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Helpful Tips For Cooking
- Use fresh ingredients for the best flavor and texture.
- Keep an eye on the bites as they cook to avoid over-browning.
- Let them cool slightly before serving to help them hold their shape.
Ingredients 0/9
Why This Recipe Is So Popular
Step 1
Combin the brown sugar, water, and maple syrup in a saucepan. Heat it gently, stirring until the sugar completely dissolves, then bring it to a boil. Lower the heat to keep it warm while you move on. In a large bowl, mix together the marshmallow creme and peanut butter, then pour the warm sugar syrup over the mixture. Use an electric mixer to beat everything until it’s light and fluffy. Pop it in the fridge to chill.
Step 2
When you’re ready to assemble, lay a tortilla flat and spread a thin layer of that peanut butter fluff on it, leaving about a quarter-inch border around the edges. Sprinkle on about a tablespoon and a half of frosted flakes for some crunch. Place a banana along one edge — if one banana isn’t long enough, use one and a half. Roll the tortilla up tightly around the banana.
Step 3
Using a sharp serrated knife, slice the roll into half-inch pieces and set them on waxed paper. Melt the chocolate almond bark in the microwave, heating it in 30-second bursts and stirring in between until it’s smooth and warm, but not too hot. Dip the bottom two-thirds of each slice into the chocolate and place them chocolate-side down on waxed paper to set. Once they’re chilled, lightly crush the remaining cereal flakes in a shallow bowl. Dip the other side of each bite into the chocolate, then immediately press that side into the crushed flakes. Set them back on the waxed paper with the flakes facing up and pop them in the fridge until the chocolate is firm.
