Steps to Making Perfect Chocolate Peanut Bacon Toffee

At 11:30 tomorrow, staged in front of Brooklyn’s Prime Meats, my co-author Peter Kaminsky and I will meet for a photo shoot that features the first ever bacon-wrapped car. Ford Motor Company is apparently hoping (they must have researched this!) that Fiesta buyers will buy bacon-strip decals to customize their cute and sporty car.

I hope they sell a million of ‘em, and I’ll wager most of the buyers will be young guys. I’d personally like to invent or invest in the production of a car air freshener that smells like bacon, so I can hang it in my car as it always smells like my son’s dog Abbey after she’s visited the creek in our back yard. 

Anyways, it should be fun and I’ll post some shots when I have them tomorrow. I’m taking along a batch of Bacon Nation’s Chocolate Peanut Bacon Toffee, and I took some pictures this afternoon of the process to help you make your own — perfectly.

But before we get to the pictures, the first thing you must absolutely do is to measure and then set all the ingredients and your utensils out on your counter, mis en place. One you start cooking, you can’t leave the stove for even a minute, so get organized! You’ll find the complete recipe in Bacon Nation, but here are a few cooking tips and pictures you won’t find in the book. 

Perfect Chocolate Peanut Bacon Toffee

Mix the peanuts and the cooked bacon in a medium bowl and set it aside before you start cooking the butter-sugar mixture. The Bacon Nation recipe calls only for lightly salted cocktail peanuts, but today I used a combination of those and chopped pecans. Almonds would also work nicely, so feel free to experiment. The recipe in the book calls for 5 slices of bacon, chopped and then lightly browned and drained. But you can increase that by one more slice to 6 in all, if you like, for a little more of that rich bacony flavor. 


Buy a good dark chocolate that’s at least 70% cacao. I like Lindt for its richness. Then chop 4 ounces of it finely so it melts quickly when you sprinkle it over the hot bacon-peanut toffee mixture. 

You are literally making a candy and you’ll need to hang a candy thermometer over the side of the heavy-bottom skillet and into the pot. At an initial heating stage, the butter-sugar mixture looks very pale like this: 

 As you cook and whisk the mixture over medium heat and the temperature rises, the mixture starts to caramelize and brown, like the picture below. Be patient, keep stirring. You’re making candy! And it’s really cool to watch the temperature on the thermometer rise and then reach its final stage of 300 degrees F.

When it’s finally reached 300 degrees F (after about 10 minutes or so), the mixture will be a dark caramelized brown and will smell ever so slightly burnt. Take it off the heat immediately and use a wooden spoon to stir in the bacon-nut mixture. Work quickly, but be very careful and don’t touch the candy: yikes, it’s hot! 

Spread the mixture about 1/4-inch thick, onto the large, lightly buttered baking sheet (that you buttered before you began cooking!) Sprinkle over the chopped chocolate and the remaining reserved nuts and bacon. 

Then set the pan into your freezer for about 30 minutes or until it’s completely firmed up. Take a metal spatula and run it under the toffee in the pan, breaking it up into pieces of any desired size.

This delicious candy can be stored in an airtight container in the freezer for up to six months. I so love breaking off a piece and having it with a lovely cup of tea. My personal treat after a long day. 



Originally posted 2013-10-22 18:27:26. Republished by Blog Post Promoter

Better with Bacon – Bacon Bourbon Brownies…

Yup, that’s what I said, bacon + bourbon + brownies.  That equals deliciousness!

See that “crumble” on the top?  That’s diced bacon my friends.

I got wind of these from over at The Food in my Beard (now that sounds like a food blog I could get behind). He’s got great step-by-step photo instructions but no recipe.  For that, you’ll have to use what he did over at Food and Wine.

Originally posted 2011-12-26 21:44:30.

Related Stories:June 6, 2012 Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…September 20, 2013 Introducing The Baconery!!

Originally posted 2014-02-14 08:49:12. Republished by Blog Post Promoter


makes approximately 24 cupcakes

Cupcakes1 cup Guinness1 stick butter1/2 cup cocoa powder1 cup chocolate chips2 cups flour1-1/2 cups sugar1 1/2 teaspoons baking soda1 teaspoon salt2 eggs2/3 cup plain Greek yogurt1 teaspoon vanilla extract?

