Serves: 8
4 slices of bacon
8 squares of a milk chocolate bar
8 graham cracker squares broken in half
8 marshmallows
8 teaspoons caramel sauce
Heat barbecue on medium-high heat.
Line an old cookie sheet with aluminum foil. Arrange bacon on cookie sheet.
Cook (with barbecue lid down) for 5 minutes per side or until cooked through.
When bacon is nearly cooked through, place marshmallows on skewers and heat over barbecue. Don't place the marshmallows directly on the grill, but either hold them over the grill or place on the cookie sheet (as pictured).
Cut the bacon into small, bite-sized pieces before assembling the s'mores.
Assemble the s'mores: Place a square of chocolate over one half of the graham cracker square. Place bacon over the chocolate, then a marshmallow and drizzle of caramel sauce.
Top with second half of graham cracker square and serve immediately!
bacon recipe source: Denise, Sweet Peas and Saffron (@SweetPeasSaff), June 19, 2015
Showing posts with label marshmallows. Show all posts
Showing posts with label marshmallows. Show all posts
Wednesday, June 01, 2016
Friday, November 20, 2015
3742. CHOCOLATE, CARAMEL, MARSHMALLOW, WHISKEY and BACON BARK
1 1/2 cups semi-sweet chocolate chips
2 cups mini-marshmallows
1 tablespoon butter
1 tablespoon whiskey
Approximately 25 caramels, unwrapped
2-3 strips of crisp bacon
Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.} Set aside.
1 tablespoon butter
1 tablespoon whiskey
Approximately 25 caramels, unwrapped
2-3 strips of crisp bacon
Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.} Set aside.
In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. {Be careful not to scorch, even when it looks like it's not fully melted it will continue to melt as you stir, so err on the side of caution.}
Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.
Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.
Pour onto set chocolate layer and, working quickly, smooth evenly. {If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}
Return to freezer and freeze for another 15 minutes.
Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.
Pour over marshmallow layer and spread evenly. {And quickly! It will cool fast.}
Return to freezer for 15 more minutes.
Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.
Freeze for a final 15-30 minutes or until completely set.
When ready to cut, remove bark by gently pulling on foil flaps, then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.
{Keep refrigerated. Bark becomes slightly gooey & floppy at room temp.}
Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.
Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.
Pour onto set chocolate layer and, working quickly, smooth evenly. {If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}
Return to freezer and freeze for another 15 minutes.
Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.
Pour over marshmallow layer and spread evenly. {And quickly! It will cool fast.}
Return to freezer for 15 more minutes.
Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.
Freeze for a final 15-30 minutes or until completely set.
When ready to cut, remove bark by gently pulling on foil flaps, then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.
{Keep refrigerated. Bark becomes slightly gooey & floppy at room temp.}
bacon recipe source: Dianna Muscari (@TheKitchenPrep), The Kitchen Prep, September 10, 2012; adapted from Whiskey Disks, Hammerstone's Whiskey Disks, PO Box 269, Chocorua, NH 03817
Saturday, August 29, 2015
3664. STOUT-INFUSED MARSHMALLOW and BACON S'MORES
Stout-Infused Marshmallows
1/2 cup powdered sugar
3 packets unflavored gelatin
1 cup cold, flat stout (beer), divided in half
2 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 tablespoon vanilla
Bacon S’mores
graham crackers
chocolate bars
cooked bacon
coat hanger
Stout-Infused Marshmallows: To make the beer flat, whisk it in a bowl for a minute, then refrigerate for an hour. Pour half a cup of the beer in a mixing bowl and sprinkle gelatin over it, set aside.
In a medium saucepan, heat the granulated sugar, corn syrup, salt and other half cup of beer over low heat, stirring until the sugar is dissolved. Increase heat and bring to a boil until the liquid reaches 245°F.
Remove pot from heat and pour liquid over the gelatin mixture, stirring until gelatin is dissolved. Beat mixture with an electric mixer on high speed until it has nearly tripled in volume, roughly 10-12 minutes.
In a separate mixing bowl, beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla to sugar mixture and beat until just combined.
