Classic Peanut Butter Blondies

Preheat your oven to 300°F. Wrap the 3 pieces of leftover peanut butter blondies loosely in aluminum foil to prevent them from drying out.

Place the wrapped blondies in the oven for 8 to 10 minutes until they are warmed through and soft.

While the blondies warm, prepare the fresh whipped cream. In a medium mixing bowl, combine 1/2 cup heavy whipping cream, 1 tbsp powdered sugar, and 1/2 tsp vanilla extract.

Whisk the cream mixture vigorously by hand or with a hand mixer for 3 to 4 minutes until medium peaks form, then set aside in the refrigerator.

Peel 1 whole banana and slice it into 1/4-inch thick rounds.

In a small microwave-safe bowl, combine 2 tbsp creamy peanut butter and 2 tbsp whole milk. Microwave on high for 20 seconds, then stir until it forms a smooth, pourable sauce.

In another small microwave-safe bowl, heat 2 tbsp semi-sweet chocolate chips on high in 15-second intervals, stirring in between, until completely melted and glossy.

Remove the warm blondies from the oven and place one on each of the 3 serving plates.

Top each warm blondie with several banana slices, a generous dollop of the freshly whipped cream, and a drizzle of both the warm peanut butter sauce and the melted chocolate.