Ingredients

The following ingredients have 4 Servings
  • 5 1/3 cups Peanut Butter & Cocoa Pebbles™ Cereal
  • 1 1/2 cups sugar, divided
  • 13 tbsp unsalted butter
  • 5 cups sliced bananas
  • 2 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 1 cup peanut butter and chocolate chips (mix)
  • 1/2 cup flour

Instruction

  • Pulse Peanut Butter & Cocoa Pebbles in a food processor until finely ground. Or alternatively, place cereal in a large closed plastic bag and smash with a rolling pin or the back of a pan until finely ground. 
  • Mix 5 cups of the ground cereal with 1/4 cup sugar and 5 TBSP melted unsalted butter in a heat proof bowl and firmly press into the bottom and up sides of a 10-inch cast iron skillet. Bake at 350 F for about 8 minutes. Let cool completely on a wire rack before filling.
  • Meanwhile, toss together sliced bananas, lemon juice, 1 cup sugar, and cornstarch in a large bowl. Add the peanut butter and chocolate chips, toss again, and place into the skillet in an even layer. 
  • Then, make the crumble topping by mixing the remaining 1/3 cup cereal crumbs with 1/2 cup flour, 1/4 cup sugar, and 8 TBSP chilled chopped butter in another bowl, mixing by hand until texture is coarsely clumpy and mixture will hold together in clumps when you squeeze it with your hand.
  • Spread topping evenly on top of the banana filling with your hand and press it down lightly. 
  • Bake for 25-30 minutes or until the edges are bubbling and the crumble topping is lightly golden brown. Serve slightly warm with vanilla ice cream sprinkled with Peanut Butter & Cocoa Pebbles.