Banana Split Cookie Cups

Ingredients

COOKIE CASES

• DAWN^® Prairie Vanilla Cookie Mix 1000g
• Softened Butter 140g
• Water 70g

FILLING

• DAWN^® Neutral Fond 100g
• Hot Water 100g
• DAWN^® Banana Compound 35g
• Lightly Whipped Cream 500g
• Standard size Mars Bars 6

FINISH

• DAWN^® Dark Chocolate Glossy Icing
• Banana Slices
• Fresh Cherries

Directions

Add the DAWN^® Prairie Vanilla Cookie Mix to a bowl fitted with a beater.
Add the butter and water and mix for 2-3 minutes on slow speed.
Scale the cookie dough into 50g pieces and then press each one into cupcake pans to form a tart shell.
Place quarter of a Mars Bar into each pressed out shell and the bake in the tins for 12-15 minutes at 170°C.
Allow to cool thoroughly before removing from the tins.
Whisk the cream to form soft peaks.
Place the hot water, DAWN^® Banana Compound and the DAWN^® Neutral Fond powder into a bowl and whisk by hand until fully blended.
Add the prepared fond mixture to the lightly whipped cream and fold in with a spoon or spatula until it is fully mixed together.
Place the mixture into a piping bag fitted with a star tube and pipe a tall swirl onto each of the cooled cookie tart bases.
Finish of with a drizzle of DAWN^® Dark Chocolate Glossy Icing, a couple of banana slices and a fresh cherry.

MAKES: 24 Cookie Cups