bars. Store, covered, in refrigerator. Makes 24 to 36 bars.