Sweet and salty. Crisp and soft. Chocolate and bacon. These shortbread bites are (probably) unlike anything you’ve ever tried before and promise to satisfy both your sweet and salty taste buds. With semisweet chocolate swirled into bacon-infused praline candy over a soft shortbread, I recommend slicing these into small, bite sized squares and serving as you would candy.
How do you feel about adventures?
Taste adventures, that is. Exploring the uncharted and previously uncombined tastes and diving in to something entirely new.
Maybe I’m being a bit exaggerated here and giving myself too much credit by calling this unique, delicious monstrosity “uncharted” territory. I’m sure bacon and candy has been done together before (honestly most flavor combinations have, and in fact a certain ice cream shop near me sells bacon ice cream, now that I think of it) so really it’s just that I’m dipping my toes into a new ocean here, but still, that counts as an adventure to me.
This dessert was borne by a request from Zach (after I asked him for the thousandth time “What should I make next?”) to “make something with bacon”. An unsurprising response considering his constant requests for more bacon.
Honestly I’m not sure how you are going to feel about this post because at first I was not quite sure how I felt about it. On the one hand, I love it and its uniqueness, but on the other I’ll admit I’m a bit worried about how it will be received. However, after it was made, tweaked a few times, and then eaten (rather quickly) I realized that no one who I’ve presented these desserts to so far has seemed to harbor nearly as much reservation as I did, instead they just requested second pieces. Therefore, I decided it wouldn’t be right for me to file this recipe away in the back of my notebook simply because it is such a novelty, and so I am sharing it with you today because I truly believe it is worth your time.
These bites truly are delicious and, unsurprisingly, unlike anything I’d ever tasted before.
They’ve got a lovely rustic look (“masculine”, I told my husband as he rolled his eyes silently) with a jaggedly cut shortbread base and semisweet chocolate marbled messily with a classic praline candy that has been infused with bacon, smattered with pecans and then sprinkled with more shards of bacon.
My advice to you is to let these sit for at least an hour before eating, not only to let the praline layer solidify into true candy, but also because the longer it sits the more aggressively the bacon flavor leeches into the surrounding ingredients.
I implore you to set out on this crazy bacon/chocolate/praline/shortbread dessert adventure and make these for any person in your life (or just for yourself) who enjoys both bacon and sweets, though perhaps has never tried them together.
Bon voyage, & bon appetit!
(And let’s hope this flavor adventure doesn’t take us near France, as those
four three words are the extent of my French vocabulary.)
- 1 cup ½unsalted butter (3 sticks softened)
- cup ¾granulated sugar
- 2 egg yolks large
- 1 teaspoon vanilla
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/4 cup heavy cream
- 3 Tbsp butter
- 1/2 cup brown sugar packed
- 1 cup bacon cooked and chopped
- 1/2 cup chopped pecans
- Preheat oven to 350F
- Line a 13x9 baking pan with enough parchment paper that excess hangs out the sides (to be able to lift the dessert out of the pan after it's cooled for ease of cutting)
- In mixer, cream together butter and granulated sugar.
- Add egg yolks, one at a time, stirring after each addition.
- Add vanilla.
- Gradually (about 1/2 cup at a time) stir in flour. Sprinkle in salt halfway through the addition of flour.
- Spread dough into 13x9 pan, pressing down with the back-end of a spoon to create a flat, even layer of shortbread.
- Bake in oven at 350F for 23-25 minutes (until edges just begin to turn golden brown).
- Immediately after removing from oven sprinkle 1 cup of chocolate chips over the shortbread. Allow the chocolate chips to melt for about 3-4 minutes, and then spread evenly over the shortbread using a knife.
- In saucepan on stove top, combine brown sugar, heavy cream and butter on medium-high heat.
- Stir constantly until mixture begins to boil softly and continue to boil (while still stirring constantly) for 2-3 minutes.
- Remove saucepan from heat and stir in half of the pecans and half of the bacon.
- Use a knife to spread the praline layer over the chocolate (it will melt the chocolate and the two layers will swirl together, this is OK and even desirable).
- Sprinkle with remaining bacon and pecans. Sprinkle with sea salt if desired.
- Allow to set for at least 1 hour before cutting into bite-sized pieces