Ingredients
6
tablespoons butter, softened
1/3
cup packed brown sugar
3/4
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/3
cup finely chopped pecans
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2
ripe medium bananas, sliced
1/2
cup whipping cream
2
tablespoons powdered sugar
1
teaspoon vanilla
1/2
cup toffee bits
Preparation
Heat oven to 350°F. Generously grease 8-inch square pan with shortening. In medium bowl, beat butter and brown sugar with electric mixer on medium speed 1 minute or until light and fluffy. On low speed, beat in flour and salt just until moistened. Stir in pecans. Press mixture in bottom of pan.
Bake 10 to 12 minutes or until golden around edges. Cool completely in pan on cooling rack, about 30 minutes.
Spread about half of the dulce de leche over cooled crust. Top with banana slices. Spread remaining dulce de leche over bananas.
In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of dulce de leche; sprinkle with toffee bits. Refrigerate about 1 hour or until firm. Cut into 4 rows by 4 rows. Store covered in refrigerator.
