Banana Split Fudge: Yummy Summer Snack

Growing up we had "Dairy Queen Fridays" throughout the summer. This was a regular thing in our house, and if you were home you got to choose your favorite treat.

I rarely chose anything new. 99.99% of the time I asked for a Heath Blizzard. Even to this day, if I step into a DQ, I order a Heath Blizzard.

What does that have to do with today's recipe you might be thinking?

Well, my dad ALWAYS ordered a Banana Split. Occasionally he would change it up and order a Banana Split Blizzard. And I ALWAYS tried a few bites (or a dozen). It was one of my favorite flavor combinations. The sweet ice cream with pineapple, strawberries, chocolate, whipped cream, nuts. And of course a cherry on top!

Today's recipe brings me back to those summer nights with my family. One bite of these and you will get all those great flavors in a "no melt" treat. Between the dried, chopped pineapples and cherries to the sweet banana pudding mixed in, these bites of fudge are awesome!

This fudge WOULD have been better with a red M&M candy on top, but the day I went to make these the bag of candy was missing.

So for the "look" I topped each one with a cinnamon red hot. DO NOT eat the red hot with the fudge. LOL. Totally changes the flavor, haha! My husband took these to work and his coworkers were quite confused. I guess I should have removed all the "garnishes" before letting them leave the house. My bad! Red hots and Banana splits do not mesh well. Just sayin'.

Looking for more fun fudge recipes? Check out my peanut butter banana fudge recipe! It's a delicious show stopper! If you're more in the mood for something citrusy, give the Lemon Meringue Fudge a try!

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Banana Split Fudge Recipe

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Ingredients

• 2 1/2 cups granulated sugar
• 3/4 cup unsalted butter
• pinch of salt
• 1 cup heavy cream
• 1 instant banana cream pudding mix, 3.4 ounce box
• 11 ounces white chocolate chips, 1 package
• 7 ounces marshmallow fluff, 1 jar
• 3 ounces dried cherries, chopped
• 1/2 cup dried pineapple, chopped
• 1/2 cup white chocolate, melted
• sprinkles, for garnish
• mini semisweet chocolate chips, for garnish
• milk chocolate m&m's, red, for garnish

Directions

1. In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat.
2. To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).  Fold in dried cherries and pineapple.
3. Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight.
4. Cut into 64 bite sized pieces.
5. In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!

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Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Gourmet  | July 2009

by Kay Chun

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photo by Stephaniie Foley

yield
Makes 6 servings

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Ingredients

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Preparation

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

Cooks' notes: •Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
•Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.

my notes

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