Marshmallow Peanut Butter Banana Dip Recipes

Steps:

• Spread bread slices with peanut butter; fill with bananas and marshmallows.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 2 to 3 min. on each side or until marshmallows are melted and sandwich is golden brown on both sides.

Steps:

• Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
• Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
• Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
• Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.

Steps:

• COMBINE first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving.
• SERVE with dippers such as fresh fruit, graham cracker sticks and pretzels.

Steps:

• Whisk the marshmallow creme, peanut butter, lemon juice and water in a small bowl until well mixed.
• Cover the bowl and refrigerate for 30 minutes before serving.

Steps:

• Spread the marshmallow crème evenly over 4 slices of bread.
• Spread the peanut butter over the remaining 4 slices of bread.
• Add banana.
• put slices Together to make sandwiches. Using 1 tablespoon butter, evenly coat the tops of the sandwiches.
• In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Place the sandwiches buttered-side up in the skillet and grill for about 1 minute.
• Turn the sandwiches over and grill for 1 more minute, or until golden.
• Serve immediately.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
• Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

Steps:

• Preheat the oven to 350°F (180°C).
• Place the peanut butter cups in an even layer on the bottom of a large oven-safe skillet. Add the marshmallows in a single layer on top.
• Bake for 20 minutes, until the marshmallows are golden brown.
• Serve with graham crackers for dipping.
• Enjoy!