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Caramel Bananas with Espresso Chocolate on Walkers Shortbread

Caramel Bananas with Espresso Chocolate on Walkers Shortbread

  • 1 Hour, 5 Minutes
  • 36 People
  • Advanced
  • Favorite

Chef Robert Irvine‘s recipe offers more of a challenge for the experienced chefs among us.

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Ingredients

  • 3 boxes 5.3 oz. Walkers Shortbread Rounds
  • 1 (12 oz.) jar caramel topping (the kind used as ice cream topping)
  • 2 oz. brandy
  • 4 to 6 bananas, sliced into 36 (1-inch") pieces
  • 2 (12 oz.) packages semisweet chocolate pieces
  • 3 tablespoons espresso coffee beans, ground very fine in a coffee grinder
  • 3/4 cup shredded coconut
Caramel Bananas with Espresso Chocolate on Walkers Shortbread

Method

1
Lay the shortbread cookies out on a utility platter.
2
Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie.
3
Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas.
4
When the brandy has burnt off, place a banana piece on top of the caramel on each cookie.
5
Temper the chocolate by placing half the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double boiler fashion.
6
Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer).
7
Pour the just-melted chocolate into the other bowl with the unmelted chocolate, stir to combine, and return all of the chocolate to the double boiler and heat to about 105 degrees F.
8
Remove from the heat and immediately whisk in the ground espresso.
9
Work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens.
10
Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve.

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