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<\/a><\/p>\nI’ve been freezing them – first on a cookie sheet and when solid, into a zip bag. Yes, that is more than a half – I had a half and then was testing a 2nd for ripeness to use in NYTimes\u2019 Melissa Clark\u2019s Chocolate Crusted Banana Blondies<\/a>.<\/p>\n (If you’d rather see the video, look here <\/a>)<\/p>\n Oh, my – these are good…they are really, really good. <\/p>\n The bottom is a chocolate cookie crumb crust. I used Jennifer Perillo\u2019s Chocolate Snaps<\/a> for the chocolate wafers specified in Melissa’s recipe. I baked them just a wee bit longer than normal and stored them overnight in a covered but not airtight, container. They were nice and crunchy and much better than storebought.<\/p>\n The blondie top: bananas, brown sugar, browned butter and I subbed half rye whiskey which is bourbon-ish and half vanilla extract, for the dark rum – that top, it is a banana-walnut caramel top…salted.<\/p>\n Like I said, these are really, really good. I might back off just a bit on the brown sugar next time, but that is my “not so sweet tooth” talking.<\/p>\n YUM. I have a package put aside for my UPS guy for tomorrow’s delivery. He will love me.<\/p>\n What else is “B” for???<\/p>\n Bear!<\/p>\n Sweet Bear, in a spot of sun, late this afternoon.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n