Chocolate and Bacon….Need I say more?!?! Two equally obsessive foods joined together to create a heavenly treat of sweet and savory….And I guess my third obsession would be cocktails!
Chocolate Caramel Bacon Cookie Bars
Makes 20-24 depending on size
- 8-12 slices bacon
- ½ cup brown sugar
- 1 teaspoon chili powder
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks (12 Tablespoons) unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons reserved bacon fat (optional)
- 1-2 cups semi-sweet chocolate chips
- Crumbled bacon
- Sea salt
- 1 cup sugar
- 6 Tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla
- ½ teaspoon sea salt
For Candied Bacon:
Preheat oven to 400 degrees. Line a baking sheet with foil. In a small bowl, mix brown sugar and chili powder. Arrange bacon slices on foil and coat the tops with the sugar mixture. Bake for 18- 20 minutes or until crisp. Place cooked bacon on paper towels to drain. Once cooled, crumble or chop and set aside. Reserve bacon fat (optional)
Preheat oven to 350 degrees F.
Line a 13 x 9 inch baking pan with aluminum foil, allowing excess to extend over sides. Spray with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt.
In large bowl, beat butter and sugar with an electric mixer until smooth. Add eggs, vanilla, and bacon fat and continue to beat until combined. Slowly add the dry ingredients and mix until combined. (Do not over mix) Stir in chocolate chips and half of the crumbled bacon. Press half of the cookie dough into the prepared pan.
To make caramel: Heat sugar in a medium saucepan, stirring constantly, until dissolved and brown. (Don’t worry if it looks crumbly at the beginning as it will smooth out after a few minutes of stirring). Add butter and continue to stir until melted. Slowly add in the heavy cream while whisking, being careful as the mixture will bubble up. Continue to cook for about 1 minute. Turn off the heat and stir in vanilla and salt.
Pour half of the caramel sauce over the cookie dough and spread evenly. Sprinkle some salt on top, if desired. Drop Tablespoons or spread evenly, the remaining cookie dough over the caramel.
Bake for 30-35 minutes, or until top of the bars are golden brown. Cool bars completely. Lift from pan, using the excess foil as handles. Remove foil and cut into bars.
If desired, drizzle the remaining caramel sauce over cookie bars before serving. If making the chocolate martini, you can use some to coat bacon or to add to the rim and inside of the martini glass.
- 1 part Godiva Chocolate Liqueur (or any other chocolate liqueur)
- 1 part Creme de Cacao
- 1 part vodka (or vanilla vodka)
- 2 part milk, half and half or heavy cream
In a cocktail shaker, combine all ingredients and shake until mixed. Pour into a martini glass.
To add chocolate syrup: Swirl the inside of the glass with chocolate syrup before adding the martini. (It helps to use a chilled martini glass when drizzling the syrup)
To make chocolate covered bacon:
Cook bacon as indicated in the cookie recipe. Do not chop.
Melt chocolate or chocolate chips in a double boiler or in the microwave in 30 second intervals, stirring after each interval. If chocolate is too thick, you can add a teaspoon of shortening or vegetable oil to the chocolate and melt as directed. Whisk until completely smooth.
Dunk bacon into the chocolate to coat. Let excess drip off and lay on a plate or sheet lined with parchment or waxed paper. Put in the refrigerator to set, about 20 to 30 minutes.