Bacon Bars Recipes

MAPLE BACON DOUGHNUT BARS

Steps:

• Gather the ingredients.
• Soften the yeast in the lukewarm water.
• Combine the scalded milk (make sure not to boil the milk!), sugar, butter, and salt. Let it cool until it is lukewarm.
• Place the milk mixture in the bowl of a stand mixer. Add one cup of the flour and mix to combine.
• Add the softened yeast and beaten egg.
• Add in the remaining flour.
• The dough will be soft. Using the paddle attachment, knead the dough until smooth and satiny (about 5 minutes).
• Place the dough in a greased bowl (turn the dough in the bowl to grease all sides)
• Cover with a towel and let them rise until double. It should take about an hour.
• Punch the dough dough and let it rise again for another 30 minutes.
• Cut the dough into two balls. Roll out each ball into a a rectangle that is about 1/2-inch thick. Cut each rectangle into 6 rectangles.
• Separate the bars on a piece of parchment paper. Cover then and let them rise another 30 minutes.
• Heat the oil in a large dutch oven or heavy bottomed pot to 375 F.
• Fry about 2 bars at a time, until brown on each side.
• Drain on paper towels and then place them on a cooling rack.
• Whisk together all of the frosting ingredients.
• Let the doughnuts completely cool and then spread the frosting over each bar.
• Lastly, sprinkle with bacon.
• Serve and enjoy!

MAPLE AND BACON BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in bacon and pecans. , Spread into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack. For glaze, in a small bowl, mix confectioners' sugar, syrup and if desired, maple flavoring. Drizzle over bars; let stand until set.

BACON BARS

Steps:

• fry the bacon with fat of choice until golden brown.
• place the warm bacon into a hamburger press.
• exert 3,000 pounds of pressure for 10 seconds.
• remove the compressed bacon and let cool.

BACON BARS

Steps:

• Candied Bacon Process: Place bacon strips in a large pan and cook at med-high heat on the stove. When bacon is half cooked, drizzle with maple syrup and sprinkle with coconut sap sweetener. Continue to flip and stir bacon until cooked thoroughly, slightly crispy but not burnt. Remove from pan and allow to cool completely. Once cooled, separate your bacon (6 & 4) and chop finely. - We like to rip it up with our hands! Put the bacon bits for the sprinkles aside for later. Bacon Bar Cooking Process Preheat oven to 375 degrees. In a medium sized mixing bowl combine eggs, maple syrup, and vanilla. Once mixed, mix in coconut flour. Melt butter over low heat and mix into batter. Stir in shredded coconut and chocolate chips. Fold in candied bacon bits. - Remember to save the appropriate amount listed above for sprinkles! Shape cookies into square bars using your hands, and place on Stoneware bar pan or parchment paper lined baking sheet. Bake for 15 min. Remove from oven and allow to cool completely! (They should go in the fridge before topping otherwise the icing will melt!) Bacon Bar Frosting Process: In a medium sized mixing bowl combine butter, vanilla and honey using a hand mixer. Continue mixing thoroughly until ingredients become a fluffy frosting -It's so fluffy I could die! Once cookies are cool, spread on a thick layer of vanilla bean butter frosting. Top with candied bacon sprinkles (slightly press them into the frosting so they stick!) ENJOY! -Store extras (if there are any) in the fridge.

PECAN-PRALINE BACON BARS

Steps:

• Heat oven to 325°F. In medium bowl, stir together flour and 1/2 cup brown sugar. Beat in 1 cup butter with electric mixer on medium speed until blended; stir in bacon. Press in bottom of ungreased 13x9-inch pan. Bake 20 to 25 minutes or until center is set. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat whipping cream, 1/3 cup butter and 1 1/2 cups brown sugar to boiling over medium heat, stirring frequently. Boil and stir 1 minute; remove from heat. Using whisk, stir in powdered sugar and the vanilla until smooth.
• Spread praline frosting over cooled crust; sprinkle with pecans. Let stand 30 to 45 minutes until frosting is set but not firm. Cut into 8 rows by 4 rows. Store covered in refrigerator.

BACON-WRAPPED CANDY BARS

Steps:

• Partially cook bacon and press between paper towels to remove excess grease.
• Freeze candy bars until solid.
• Wrap each candy bar in a bacon piece and place on broiler pan. Broil on high until bacon is crisp and candy is soft (but not overly melted).

TOUCHDOWN BACON-CHOCOLATE-PEANUT BUTTER COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Stir in peanuts. Press evenly in pan.
• Bake 20 to 24 minutes or until set in center and golden brown. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave in 10-second increments until mixture can be stirred smooth. Spread evenly over top of bar; sprinkle with bacon pieces. Refrigerate about 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.