Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…

Um…yes please!

Whiskey, Caramel, Marshmallow and Bacon Bark

Ingredients:

16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)

Directions:

Place chocolate in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

To get the Ingredients and Directions for the bacon crumble and the caramel, head over to endlesssimmer.com.  That’s where this incredible recipe came from!

Thank you FoTDB Cathryn (SHOUT OUT!) for sharing this with me today on the Facespace ;-)

Originally posted 2012-06-06 19:25:33.

Related Stories:May 24, 2013 Better with Bacon – Caramel Bacon Pecan Bark…February 14, 2014 Better with Bacon – Bacon Bourbon Brownies…


Originally posted 2014-03-14 12:12:37. Republished by Blog Post Promoter

The Ultimate Bacon Treats

As you may know, desserts are one of our favourite meals, and they are even better with the addition of bacon. Last year we created a list of the top 25 Bacon Dessert Recipes and this year we decided to follow through and create a list of the top 2012 bacon dessert recipes. This list […]

Originally posted 2012-11-26 17:03:49. Republished by Blog Post Promoter

Better with Bacon – Bacon Salted Caramel Pecan Bars

Holy moley…(smack, smack, smack)…behold Alice’s Bacon Salted Caramel Pecan Bars.

saltedcaramelpecanbars

Drawing inspiration from last week’s find – the “Sir Francis Bacon Peanut Brittle” – here is another sweet and savory treat that you can make right in your own little kitchen.  It’s a very involved recipe but I couldn’t help but share…I mean look at the photo!!!

Ironically (or not) this sweet and savory treat comes via savorysweetlife.com.  You can find the recipe along with step-by-step photos and “glutton free” instructions over on their website.

Enjoy!

Originally posted 2009-11-09 16:30:37.

Related Stories:April 7, 2013 Better with Bacon – Chipotle Bacon CaramelsJanuary 16, 2014 Better with Bacon – Peanut Butter Bacon Chocolate Cookies…


Bacon Bourbon Caramel Corn…

Yes, that is right.  Let me say it again but in caps for the proper emphasis…

BACON BOURBON CARAMEL CORN!

and now in caps and bold and italics…with extra exclamation points…

BACON BOURBON CARAMEL CORN!!!!

dsc00129

How did someone not come up with this sooner???

From their site:

The year was 2007. The day was Superbowl Sunday. There would be a party. The menu had been decided and then the challenge came… to create a bacon caramel corn.  And so came the birth of Bacon Bourbon Caramel Corn.  Over the following years, much to the delight of my friends, the recipe was tested, tasted, inversed and reversed until perfection was achieved.  It is now my great pleasure to share Bacon Bourbon Caramel Corn with you and yours.

They offer only one thing – Bacon Bourbon Caramel Corn – in two sizes, 8 oz. or the 2 lb. “Pig Out”.  It’s a little pricy but I ask you “what price for perfection”?

I am getting some!  You should too…

via salted caramel.net

Originally posted 2009-12-23 18:00:28.

Related Stories:April 15, 2014 Better with Bacon – Bacon & Cashew Caramel Corn…February 15, 2014 Better with Bacon – Maple Bacon Caramel Corn…


Better with Bacon – Bacon Caramel Apple

Apples and pig ALWAYS go together!!  So in that spirit, today we feature a nice twist to that seasonal staple the caramel apple.

Sadly, there was no photo of this wonderful treat, so you’ll have to suffer with this incredibly poor artist rendition…

caramel-apple

Bacon Caramel Apple

Ingredients:

6-8 firm green apples
craft sticks or skewer to hold the apples
1 cup white sugar
1 stick of butter
1/2 cup heavy whipping cream
1 tablespoon molasses (optional)
8 slices bacon, chopped

Directions:

Do not leave the pot unattended, the whole process takes less than 10 minutes !!
Use a deep pot with high sides, the cream will foam and the mixture is very hot once the sugar melts.
On medium heat melt the sugar with a splash of water, add molasses if desired, keep stirring, once the sugar melts and begins to darken add the butter and mix in rapidly.
Turn the heat down a bit, carefully stir in the cream, the mixture will foam and rise rapidly so be careful and make sure you’re using a heavy mit / towels to hold the pan.
Bring the entire mixture to a gentle boil, let cook for a few minutes til the bubbles are thick and slow.
Let cool, coat apples by rolling in a bowl, immediately set onto parchment paper, add chopped bacon, then let cool and harden in fridge for a few minutes.

Caramel from scratch is very easy, but requires attention. Otherwise you can melt a cup of caramel candies with a splash of milk in the microwave and basically get the same effect.

Recipe via Channel 7 News, Denver, CO.

Originally posted 2009-10-19 13:45:25.

Related Stories:June 6, 2012 — Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…March 15, 2013 — Thankin’ for Bacon – Dessert…


2947. WHISKEY, CARAMEL, MARSHMALLOW and BACON BARK

makes 1 8×8 pan

16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)

Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.

Caramel Filling:
1 cup sugar
4?tablespoons water
4 tablespoon butter
7 tablespoon heavy cream

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

Bacon Crumble:
16 oz bacon
1/4 cup sugar
4 tablespoon water
1 egg white
1/4 teaspoon black pepper
1/8 teaspoon cayenne

Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.

Place marshmallows in a large saucepan and heat until?marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)

Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

bacon recipe courtesy of: bakersroyale (member), Endless Simmer, December 8, 2011