These are very decadent, especially when topped with bourbon caramel sauce! They are the perfect combination of sweet and salty and are a nice chewy bar that can be elevated further by topping with vanilla ice cream.
They are super easy to make and the only difficult part is waiting for them to cool long enough that you can cut them!
If you’ve never had candied bacon before, you’ll want to make extra to snack on. It’s super addicting! Just make sure that you use regular cut bacon, not thick cut. You’ll also want to make sure to line your baking sheet with foil as the sugar and bacon grease will create a cooked on mess. And if you’re not already cooking baon in the oven regulary, you probably will be after this! It’s much less mess in the oven and cooks more evenly and crispy. Another note on the candied bacon, it will cripy up further as the sugar cools, so make its criso enough before removing from the oven, but keeo that in mind. And definitley, DO NOT TOUCH the hot candied bacon! Let it cool before handling! The sugar will turn the baon into little molten stick of pork when it comes out of the oven. So be patient and let it cool. It’s still super delicious when its cool.
You can add dark, semi sweet or milk chocolate chips. Add nuts if you like too! If you add nuts, it’s best to toast them before folding into the batter. Its going to add an extra layer of flavor instead of just tossing the nuts in from the bag,
Candied Bacon Blondies
Ingredients
- 5 slices regular cut bacon
- 1/4 cup brown sugar (for bacon)
- 1 3/4 cup brown sugar
- 12 Tbsp unsalted butter
- 1/2 cup corn syrup
- 2 Tbsp Vanilla extract
- 3 eggs
- 2 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup melted chocolate
- Bourbon caramel sauce (see receipe, if desired)
Instructions
- Preheat oven to 375 degrees
- Line baking sheet with foil and place wire racks on top. Place bacon strips on top of racks and sprinkle with the brown sugar. Bake approx 20 minutes or until crispy. Allow to cool before handling. Once cool, chop.
- Adjust oven temperature to 350 degrees.
- In a medium sized sautee pan, add the butter and melt over medium heat. Allow to continue to cook until milk solds begin to brown and there is a nutty aroma. Cool slightly before moving on.
- In a medium bowl, add the remaining brown sugar, eggs, corn syrup and vanilla. Add the browned butter and whisk until combined well. Allow to rest for at least two minutes and then whisk again.
- Combine flour, salt and baking powder in a large bowl. Add the browned butter add sugar mixture and combine. Fold in the chocolate chips and 2/3 of the chopped bacon.
- Make a foil sling using two sheets or rectangular foil for 13 x 9 baking pan. Foil should create handles on all four sides of the pan. Make sure corners are smooth to the pan. Grease foil well.
- Pour blondie batter in prepared pan and sprinkle with remaining chopped bacon.
- Bake approx 35 minutes, checking for firmness. Top will be dark brown and slightly puffed and will settle as they cool. Pick inserted should come out clean with crumbs attached.
- Allow to cool completely before removing from pan, approx 2 hours.
- Place on cutting board and trim off edges, (if desired).
- Drizzle with melted chocolate and then refridgerate until the chocolate has set before cutting.
- Top with vanilla ice cream and drizzle with bourbon caramel sauce
Bourbon Caramel Sauce
Ingredients
- 2 cups white sugar
- ½ cup water
- 1 Tbsp corn syrup
- 1 cup heavy cream
- ½ cup bourbon
Instructions
- In heavy bottom sauce pan, add water and sugar and cook over med high heat.
- Do not stir expect to combine ingredients.
- Cook approx 5-6 minutes or until syrup starts to turn amber in color.
- Once its a deep amber, remove from the heat and stir in heavy cream, cautiously. Caramel will bubble up. Add bourbon. Stir until combined. (you can use less bourbon if you want. This is a boozy caramel!)Return to heat and bring back to a boil for approx one minute. Mixture will be bubbly, but will pop as it cools and moisture escapes. Chill, or allow to cool down to room tempurate before using. Sauce will thicken upon cooling. Can be heated slightly before use.