Gluten Free Cookie Butter Schär

Cookie Butter Banana Bites


A frozen, sweet summer treat, these Gluten Free cookie butter banana bites are the perfect way to cool down and chill out this summer.


1 package Petit al cioccolato
2 1/2 tbsp vegetable oil
2 tbsp melted butter
1 tbsp icing sugar
4 bananas
2 cups dark chocolate
1 tbsp butter
1/2 cup white chocolate chips


To make the cookie butter:

  • Put the cookies in a blender and pulse until they’re finely ground crumbs.
  • Add the vegetable oil and melted butter and blend until smooth, around 2 minutes.
  • Add the powdered sugar and blend until combined.
  • Pour the Cookie Butter in a jar or container with an air-tight seal. Refrigerate to set, around 1 hour.
  • If you are not making banana bites, serve and store at room temperature, but eat within a few days.

To make the banana bites:

  • Cut the bananas into 1/4 inch round slices.
  • Prepare a cookie sheet with parchment paper.
  • Spread a dollop of cookie butter on one side of a banana slice and sandwich it with another slice. Set the newly formed banana sandwich on the cookie sheet. Repeat until you use all the Cookie Butter.
  • Freeze the banana sandwiches for 2 hours.
  • Melt the semi-sweet chocolate and butter slowly in the microwave, taking it out to stir every 10-15 seconds until smooth.
  • Drop one frozen banana sandwich into the chocolate. Using a fork, be sure the banana is completely covered by chocolate, and remove it from the bowl. Set it back onto the parchment paper.
  • Dip each banana sandwich in to the chocolate. When they have all been dipped, return them to the freezer to set.
  • Meanwhile, melt the white chocolate chips in a bowl in the microwave at 15 second intervals, stirring between, until smooth.
  • Pull the banana bites out of the freezer. Drizzle the melted white chocolate over the banana bites and return them to the freezer.
  • After 30 minutes pull them off the parchment and put them in a plastic, airtight container.
  • Store in the freezer and eat frozen.
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