Lightly grease bottom and sides of a square cake pan, dust bottom and sides with powdered sugar. Pour mixture into loaf pan and sift some powdered sugar evenly over top. Chill marshmallow, uncovered, until firm (at least four hours), then cut into squares.
Bacon S'mores: Skewer the marshmallows on a stick (or coat hanger) and cook over a fire until brown on the outside and soft and gooey on the inside. Layer the s’more: graham cracker first, then chocolate, then beer marshmallow, then bacon, and cap it off with another graham cracker.
bacon recipe source: Ashley Routson, CraftBeer.com (@craftbeerdotcom)
1/2 cup powdered sugar
3 packets unflavored gelatin
1 cup cold, flat stout (beer), divided in half
2 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 tablespoon vanilla
Bacon S’mores
graham crackers
chocolate bars
cooked bacon
coat hanger
Stout-Infused Marshmallows: To make the beer flat, whisk it in a bowl for a minute, then refrigerate for an hour. Pour half a cup of the beer in a mixing bowl and sprinkle gelatin over it, set aside.
In a medium saucepan, heat the granulated sugar, corn syrup, salt and other half cup of beer over low heat, stirring until the sugar is dissolved. Increase heat and bring to a boil until the liquid reaches 245°F.
Remove pot from heat and pour liquid over the gelatin mixture, stirring until gelatin is dissolved. Beat mixture with an electric mixer on high speed until it has nearly tripled in volume, roughly 10-12 minutes.
In a separate mixing bowl, beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla to sugar mixture and beat until just combined.
Lightly grease bottom and sides of a square cake pan, dust bottom and sides with powdered sugar. Pour mixture into loaf pan and sift some powdered sugar evenly over top. Chill marshmallow, uncovered, until firm (at least four hours), then cut into squares.
Bacon S'mores: Skewer the marshmallows on a stick (or coat hanger) and cook over a fire until brown on the outside and soft and gooey on the inside. Layer the s’more: graham cracker first, then chocolate, then beer marshmallow, then bacon, and cap it off with another graham cracker.
bacon recipe source: Ashley Routson, CraftBeer.com (@craftbeerdotcom)
Wednesday, December 24, 2014
3516. SPICED PUMPKIN and BACON TOASTED MARSHMALLOW CUPCAKES
The cake:
1 box spice cake mix
1 can pumpkin puree (15 oz.)
2/3 cup milk
1/3 cup brewed coffee, cooled
1/3 cup finely chopped bacon
The marshmallow frosting:
8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons bourbon vanilla extract
The cake:
Mix the cake mix and the puree until combined. Slowly add the milk, then coffee and mix until well combined. Fold in the chopped bacon. Spoon into 20-24 cupcake liners. Bake at 350° for 18 minutes. Cool completely.
The marshmallow frosting:
Place the cooled cupcakes on a baking sheet (they can be touching) and set them aside.
Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
Place the egg whites, sugar, cream of tartar, and salt in the clean bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
Using a stand mixer or hand mixer, whisk for 1 minute on medium speed. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
Transfer the frosting to a large piping bag fitted with your preferred piping tip and pipe onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch). In my oven, it took 1-2 minutes, so be sure to keep an eye on them. Serve immediately or store in an airtight container at room temperature for up to 3 hours.
bacon recipe source: Piggy Piggy Princess (aka Sara Lewis), Bacon Today (@bacontoday)
1 box spice cake mix
1 can pumpkin puree (15 oz.)
2/3 cup milk
1/3 cup brewed coffee, cooled
1/3 cup finely chopped bacon
The marshmallow frosting:
8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons bourbon vanilla extract
The cake:
Mix the cake mix and the puree until combined. Slowly add the milk, then coffee and mix until well combined. Fold in the chopped bacon. Spoon into 20-24 cupcake liners. Bake at 350° for 18 minutes. Cool completely.
The marshmallow frosting:
Place the cooled cupcakes on a baking sheet (they can be touching) and set them aside.
Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
Place the egg whites, sugar, cream of tartar, and salt in the clean bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
Using a stand mixer or hand mixer, whisk for 1 minute on medium speed. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
Transfer the frosting to a large piping bag fitted with your preferred piping tip and pipe onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch). In my oven, it took 1-2 minutes, so be sure to keep an eye on them. Serve immediately or store in an airtight container at room temperature for up to 3 hours.
bacon recipe source: Piggy Piggy Princess (aka Sara Lewis), Bacon Today (@bacontoday)
Tuesday, November 25, 2014
3487. LIMA BEANS and BACON with MARSHMALLOWS
1 lb. dry lima beans
3 tablespoons brown sugar
3 tablespoons butter
4 strips bacon
salt and pepper
1 dozen marshmallows
Soak the lima beans in cold water for 5-6 hours. Drain off this water and add boiling water to cover. Cook on a low flame for half an hour or until tender.
Melt the butter and add the sugar, then the seasoning. Turn the tender beans into a greased casserole, pour over the butter and seasoning. Lay the strips of bacon on the top. Bake with the cover on for about one hour in a warm oven (350ºF), add water if necessary. Remove the cover and put the marshmallows on top of the bacon. Brown under the broiler flame.
Serve in the casserole.
bacon recipe source: Chicago Evening American's A Book of Practical Recipes for the Housewife; Sarah Lohman, Four Pounds Flour, November 21, 2014
3 tablespoons brown sugar
3 tablespoons butter
4 strips bacon
salt and pepper
1 dozen marshmallows
Soak the lima beans in cold water for 5-6 hours. Drain off this water and add boiling water to cover. Cook on a low flame for half an hour or until tender.
Melt the butter and add the sugar, then the seasoning. Turn the tender beans into a greased casserole, pour over the butter and seasoning. Lay the strips of bacon on the top. Bake with the cover on for about one hour in a warm oven (350ºF), add water if necessary. Remove the cover and put the marshmallows on top of the bacon. Brown under the broiler flame.
Serve in the casserole.
bacon recipe source: Chicago Evening American's A Book of Practical Recipes for the Housewife; Sarah Lohman, Four Pounds Flour, November 21, 2014
Monday, June 03, 2013
2947. WHISKEY, CARAMEL, MARSHMALLOW and BACON BARK
makes 1 8×8 pan
16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)
Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.
Caramel Filling:
1 cup sugar
4 tablespoons water
4 tablespoon butter
7 tablespoon heavy cream
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
Bacon Crumble:
16 oz bacon
1/4 cup sugar
4 tablespoon water
1 egg white
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.
Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.
bacon recipe courtesy of: bakersroyale (member), Endless Simmer, December 8, 2011
16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)
Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.
Caramel Filling:
1 cup sugar
4 tablespoons water
4 tablespoon butter
7 tablespoon heavy cream
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
Bacon Crumble:
16 oz bacon
1/4 cup sugar
4 tablespoon water
1 egg white
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.
Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.
bacon recipe courtesy of: bakersroyale (member), Endless Simmer, December 8, 2011
Monday, April 02, 2012
2520. MAPLE-BACON MARSHMALLOWS
yields about 2 dozen 1 1/2-inch mallows
The bloom
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
The syrup
2/3 cup sugar
1/2 cup Grade A dark or Grade B maple syrup
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
The mallowing
1/8 teaspoon ground cinnamon
1/2 cup (about 1 1/2 ounces) finely chopped candied bacon
1/2 cup Classic Coating, plus more for dusting
NOTE: The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.
NOTE: To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.
STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.
bacon recipe courtesy of: Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, Quirk Books, February 2012 | Epicurious, March 2012
The bloom
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
The syrup
2/3 cup sugar
1/2 cup Grade A dark or Grade B maple syrup
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
The mallowing
1/8 teaspoon ground cinnamon
1/2 cup (about 1 1/2 ounces) finely chopped candied bacon
1/2 cup Classic Coating, plus more for dusting
NOTE: The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.
NOTE: To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.
STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.
bacon recipe courtesy of: Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, Quirk Books, February 2012 | Epicurious, March 2012
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