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1/2 cup HERSHEY'S Spreads Chocolate, HERSHEY'S Spreads Chocolate with Almond, HERSHEY'S Chocolate Spreads with Hazelnut or REESE'S Spreads Peanut Butter Chocolate
1/4 cup light corn syrup
1/4 cup buttermilk or sour milk*
2 teaspoons vanilla extract
2 egg whites
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon powdered sugar
1. Heat oven to 350°F. Grease 8- or 9-inch baking pan.
2. Place bananas, chocolate spread or peanut butter chocolate spread, corn syrup, buttermilk, vanilla and egg whites in blender container. Cover; puree until smooth. Set aside.
3. Stir together flour, granulated sugar, baking soda and salt in medium bowl. Gradually add banana mixture to flour mixture, beating with whisk until smooth. Pour batter into prepared pan.
4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Just before serving, sift powdered sugar over top. Cut into bars. Makes 9 servings.
*To sour milk: Use 1/2 teaspoon white vinegar plus milk to equal 1/4 cup.
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