BANANA IRON ON PATCH RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Press dough evenly in bottom pan. Bake 15 to 18 minutes or until light golden brown.
• Meanwhile, in large bowl, beat eggs, pumpkin, 1/2 cup of the whipping cream, 1/2 cup of the chai concentrate, the sugar and salt with whisk until well blended. Pour pumpkin mixture evenly over crust.
• Bake 40 to 45 minutes or until center is set. Cool completely, about 2 hours.
• In medium bowl, beat remaining 1 1/4 cups whipping cream and remaining 2 tablespoons chai concentrate with electric mixer on high speed until soft peaks form. Spread evenly onto bars. Refrigerate 1 hour before serving.
• Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Steps:

• Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
• Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
• In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
• Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
• Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.