Everyone Loves Salted Caramel Maple Bacon Bars
Bacon lovers will go crazy for these gooey, rich dessert bars. I was inspired to create something sweet and savory after recalling a delicious Bacon Maple Donut I enjoyed while at a book event in Portland, Oregon. These sticky bars are guaranteed to satisfy any sweet tooth and bacon craving. Note the bars will be very sticky and are best enjoyed with a fork.
Serves12 squares, 8x8 pan
Preparation Time20 min
Preparation Time - Text20 Minutes
Cooking Time35 min
Cooking Time - Text35
Cooking MethodBaking
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionFamily Get-together, Game Day
Recipe CourseDessert, Snack
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
MealBreakfast, Brunch, Snack
MoodAdventurous
Taste and TextureRich, Salty, Savory, Sweet
Type of DishDessert
Ingredients
- 1 cup flour
- 1/3 cup brown sugar
- 1/2 cup softened butter
- 1 egg
- 1/3 cup brown sugar
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1 pound thick cut bacon
- 2-3 tablespoon caramel sauce
- A few pinches of sea salt
Instructions
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Preheat oven to 350F. Line 8x8 baking pan with aluminum foil and spray with cooking spray.
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Fry bacon in a skillet until crispy but not burned. Set aside on a paper towel to cool.
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Crust - Mix flour, brown sugar, and softened butter in a bowl by hand using a fork or pastry cutter until all of the ingredients are evenly distributed. Pack mixture into the bottom of the 8x8 pan and bake for 18-20 minutes.
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Filling -Mix the egg, brown sugar, maple syrup, vanilla, and sea salt in a bowl with a whisk until all of the ingredients are evenly distributed.
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Break bacon strips into small, bite sized pieces and gently stir them into the filling mix.
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After the crust has baked, spoon the filling mix into the pan and evenly distribute the coated bacon pieces over the top of the crust.
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Bake for 17-19 minutes, or until the center is set. Cool at least one hour before drizzling the top with caramel sauce. Add a few pinches of sea salt over the caramel. Cut into bars and serve.
2015 Kelly DiPucchio
