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½ cup sweetened flake coconut

Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

Melt the butter in a large saucepan or Dutch oven set over medium heat. Add the marshmal-lows and stir until marshmallows are melted. Remove from heat.

Stir in the cereal, banana chips, nuts, and coconut until evenly coated. With a large square of wax paper, press evenly into prepared pan. Cool for 30 minutes. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

Baker’s Note

To crush banana chips easily, place in a large, resealable plastic bag. Place on a flat surface and use a rolling pin or mallet to crush the chips.

BANANA BLISS GOOEY CHESS SQUARES

Who would have guessed that such commonly available, reasonably priced ingredients—a cake mix, a few bananas, and a package of cream cheese—could lead to such a supreme treat, with such little effort to boot? Kids of all ages will line up for seconds (and thirds!).

1 cup (2 sticks) butter, divided

1 (18.25-ounce) package yellow or chocolate cake mix

4 large eggs

1 (8-ounce) package cream cheese, softened

1½ cups mashed banana (about 2 large bananas)

2 teaspoons vanilla extract

1 (16-ounce) box powdered sugar

½ teaspoon ground nutmeg

Preheat oven to 350°F (or 325° for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Melt ½ cup (1 stick) of the butter in a small saucepan set over low heat. beat the cake mix, melted butter, and 1 egg in a large bowl with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough). Pat evenly into the prepared pan. Set aside momentarily.

Melt the remaining stick of butter in a small saucepan set over low heat. Beat the cream cheese and mashed banana in a large bowl with an electric mixer set on medium speed until smooth, scraping down sides of bowl occasionally. Add the melted butter, remaining eggs, and vanilla extract; blend until smooth. Add the powdered sugar and nutmeg; blend until smooth.

Spread the banana mixture over prepared crust. Bake for 42–45 minutes (do not overbake; bars should be slightly gooey). Transfer to a wire rack and cool completely. Cut into bars or squares. Cover and store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BARS.

BANANA CRUNCH BARS

These make a great ending to a warm-weather gathering. And because bananas are available year-round, you can enjoy them no matter what the season. Be sure to select bananas that are ripe, but still firm, for best results.

½ cup plus 2 tablespoons (1¼ sticks) butter, softened, divided use

¼ cup packed brown sugar

2 cups chocolate wafer or chocolate graham cracker crumbs

3 tablespoons light corn syrup

2 medium firm bananas, peeked and diced (about 1½ cups)

1 teaspoon rum-flavored extract

1 cup milk or semisweet chocolate chips

1 teaspoon vegetable shortening

Set aside an ungreased 8 x 8 x 2-inch baking pan.

In a small saucepan set over low heat melt ½ cup (1 stick) of the butter. combine the melted butter, brown sugar, and chocolate wafer crumbs in a medium mixing bowl, using fingers or a wooden spoon, until well blended. With a

large square of wax paper, press mixture into the bottom of prepared pan. Chill for about 20 minutes or until firm.

Combine the corn syrup and remaining butter in a small saucepan. Stir over medium heat until melted and bubbly. Remove from heat; stir in bananas and rum extract. Spoon banana mixture in an even layer over prepared crust.

Melt the chocolate chips and shortening over low heat in a small saucepan, stirring until melted and smooth; drizzle over the banana layer. Cover and chill until set. Cut into 16 bars. Store, loosely covered with plastic wrap, in the refrigerator.

MAKES 16 BARS.

BANANAS FOSTER BARS

A sprinkle of rum extract imparts a note of extravagance to the bananas in these bars; rich, buttery caramel adds a layer of luxury.

1 (8-ounce) package cream cheese,