Choco Peanut Butter Banana Breakfast Strudel Food

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

CHOCOLATE N PEANUT BUTTER STRUDEL

Steps:

• Preheat oven to 400º. Grease a baking sheet.
• Unfold one pastry sheet on baking sheet. Sprinkle with 2/3 cup chips to 1/2-inch of the edges.
• Combine cream cheese, peanut butter, egg, powdered sugar and flour in a small bowl until smooth.
• Dollop mixture over chips and pastry, and carefully spread to within 1/2-inch of the edges.
• Dampen the edges of pastry with water using a pastry brush.
• Cut remaining pastry sheet into 1-inch strips. Placing them in a lattice fashion one inch apart. Trim off the excess where needed.
• Press ends of lattice to seal.
• Bake for 20-25 min or until golden brown.
• Place remaining 1/3 cup chips over filling between lattice strips while still hot out of the oven.
• Let stand for 10 minute Cut into pieces and serve warm.

CHOCOLATE PEANUT BUTTER OVERNIGHT OATS

Steps:

• In a small container or Mason jar, combine oats, milk, cocoa, peanut butter and maple syrup. Seal; refrigerate overnight. If desired, top with additional peanut butter and mini chocolate chips.

CHOCO-PEANUT BUTTER BANANA BREAKFAST STRUDEL

Steps:

• Heat oven to 350°F
• Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick foil.
• Sprinkle flour lightly on sheet of waxed paper.
• Unroll dough on floured paper into 1 long rectangle; press perforations to seal.
• Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
• Spread peanut butter over rectangle to within 1 inch of edges.
• Spread hazelnut spread over peanut butter.
• Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
• Fold in short ends of rectangle 1 inch.
• Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal.
• Remove from waxed paper; place seam side down on foil-lined cookie sheet.
• Brush with egg white; sprinkle with cinnamon-sugar.
• Bake 20 to 25 minutes or until deep golden brown.
• Immediately transfer strudel on foil to cooling rack.
• Cool 30 minutes.
• Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled.
• To serve, cut into 1-inch slices, using serrated knife.
• Wrap and refrigerate any remaining strudel.
• NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.