1 1/2 sticks unsalted butter
1/4 cup sugar
1 vanilla bean, seeds scraped
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 ounces bacon, finely diced
3 cups sweetened shredded coconut (6 1/2 ounces)
12 ounces semisweet or bittersweet chocolate chips
1/2 cup salted roasted almonds, chopped
One 16-ounce jar dulce de leche (recipe below)
One 14-ounce can sweetened condensed milk
Dulce de Leche
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
Dulce de Leche recipe courtesy of: Alton Brown
Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.
In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.
Using a handheld electric mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.
Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.
In another bowl, whisk the dulce de leche with the condensed milk; pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the dulce de leche. Drizzle the remaining dulce de leche mixture on top.
Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.
bacon recipe courtesy of: LoveFeast Table, December 13, 2010 | Grace Parisi, Food & Wine