Maple Bourbon Bacon Blondies
Light Brown Sugar, lightly packed
Large Eggs, room temperature
|2 1/2 teaspoons||
Fine Sea Salt
Candied Bacon, chopped roughly
|1 (8 oz) package||
Bacon (for candied bacon)
Light Brown Sugar, lightly packed (for candied bacon)
Maple Syrup (for candied bacon)
Bourbon (for candied bacon)
For the Maple Bourbon Candied Bacon:
Preheat oven to 375˚F. Line rimmed baking sheet with foil and place cooling rack inside it. Spray with non-stick cooking spray. Lay out strips of bacon on rack so they do not overlap. Set aside.
In small saucepan over medium heat, combine brown sugar, maple syrup, and bourbon. Stir until it starts to boil, then lower heat and let simmer for a minute to thicken. Remove from heat.
Brush bacon strips with 1/3 mixture and bake for 10 minutes. Remove from oven, flip bacon over, and brush with 1/3 mixture, return to oven for an additional 10 minutes. Flip bacon strips, brush with remaining 1/3 sugar mixture, and return to oven for another 5-10 minutes.
Remove from oven and cool; bacon will get crispier as it cools.
For the Blondies:
Preheat oven to 350˚F. Grease 9″x13″ baking dish and line with parchment paper; set aside.
While oven is preheating, lay walnuts out in single layer on baking sheet or in baking dish and bake until fragrant, stirring periodically. Remove from oven and set aside.
In large mixing bowl, melt butter in microwave. Once slightly cooled, stir in brown sugar and maple syrup. Add eggs, one at a time, fully incorporating the first before adding the next. Stir in bourbon and vanilla extract. Add dry ingredients and stir until there are no dry spots. Stir in chopped candied bacon and toasted walnuts.
Spread mixture in prepared baking dish and bake for 30 minutes, or until golden brown. Cool completely before cutting.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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