Thursday, December 27, 2012

Peanut Butter Maple Bacon Fudge

Yes, that title is indeed correct. I hope you all had a wonderful holiday season and are planning your black-eyed pea recipes for New Years!

As I've mentuoned before, I make cookie bozes every year for friends and family. I usually make about 30 boxes with around 15 cookies in each box (5 different kinds) and some fudge pieces. I stumbled across this recipe on Pinterest (where else!) and decided it needed to be included in my cookie boxes this year. Funnily enough, the original article was from NPR. Who would have guessed?

I've made desserts with bacon before, and the salty/sweet combo is just awesome. This recipe is easy, salty, sweet, and fun. All of which make an excellent choice for a marathon baking session. The end result looks something like this, but keep in mind that this was doubled.

When I posted the above photo on Facebook, my aunt E commented: "Sick. Lusciously sick." Couldn't have said it any better myself. This fudge is so good, and honestly next time I might even leave out the peanut butter chips and just double up on the maple and bacon. Although they do look fun sitting in the pot together!

Here's the recipe, I hope you enjoy it!

Peanut Butter Maple Bacon FudgeOriginal recipe from NPR
Makes 49 squares
  • 12 strips maple-smoked bacon, with 2 strips reserved for garnish
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1 (14-ounce) can sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon maple extract
1. Cover an 8-inch-square pan with aluminum foil and spray with cooking spray.
2. In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish.
3. Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. Remove from heat. Stir in bacon.
4. Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight.
5. Slice into 7 equal rows to create 49 squares.Serve at about room temperature.

Do you have any bacon dessert recipes?

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