I made these, like, two months ago… and then totally forgot to write about them. My only excuse is that I was struck with temporary, brown sugar-bacon-maple-buttery-chewy-cookie bar induced amnesia. Don’t laugh. It’s a real thing.
I was extremely susceptible, because I ate the last one (technically two) like this…
Candied Bacon Maple Blondies
(makes a whole 9 x 13″ pan)
8 slices thick cut bacon
1/2 cup dark brown sugar
1/2 cup unsalted butter (melted)
2 cups dark brown sugar
2 eggs (room temperature)
3 tbsp pure maple syrup
2 tbsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
Preheat your oven to 325 degrees. Line a sheet pan with parchment paper and set aside. Put the first 1/2 cup of brown sugar on a plate and dredge the raw bacon slices through it, pressing the sugar into the bacon a bit. Arrange in a single layer on the sheet pan and sprinkle any remaining brown sugar on the top…
Cook the bacon in the preheated oven for 20 minutes. You don’t want to cook the bacon to well-done ‘crisp’ stage, it will finish crisping on top of the blondies.
To make the blondies, line a 9 x 13″ pan with parchment paper, leaving extra on the sides to lift them out of the pan easily after baking. Keep your oven set to 325.
In a large mixing bowl, whisk together the melted butter and remaining brown sugar. Add the eggs, one at a time, and whisk to combine. Whisk in the maple syrup and vanilla, then add in the flour, baking powder and salt and stir to combine. Spread the batter in the prepared pan, then arrange the candied bacon in a single layer on the top…
Bake in the preheated oven for 45 minutes…
Let the blondies cool in the pan on a wire rack to room temperature, lift them out using your handy parchment paper handles, and cut into evenly sized squares…
Seriously, it’s like eating a pancake topped with syrup, topped with bacon… but in cookie bar form.
Nope, nothing wrong about that. At least, from what I remember.