Banoffee Chip Bites

cook 20 mins
  • 50 g (2 oz) sweetened dried banana chips
  • 150 g (5 oz) plain flour, plus extra for dusting
  • 100 g (3 1/2 oz) rolled oats
  • 50 g (2 oz) baking fudge chunks
  • 150 g (5 oz) caster sugar
  • 125 g (4 oz) unsalted butter
  • 2 tablespoons dulce de leche or thick caramel sauce
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon boiling water
  • Line 2 baking sheets with nonstick baking paper. Place the banana chips in a freezer bag and tap lightly with a rolling pin to break them up, but not crush completely. Tip into a bowl, then add the flour, oats, fudge chunks and sugar and mix until combined.
  • Place the butter and dulce de leche or caramel sauce in a small saucepan over a low heat and warm until just melted. Put the bicarbonate of soda in a small bowl and stir in the boiling water. Add to the melted butter, then stir into the dry ingredients.
  • Use lightly floured hands to roll the mixture into about 25 walnut-sized balls, then place on the prepared baking sheets.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes, or until golden. Leave to cool on the sheets until firm, then transfer to wire racks to cool completely.
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