Sunday, February 10, 2013


For The Crust
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter
2 cups flour
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons water

For the Filling
1 cup stout
1 stick butter
2 cups chopped pecan
2 cups brown sugar
1/2 cup light corn syrup
1/4 cup heavy cream
2 eggs
5 strips of bacon, cooked and chopped

Preheat oven to 350.

In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.

Line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.

Bake at 350 for 12 minutes of until a light golden brown.

In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.

Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.

bacon recipe courtesy of: Jackie Dodd, The Beeroness, September 6, 2012

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