Ingredients:
12-16 pieces chocolate chip cookies
1 1/2 cups semisweet chocolate chips
¼ cup Carnation Condensed Milk
1 teaspoon vegetable oil
5-6 pieces Almond Rocca cut into small pieces
2 medium bananas, peeled and sliced into 1/4-inch rounds
1 pint vanilla, softened
Instructions:
1. Place a bowl over simmering water.
2. Toss together the chocolate chips, Carnation Condensed milk and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.
3. Spread the melted chocolate on top of 6 of the cooled cookies.
4. Place on a parchment or waxed paper-lined baking sheet.
5. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate.
6. Place the remaining cookies, flat-side-up, on the same baking sheet.
7. Arrange the banana slices in a single layer on the flat side of the remaining cookies.
8. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.
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