3087. PEANUT BUTTER BACON FUDGE

12 strips maple-smoked bacon, with 2 strips reserved for garnish
1 1/2 cups chocolate chips
1/2 cup peanut butter chips
1 can sweetened condensed milk
4 tablespoons unsalted butter
1/2 teaspoon maple extract

Coat an 8-inch-square pan with cooking spray. In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish. Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. 4.)Remove from heat. Stir in bacon. Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight. Slice into 7 equal rows to create 49 squares. It’s a good idea to use a ruler to ensure equal-sized pieces. Serve at about room temperature.


bacon recipe courtesy of: Bacon Dessert Recipes

1882. BACON FUDGE

8 strips of crispy bacon
18 ounces semi-sweet chocolate chips
one 14 ounce can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1 and 1/2 teaspoons of vanilla extract

Cook the bacon. Once the bacon is cooked, please cool the strips in the fridge for about an hour.Make sure you remove as much of the grease as possible from the strips.

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread a thin layer of fudge into an 8 or 9 inch square pan lined with wax paper. Layer four pieces of bacon. Spread another layer of fudge. Layer four more pieces of bacon the opposite way. Chill 2 hours until or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.


bacon recipe courtesy of: Laurie Ruettimann, Punk Rock Human Resources, June 22, 2009