3936. GRILLED CARAMEL BACON S'MORES

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

3469. CHOCOLATE-BACON CUPCAKES with DULCE DE LECHE FROSTING

For the candied bacon:

1/4 cup packed light brown sugar

1 tablespoons granulated sugar

1 teaspoons unsweetened Dutch-process cocoa powder

6 slices bacon, cut in half

 

For the cupcakes:

5 tablespoons vegetable oil

1/4 cup brewed espresso or coffee

1/4 cup packed light brown sugar

1/3 cup unsweetened Dutch-process cocoa powder

4 ounces milk chocolate, chopped

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

 

For the frosting:

1 cup jarred dulce de leche

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

sea salt, for topping

 

Make the candied bacon: Preheat the oven to 350F and set a rack on a foil-lined baking sheet.

 

Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop 3 pieces of bacon; set aside. 

 

Make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth, then set aside to cool, about 15 minutes.

 

Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth. Add the flour mixture and continue whisking until combined.

 

Line a 12-cup muffin pan with paper liners. Divide the batter among the cups, then sprinkle with the chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely. 

 

Make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined. Top the cupcakes with the frosting. Chop the remaining 3 slices of bacon and place on top of the frosting. Sprinkle sea salt over the frosting.

 

 

bacon recipe source: Amanda, Fake Ginger (@fakeginger), October 31, 2014; adapted from Food Network Magazine

2928. BACON BUTTERFINGER CANDIES

2-11 oz. bags of candy corn
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating

Butter two 8×8 disposable pans. Set aside.

Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.

Stir in the peanut butter until completely incorporated.

Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)

Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.

Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.

Allow to set in a cool place, or refrigerator until chocolate is set.


bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011

2485. BROWN BUTTER BACON CHOCOLATE CHIP COOKIES

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoon vanilla
1 large egg
1 large egg yolk
4 oz semisweet chocolate bar, diced into 1/4″ pieces
1/2 cup bittersweet chocolate chips
3 tablespoons milk chocolate, grated
1 cup bacon that’s been fried until crispy and diced into roughly 1/4″ pieces

Put your oven rack in the middle and heat your oven to 375 degrees. Line a large baking sheet with parchment paper. Whisk 1 3/4 cups flour with 1/2 teaspoon baking soda. Set this aside.

Fry up a few pieces of bacon. You want the bacon to be as crisp as possible without being burnt. Cut the bacon into roughly (and this is very roughly) 1/4″ pieces.

Heat 10 tablespoons of butter in a 10-inch skillet over medium heat until melted. Continue cooking until it turns a dark, golden brown and smells divine. Swirl this pan constantly and stir the bottom frequently for good measure. As soon as it’s done, take off the heat and pour immediately into a heatproof bowl. Stir in remaining 4 tablespoons of butter so that they melt.

Put the butter in a large mixing bowl and add 1/2 cup sugar, 3/4 cup packed dark brown sugar, 1 teaspoon salt and 2 teaspoon vanilla.

Add egg and egg yolk and mix until mixture is fully incorporated.

Let sugar/egg/butter mixture stand for a few minutes. Whisk again for 30 seconds. Do this several times–you want to make sure that the sugar has “melted” into the liquid. When ready, mixture will be smooth, thick and shiny.

Chop chocolate. Grate your milk chocolate

Using wooden spoon, stir in the flour mixture until just combined. Stir in grated chocolate, chocolate chunks and bacon pieces. Don’t over mix but make sure no flour pockets remain.

Using a teaspoon, place a heaping teaspoon of cookie dough on the baking sheet lined with parchment paper. I get about 14 cookies per baking sheet.

Bake for 10-14 minutes, until cookies are golden-brown and set along the edges but the middle is still soft. Remove from oven and set baking sheet on a wire rack and let cool for at least 10 minutes, keeping the cookies on the baking sheet.


bacon recipe courtesy of: Kristina, Mouth from the South, August 3, 2009 | adapted from Cook's Illustrated, America's Test Kitchen