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Nutrition Facts
Serving Size 80 g
(Approx. 20 Servings)
Amount Per Serving
Calories 310 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 135 mg 6%
Total Carbohydrate 47 g 16%
Dietary Fiber 2 g 8%
Sugars 36 g
Protein 3 g
Vitamin A 2% Iron 0%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Monkey Bar Brownies

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
20  People


Recipe makes 20 Servings

1/3 cup(s) vegetable oil, plus 1 tablespoon
2 1/2 cup(s) brownie mix
1 eggs, large
2 large bananas, mashed
1 cup(s) H-E-B Honey Roasted Peanuts, chopped and divided
6 Tbsp unsalted butter
1 Tsp pure vanilla extract
3 cup(s) powdered sugar
1 Tsp food coloring
2 Tbsp Toll House Mini Semi-Sweet Chocolate Morsels
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Heat oven to 350°F.
Grease bottom of a 13 x 9-inch baking pan with tablespoon of oil.
In a large bowl, combine brownie mix, 1/3 cup water, oil, egg, 1 mashed banana and 1/2 cup peanuts.
Beat with a spoon until smooth. Pour into baking pan; smooth top.
Bake 30 to 35 minutes or until set. Cool completely.
Meanwhile, with electric mixer on high, beat butter until fluffy. Change mixer setting to low and add mashed banana and vanilla extract to make frosting.
Gradually beat in powdered sugar until frosting is of spreading consistency.
Transfer half to a resealable plastic bag; push frosting to one corner, twist top and make a 1/2 inch cut in corner.
Tint remaining half yellow and transfer to another bag.
Pipe alternating bars of yellow and white frosting over brownie.
Sprinkle remaining peanuts and chocolate chips over surface; press down lightly.
Refrigerate 1 hour to set frosting.
Cut lengthwise into 5 strips and then cut each strip into 4 pieces.



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