Perfect Bacon Recipes for Bacon Enthusiasts

Twisted Bacon Brownies

Ingredients

Batter:

•  1 1/2 cup light brown sugar, packed
•  3/4 cup unsalted butter, melted
•  2 large eggs
•  1 1/2 tsp vanilla extract
•  1/4 tsp kosher salt
•  1 1/2 cup all-purpose flour
•  1 tsp maple flavoring

Frosting:

•  1/2 cup unsalted butter, softened
•  2 cup powdered sugar
•  1 tsp maple flavoring
•  2 Tbsp milk (I use skim)
•  1/4 lb bacon, cooked and crumbled

Instructions

1. Preheat oven to 350F. Line an 8-inch square baking dish with parchment paper. Set aside.
2. In a mixing bowl, blend the brown sugar with melted butter. Add in eggs and vanilla, stir until combined. Add salt, flour, and maple flavoring, mixing until well blended.
3. Pour into prepared baking dish.
4. Bake for 32-35 minutes.
5. Remove from oven and cool on wire rack.
6. For the frosting, beat butter with powdered sugar, maple flavoring and milk until light and fluffy, about 5 minutes. Spread over cooled blondies. Sprinkle with cooked bacon.
7. Store in airtight container in refrigerator until serving (keeps for about 3 days).

Bacon Chocolate Chip Cookies

Ingredients

• 1 and ½ Sticks Butter, Softened
• ¾ Cup Light Brown Sugar
• ½ Cup White Sugar
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• ¼ Teaspoon Salt
• 2 and ¼ Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 2 Teaspoons Cornstarch
• 7 Slices Bacon, Cooked Crisp and Roughly Chopped
• 2 Cups Chocolate Chips

Instructions

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar until light and fluffy.
3. Stir in eggs, vanilla, salt, baking soda, and cornstarch.
4. Gradually stir in flour a little at a time, stirring until just combined.
5. Fold in bacon and chocolate chips.
6. Place cookie dough onto ungreased baking sheet using a rounded tablespoon. Bake for 8-10 minutes.
7. Cool for 3 minutes on pan, then remove to a wire rack to cool completely.
8. Store in the refrigerator.

Chocolate Bacon Pie

Ingredients

• 3 cups pretzel twists (you can use whatever pretzels you have, I used twists)
• 2/3 cup sugar, divided
• 1 stick of butter, divided
• 1 package Fudge Stripes Dark Chocolate Cookies 
• 12 oz package of bacon, cooked and diced (1/4 cup reserved)
• 3 eggs
• 1 TBSP vinegar
• 1 TBSP flour
• 1/4 cup chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Preheat your oven to 350.
2. Crush your pretzels and in a large bowl combine them and 1/3 cup melted butter and 1/3 cup sugar. Mix to combine.
3. Press the pretzel mixture into a pie plate and bake for five minutes.
4. In the same large bowl (no need to clean it out) crush your chocolate cookies. Now add the remainder of the butter (melted), bacon (remember to save 1/4 cup), eggs, the remainder of the sugar, vinegar, and flour and mix well.
5. Gently pour the mixture into your pie crust.
6. Top with the remaining bacon and chocolate chips.
7. Pour the sweetened condensed milk over it and bake for 35 minutes or until the edges of the pie begin to turn golden brown.

Double Chocolate Bacon Cupcake

• 1 3/4 C Flour
• 2 C Sugar
• 1 C Cocoa
• 1 1/2 TSP Baking Soda
• 1 1/2 TSP Baking Powder
• 1 TSP Salt
• 2 Eggs
• 1 C Whole Milk
• 1/2 C  Oil
• 2 TSP Vanilla
• 1 C Boiling Water
• 2 TBSP congealed bacon fat

Instructions

1. Preheat oven to 350 degrees.
2. Line the cupcake tins with paper liners.
3. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
4. In a separate bowl add the eggs, whole milk, oil, and vanilla.
5. Add the bowl containing the eggs, whole milk, oil, congealed bacon fat, and vanilla to the bowl holding the dry ingredients.
6. Mix altogether until fully incorporated.
7. Beat for 3 minutes on medium.
8. Slowly, add boiling water starting with a small amount then pour in the remaining boiling water.
9. The batter may be a little runny.
10. Scoop  batter into cupcake paper liners until 3/4 full.
11. Bake at 350 degrees for 20-25 minutes.
12. Remove from oven and allow to cool for 10 minutes.
13. Take out of cupcake pan and place on a wire rack until completely cooled.

Chocolate Bacon Cannoli

Ingredients

• 1 C unsalted butter, softened
• 3/4 C cocoa powder
• 3 C powder sugar
• 3/4 C heavy cream
• 1 lb bacon fried

Instructions

1. Beat the softened butter on its own until smooth.
2. Add cocoa and powdered sugar alternately with heavy cream  into the creamed butter until it becomes a smooth and thick texture.
3. If the frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.
4. Cut 4 slices of fried bacon into tiny bits and add to the frosting … stir well to blend throughout the frosting.
5. Cut remaining bacon strips into thirds and hold for later.
6. Scoop frosting into a large pastry bag with a frosting tip.
7. Twist the open end of the pastry bag to push frosting to the tip.
8. Frost cupcakes.
9. Stick bacon piece into the center of frosted cupcake.

Chocolate Bacon Cannolis

Ingredients

• 1 ⅓ cups (11oz) ricotta cheese
• ⅓ cup powdered sugar
• ¼ teaspoon vanilla extract
• ¼ teaspoon lemon juice
• 12 slices bacon
• ¼ cup mini semisweet chocolate chips

Instructions

1. Put ricotta in a fine-mesh sieve and place it over a bowl. Cover, and let it drain in the refrigerator for at least 3 hours or overnight.
2. With an electric mixer on medium speed, beat ricotta, powdered sugar, vanilla, and lemon juice until fluffy. Cover with plastic wrap and refrigerate while you cook the bacon.
3. Preheat oven to 375ºF. Line a baking sheet with foil.
4. Using 12 cannoli tubes, wrap one slice of bacon tightly around each. Overlap the edges so the bacon fully covers the tube. Bake on sheet for 20 minutes or until crisp.
5. Let the bacon cool enough to handle. Use your hands to gently slide the bacon off the cannoli tubes while keeping its shape. You may need to wiggle them a bit to get them to come loose.
6. Transfer filling to a gallon size Ziploc bag and snip off a tiny bit of one corner. Pipe the filling out of that hole and into the bacon shells.
7. Dip the ends in chocolate chips and serve immediately.

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Priscilla Vargas

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