Sunday, April 17, 2011


8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon of baking powder
1 1/2 cups of all-purpose flour

8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract (please check label to make sure it is gluten-free)
1/2 teaspoon of baking powder
1/3 cup + 1 Tablespoon brown rice flour
1/3 cup + 1 Tablespoon white rice flour
1/4 cup tapioca flour
1/4 cup sweet rice flour a.k.a Mochiko
1/2 teaspoon xanthan gum

1 cup sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon vanilla extract
1 cup heavy cream
1/2 cup of coarsely crumbled thick-cut bacon
3 cups toasted pecans
coarse sea salt

Preheat the oven to 350 degrees. In a mixing bowl or Kitchenaid, cream butter and sugar until light. Add egg and vanilla and beat for one minute. Add baking powder and flour(s) (and xanthan gum if preparing gluten-free) until everything is well mixed and has formed a cookie dough. Spray a 9×13 baking pan with non-stick spray. Press cookie dough mixture evenly throughout the bottom of the pan. Bake for 20 minutes or until the edges are golden brown (see picture below). Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan or pot. Cook over medium-high heat stirring it occasionally until sugar is completely dissolved. When the sugar/water/corn syrup mixture begins to change to an amber like color (like a dark honey) immediately turn off heat. Carefully add vanilla and heavy cream stirring (add bourbon for optional variation) until smooth and looks like caramel sauce. Add toasted pecans and bacon stirring and coating everything. Spread bacon caramel pecan mixture over the cookie crust evenly. Wrap in plastic wrap and refrigerate overnight or until cold. Sprinkle with coarse sea salt sparingly and cut into bars/squares.

bacon recipe courtesy of: Alice, Savory Sweet Life, September 8, 2009

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