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Candied Bacon Blondies - From My Farm Table
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Candied Bacon Blondies

Candied Bacon Blondies

Chewy blondies with chocolate chips and crumbled candied bacon
Print Recipe Pin Recipe
Course Dessert
Servings 16

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