When it comes to bacon it is a natural fit for breakfast and pairs wonderfully with so many dishes at lunch and dinner. Now let’s talk dessert. Bacon makes almost everything better (like 99% of things). We are getting serious about the sweet and salty side of dessert with these 5 bacon centered dessert recipes.
#1 Chocolate Covered Pretzels with Bacon Sprinkles
Depending on the exact number of pretzels you can cook a few stripes of bacon in the microwave for a small batch or for a large I suggest cooking a full package in the oven.
1 bag Pretzel Rods
12 oz. semi- sweet chocolate (chips, chunk, etc) Chocolate
1 lb. your favorite flavor of Broadbent’s bacon
Once the bacon is cooked crumble it and set in a shallow dish next to the chocolate. Melt your chocolate in double boiler or microwave whichever you prefer. Dip pretzel rods into chocolate roughly ¾ of the way up, then roll along the shallow dish filled with bacon crumbles. (if you want a light coating try sprinkling it on instead). Place on a lined cookie sheet with parchment paper and place in refrigerator for 15-20 minutes to allow it to fully harden. Then display in a large clear vase or jar and serve with chocolate side down.
#2 Chocolate Covered Bacon Bites
This is the recipe where Broadbent’s thick cut bacon really shines. It is hearty enough to cook and support the additional chocolate coating.
1 pkg Broadbent’s Thick Cut Maple or Hickory Bacon
1 C. Semi-sweet chocolate (chips, chunk, etc.)
Optional Coatings: chopped nuts, sea salt, brown sugar, cayenne pepper, coconut, sprinkles, white chocolate drizzle
Cook your bacon in the oven at 400 degrees on a lined cookie sheet. This allows the bacon to cook up especially flat. Bake 15-20 minutes until it is a firm texture. Cut into pieces about 2 inches long and lay on a thick paper towel stack to remove excess grease and let cool.
Meanwhile, melt your chocolate either using a double boiler, or a microwave. Once the chocolate is melted dip your pieces in to the bowl or pan about ½ to ¾ down. Then lay each piece on a wax paper lined cookie sheet. Do this rather quickly as the melted chocolate will begin to firm up again as it sits (stir occasionally to keep a smooth consistency). Then place your chocolate coated bacon in the refrigerator for about 15 minutes to allow it to harden. Once they are dipped, you can serve them just as they are. If you want to add a bit more flair considers the following: drizzling with white chocolate, sprinkle with nuts, sea salt or anything else that appeals to you.
#3 Maple Caramel Bacon Crack (Recipe from Hayley Parker of thedomesticrebel.com)
1 lb. bacon
1 Pkg. Pillsbury Crescent Rolls
½ c. Maple Syrup
¾ C. Brown Sugar
Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15×10) with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it’s even. Prick the dough with a fork all over. Set aside.
Meanwhile, cook your bacon via your preferred cooking style. Cook it until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don’t want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
Drizzle ¼ cup of the maple syrup over the crescent roll dough. Sprinkle with ¼ cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.
#4 Maple Bacon Cupcakes
The first time I heard about these was while watching the show Two Broke Girls on CBS. Then I just had to try them for myself. I used this great recipe from myrecipes.com. They are definitely a balanced ratio of sweet to salty.
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Paper baking cups
Vegetable cooking spray
1 cup butter
1 (16-oz.) package dark brown sugar
1/2 cup evaporated milk
1/4 teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
2 teaspoons maple flavoring
12 cooked bacon slices, broken to pieces
Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 3 cups.
Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each with bacon.
#5 Bourbon Bacon Brittle (Recipe by Baking The Goods)
Here in Kentucky, we Beam with pride about our bourbon, and it creates a unique flavor experience when paired with bacon. This recipe is more involved, as brittle is always a bit temperamental but it is worth the work.
1. thick cut smoky bacon – 6 strips
2. maple bourbon (or regular bourbon) – 2-3 tablespoons
3. brown sugar – 3 tablespoons
1. granulated sugar – 1 cup
2. light corn syrup – 1/2 cup
3. water – 1/2 cup
4. unsalted butter – 1 tablespoon
5. maple bourbon (or regular bourbon) – 2 tablespoons
6. pure vanilla extract – 1 teaspoon
7. baking soda – 1 teaspoon
8. chopped pecans – 1/2 cup
9. coarse sea salt for sprinkling – 1 teaspoon
1. Preheat oven to 400°.
2. Lay bacon strips on a foil lined baking sheet. Gently brush the bacon strips with bourbon on both sides. Sprinkle bacon strips with brown sugar on both sides.
3. Bake the bacon for about 12-16 minutes until it starts to caramelize and becomes crispy. Remove bacon from the baking sheets and allow to cool.
4. Using kitchen shears, chop the bacon strips into bite sized pieces.
6. Spread the pecans on a baking sheet and lightly toast them in the 400° oven for about 8 minutes. Remove and allow to cool. Roughly chop the pecans and set aside.
7. Lightly grease a baking sheet or line with parchment paper or a silpat mat.
8. At this point, be sure to have all of the remaining ingredients measured and ready to rock, you’ll need to move fast once the syrup comes to the candy stage.
9. I combined the bourbon and vanilla. And, I also combined the chopped pecans and bacon together. This helped me move faster later when I added everything to the hot sticky syrup.
10. In a heavy medium-sized saucepan, combine the sugar, corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil. (This is where timing and temperature start to get tricky. Be sure to use a candy thermometer to keep track of the temperature.)
11. Increase the heat to high and cook, without stirring, until the syrup reaches 290°-300°, it should be a deep golden brown. Immediately remove from heat.
12. (*Brittle can be incredible temperamental, so bear in mind that you need to heat your syrup to 310°, Your stovetop, candy thermometer and the climate can all factor the process. You can drop a small amount of the mixture into very cold water to test, it should separate into hard and brittle threads when it is ready.)
13. Quickly stir in the butter, bourbon and vanilla, baking soda, pecans and bacon bites. Be careful as the mixture will start to foam. The foam should quickly subside, at this point you will pour the hot mixture into the prepared baking sheet as quickly and as thin as possible. I used a wooden spoon to gently spread the mixture out because my pour wasn’t too even. The mixture is a hot sticky mess at this point, but it’s also a lot of fun to work with!
14. Sprinkle with sea salt and cool the brittle for at least 15 minutes. Once it seems to have set and hardened, you can start breaking it into pieces. I used a vintage meat tenderizer to break it up and it worked great.
15. Store in a container with a lid, I used mason jars. It should last at least 1 week in a sealed container.
We saved the most complicated for last but the bacon bourbon brittle is an experience to say the least. These desserts are great for a special occasion or theme night. I have heard countless bacon lovers rave about these delectable dishes. I suggest trying them out on small crowd because they can go fast.
Have any special bacon recipes you love? Please share. We are always looking for new inspirations and what better resource then our loyal customer