Recipe: Monkey Bars and Icing (Death by Chocolate Cookies)

MONKEY BARS

FOR THE MONKEY BAR BATTER:
1 cup walnut pieces
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 pound unsalted butter cut into 1 oz pieces
1 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
2 pounds medium size ripe bananas
2 cups semisweet chocolate chips
FOR THE MONKEY BAR ICING:
1 cup heavy cream
4 tbsp granulated sugar
4 oz semisweet chocolate, chopped into 1/4 inch pieces
4 oz unsweetened chocolate, chopped into 1/4 inch pieces

Preheat oven to 325 degrees F.

Toast the walnuts on baking sheet in preheated oven for 7 minutes. Remove the nuts from the oven and set aside to cool at room temperature until needed.

In a sifter, combine the flour, baking powder, and salt. Sift onto large piece of waxed paper and set aside until needed.

Place the butter and 1 cup sugar in the bowl of an electric mixer fitted with a paddle. Mix on medium speed for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl.

Add the eggs, one at a time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add 1 tsp vanilla extract and beat on high for 1 minute. Add the whole peeled bananas (you can break them in half but it really isn't necessary) and beat for 2 minutes on medium until fairly smooth. Scrape down the sides of the bowl.

Operate mixer on low while gradually adding the sifted dry ingredients until incorporated about 1 minute. Add the chocolate chips and the toasted walnuts and mix on low to incorporate about 20 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

Pour the batter into a 9x13x2-inch nonstick baking pan. Use a rubber spatula to spread the batter in an even layer.

Bake on the center rack of the preheated oven for 40 minutes until golden brown around the edges and set in the center. Remove the pan from the oven and allow to stand at room temperature for 1 hour before making icing.

TO MAKE THE MONKEY BAR ICING:
Heat the heavy cream and 4 tbsp sugar in a 1 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring to a boil. Place the semisweet and unsweetened chocolate in a 3 quart bowl. Pour the boiling cream over the chocolate and stir with a whisk until smooth.

Pour the icing over the cooled Monkey Bars. Use a cake spatula to spread the icing evenly over the entire surface of the bar. Refrigerate for 1 hour before serving.

Source: Death By Chocolate Cookies by Marcel Desaulniers