Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
1
cup mashed peeled bananas (2 medium)
1
cup chocolate flavored hazelnut spread
1
cup crushed dried banana chips
Preparation
Heat oven to 375°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up both rolls of cookie dough; mix with wooden spoon or knead with hands. Stir in mashed bananas; mix well. Spread in pan.
Bake 18 to 22 minutes or until top is golden brown and toothpick inserted in center comes out clean. Remove from oven; immediately spoon chocolate hazelnut spread over top. Let stand 20 seconds to soften; spread evenly over crust. Top with banana chips; cool 30 minutes. Refrigerate at least 1 hour before serving. Cut into 8 rows by 4 rows. Stored covered.
