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Guys. It’s football season. Last weekend hubby and I returned to our college town for a wedding and there was a BIG game going on at the time. Flags everywhere, painted car windows, everyone and their mother talking about it. We went to a friend’s house to catch the second half and it was quite intense. I love that about this season, there’s so much to get excited about. Game time turns into party time and who doesn’t love an excuse for a party! So feeling inspired, I came up with this donut recipe perfect for your next football get-together.
These are baked donuts with a mix of banana and chocolate inside. The “crunch” comes from the new SNICKERS® Crisper candy bars. They’re a twist on classic SNICKERS® and are full of peanuts, crisped rice and caramel covered in chocolate. Guys, they are yummm-o. The best thing about them is that they are just in the regular candy aisle at Walmart, no having to hunt them down. And this recipe is super easy, so you can spend all your time on decorating them in your team’s colors. These aren’t my team colors by the way, I just love the glam look 😉
Check out the recipe below, and find SNICKERS® Crisper in your local Walmart. Do you guys have any favorite football treats?
Chocolate Banana Crunch Donuts
Makes 15 donuts + 10 donut holes*
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 medium ripe bananas
- 1 egg
- 1/3 cup oil
- 1 tsp vanilla extract
- 7-8 SNICKERS® Crisper fun size, chopped
- 1 cup milk chocolate chips
- 3 Tbsp unsalted butter
- 1 Tbsp light corn syrup
- 1/4 tsp vanilla extract
- 1 Tbsp milk
- sprinkles (opt.)
- hot water
- 1/4 cup powdered sugar
- sandwich bag
Preheat oven to 375F. Grease you donut pans.
For the Donuts:
Place your bananas in a large mixing bowl and beat. Add the sugar, oil, and egg, and beat to combine. Then add the vanilla, salt and baking soda and combine again. Slowly pour in the flour while beating on low. Fold in the chopped SNICKERS® Crisper.
For the donut holes*, use a small spoon to fill 10 donut hole wells halfway with batter and bake for 7-8 minutes. For the donuts, fill each well halfway, trying to make the batter as even as possible. Bake for 10 minutes. Let cool in the pan for 5 minutes before removing to a cooling rack. Make sure they are completely cool before adding the glaze.
For the Glaze:
Place the chocolate chips and butter in a heat-proof bowl. Heat in the microwave for about 30 seconds at a time just until the chocolate is soft enough to stir smooth. Add the corn syrup, vanilla and milk, and stir gently. If too thick add a bit more milk until it’s a spreadable consistency.
Take a bowl that’s smaller than your chocolate glaze bowl and fill it with a couple inches of hot water. Place the chocolate glaze bowl on top, making sure it’s not touching the water. The steam from the hot water will make sure your glaze doesn’t cool and harden before you are done dipping all of your donuts.
Dip each of your donuts and donut holes into the glaze and place back on a rack to cool. Add sprinkles as desired.
Pour the powdered sugar into a small bowl. Start with about a 1/2 tsp of water, combine, and keep adding water until you get a spreadable consistency. Pour into the corner of a sandwich bag, snip a very small opening, and pipe onto your donut holes to make them look like footballs.
*Don’t have a donut hole pan? Try making cake balls instead: take a few donuts and mash them, mix in some frosting, form into balls, and dip in chocolate!