1877. COCONUT-BACON BARS with POPLAR-WHIPPED MASCARPONE

makes half a sheet pan


1 pound applewood-smoked bacon, diced in quarter-inch pieces
2 2/3 cups graham cracker crumbs
5 ounces unsalted butter, melted
1 cup oats
3 ounces dark brown sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
13 ounces bittersweet chocolate, chopped
2 cups coconut flakes, toasted
1 1/2 cups hazelnuts, toasted and crushed
20 ounces sweetened condensed milk
8 ounces mascarpone cheese
2 ounces poplar syrup

Preheat oven to 350 degrees. On a 13-by-18-inch half sheet pan, bake the bacon until crisp. Remove bacon from pan and drain grease, keeping a thin layer of drippings in the pan. Reserve the remainder for other use. In a mixing bowl, combine graham cracker crumbs, butter, oats, brown sugar, vanilla and salt until mixture hangs together. Press mixture onto sheet pan. Top with bacon, chocolate, coconut and hazelnuts; drizzle with sweetened condensed milk. Bake at 350 degrees for 25 to 30 minutes. Cool for 20 minutes and cut into bars. Whip together the mascarpone and poplar syrup. Serve bars warm, garnished with whipped mascarpone and additional chopped hazelnuts.


bacon recipe courtesy of: Chris Eley, Goose The Market, 2503 North Delaware Street, Indianapolis, Indiana 46205 | Cheryl Lee, Examiner.com, Spokane