Recipe by the West Creek Supper Club. These easy treats can be made 2 or 3 days ahead and kept frozen until ready to serve.

Makes 10servings.

INGREDIENTS

  • 1 (16.5-oz.) refrigerated chocolate chip cookiedough
  • 2 pints banana ice cream, slightly softened
  • 2 ripe bananas, thinly sliced
  • 1 (11.5-oz.) pkg. bittersweet chocolate chips
  • ¼ cup vegetable oil
  • 1½ cups loose granola or English toffee bits(optional)

DIRECTIONS

  1. Preheat oven to 350°. Cut cookie dough into20 equal sized rounds. Arrange rounds on 2baking sheets, leaving room in between eachround. Using fingers, press each into a 2½-inchround. Bake until golden, about 11 minutes.Transfer to a rack and cool.
  2. 2. Line a baking sheet with foil and place infreezer. Place 1 cookie, flat side up, on yourwork surface. Top with 1/3 cup of ice cream,spread almost to the edge. Top with a singlelayer of cut bananas. Sandwich with another
    cook and press gently. Place on the bakingsheet in the freezer.
  3. Repeat process with remaining cookies.Freeze for at least 2 hours. Using a knife,smooth the sides of the sandwiches. Freezeanother hour.
  4. Place chocolate chips and oil in a small glassbowl. Microwave on med.-high until chocolateis melted, about 1½ minutes, stopping to stir inbetween. Cool for 10 minutes. Place granola ortoffee on a plate. Dip sandwiches halfway intothe melted chocolate and quickly shake excesschocolate back into bowl. Roll dipped edge intothe granola or toffee. Return sandwiches to thefreezer. Freeze for at least 2 hours.

Rebecca Silvestri

Rebecca Silvestri is the vice president of Sales & Marketing. She is also the wife of Philip Silvestri, publisher of Local Profile. In a previous life, Rebecca was a math teacher in London and the...