It’s a whole new way to enjoy the Southern staple.
TOTAL TIME: 0:30
FOR THE CRUST
- 2 c. NILLA Wafers
- 1/2 c. butter, melted
FOR THE FILLING
- 2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/3 c. sugar
- 2/3 c. brown sugar
- 1 c. butter, softened
- 1 package banana pudding mix (3.4-oz.)
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. white chocolate chips
- Preheat oven to 350°, and grease the bottom and sides of a 9″-x-13″ pan with butter.
- Make crust: Place Nilla wafers in a resealable plastic bag and use a rolling pin to crush cookies into a fine crumble. Pour in butter and toss to combine. Press crumble into the bottom of the baking sheet in an even layer and bake for 7 to 8 minutes.
- Make filling: In a mixing bowl, combine flour, baking soda, and salt, then set aside.
- Grab a larger mixing bowl and beat sugars and butter together until light and fluffy. Beat in pudding mix, eggs, and vanilla, then reduce mixer to low and gradually add in flour mixture, stirring only until just combined. Fold in white chocolate chips.
- Pour filling over the crust and bake for 10 to 12 minutes, or until a toothpick inserted into the center of the bars comes out with just a few crumbs (no goo). Serve warm or at room temperature.