Maple-Glazed Bacon?
3 strips bacon
1/3 cup maple syrup?
Frosting?8 oz. block cream cheese, softened1 stick butter, softened1 cup powdered sugar1 tablespoons maple syrup1 teaspoon candied bacon drippings
Preheat oven to 350. Line two muffin tins with cupcake liners and set aside. In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool. In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture and vanilla. Add dry ingredients and stir until well combined. Bake for 15 minutes. Remove from oven and allow to cool. Turn oven up to 375, and line a large baking sheet with aluminum foil. Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet. Using a pastry brush, brush each strip of bacon with a layer of maple syrup. Bake for 10 minutes, basting strips again about half way into that time. Flip your strips over, baste, and bake for another 10 minutes. Baste your bacon one last time, and stick them back in the oven for another 5 minutes. Remove from oven and let cool. While your cupcakes and bacon strips are cooling, start making your frosting. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated. Add powdered sugar, maple syrup and bacon grease. Mix until smooth. Spoon frosting ?into a piping bag, and frost each cupcake. Slice one piece of bacon into 1-inch strips and press one piece into each frosted cupcake. Crumble the rest of the candied bacon and sprinkle them on top of the cupcakes. Enjoy immediately, with a big glass of milk.

bacon recipe courtesy of: Tina, Just Putzing Around the Kitchen, June 11, 2012

Originally posted 2012-10-31 08:13:00. Republished by Blog Post Promoter

Chocolate Covered Bacon

chocolate covered baconChocolate Covered Bacon!! BACON COVERED IN CHOCOLATE?!?!?!?! Yep, you heard me right, sounds delicious doesn’t it. If I could cover a pig in chocolate and take a bite out of it’s back… well I probably wouldn’t but it could be fun to cover a pig in chocolate and let it loose in a Curves gym.

What you need

1 bag (~12oz) of Semi-Sweet Chocolate
1 1lb of uncooked bacon
Cookie Sheet or Pan
Frying Pan
Double Boiler
Cooking tongs
Paper Towels

Here’s what to do!

1. Cook the bacon in the frying pan. If you don’t know how to cook bacon you obviously have never tasted the greatest food on the planet, I’m glad I could help you in this time of need.
2. Put a paper towel over the plate, put the cooked bacon on the plate/paper towel, put another paper towel over the bacon if you wish. You can press down to get some of the grease off, but if you do you might as well quit now and go get the sand out of your vagina.
3. Get that fancy double boiler and fill the base with water. If you don’t have a double boiler find a big pot and a little pot and fill the big one with water. Bring the water to a boil.
4. Start throwing chocolate into the pot that doesn’t have water (it should be sitting in the pot with water). And melt up your chocolate while stirring it with a spoon so that it doesn’t burn. Burnt chocolate is the worst.
5. Eat a piece of bacon and bask in the glory that is heaven.
6. Dip each piece of bacon into the chocolate and then place onto the cookie sheet, or whatever you want to use to cool them.
7. Cool the chocolaty bacon in the fridge for about 15 minutes.
8. Eat chocolate bacon
9. Follow next recipe for main course.

Originally posted 2008-06-25 07:37:52. Republished by Blog Post Promoter


makes 3 dozen cookies

3 tablespoons bourbon
3/4 pound bacon, 1/4-inch dice
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces

In a large sauté pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a ½ cup of bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375°F. Combine the flour, baking powder, baking soda and salt in small bowl. Beat the butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and bourbon in large mixer bowl until it is well combined.

Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits. Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.

Bake in the oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Keep in a dry, airtight container for up to 5 days.

bacon recipe courtesy of: Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor; Maker’s Mark®, Loretto, Kentucky

Originally posted 2013-02-14 01:10:00. Republished by Blog Post Promoter

Better with Bacon – Chocolate Stout Bacon Cake…

This recipe courtesy of FoTDB Chris (SHOUT OUT)!  Link popped up in my Facebook feed and just reading it made my mouth water.  How could this NOT be absolutely delicious??

A little more complicated than the recipes we usually post, but it’s worth it!  Check it after the jump…

Chocolate Stout Bacon Cake

Ingredients (for cake):

2 cups stout (I used Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
1/2 pound cooked bacon, crumbled

Directions (for cake):

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. OR butter a large bundt pan and line 12 cupcake tins with cupcake papers (I did the bundt cake, came out great)
Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Add bacon bits. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes (bundt cake will take longer, maybe 45-50 mins; use the tester). Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely

Ingredients (for stout frosting):

2 cups confectioners’ sugar
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup stout
1 teaspoon pure vanilla extract

Directions (for stout frosting):

Sift the sugar into a large mixing bowl. Set aside.
Place the marshmallows, butter, and beer in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners’ sugar over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny. You may need to add extra sugar to get the consistency you want – this comes out more like icing than frosting.
Use at once to frost the top of the cake.


Originally posted 2011-02-07 21:12:55.

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Even More Choco-Bacon…

The Wisconsin State Fair also getting in on the chocolate covered bacon fair food craze.  Here’s the video to prove it:

TDB’s official list of choco-bacon has included the Florida State Fair, San Diego County Fair and Mississippi Valley Fair (Davenport, IA).  I sure there is more out there, but this is what I have been able to confirm through the interwebs!

I wonder if the Michigan State Fair will join the choco-bacon club??  If so, I actually might have to go this year.

Originally posted 2009-08-10 16:00:36.

Related Stories:June 29, 2009 Fair Food…More Choco-Bacon!September 1, 2009 Choco Bacon – Conan Style…