Best Bacon Bars Recipes

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.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
• Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
• For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

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.

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.

CHOCOLATE ALMOND BACON BARS

Steps:

• Heat 1 cup heavy cream almost to boiling.
• Melt dark chocolate in double boiler or microwave.
• Mix melted chocolate and cream. Stir in almonds.
• Pour mixture onto greased cookie sheet and freeze until firm.
• Fry bacon until crisp and chop finely.
• Heat 1/2 cup cream almost to boiling.
• Melt white chocolate in double boiler or microwave.
• Combine cream, melted chocolate, and bacon.
• Spread over dark chocolate layer.
• Place in freezer one hour.
• Cut bars to desired size and freeze.
• Melt semi-sweet chocolate in double boiler or microwave.
• Whisk in vegetable oil.
• Arrange bars on wire rack over pan and pour melted chocolate over to cover.
• Freeze before coating other side.
• Store in refrigerator.

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.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• 1. HEAT OVEN TO 350F. LIGHTLY SPRAY 9 INCH SQUARE PAN WITH COOKING SPRAY.
• 2. IN A LARGE BOWL, STIR TOGETHER COOKIE MIX, OIL, SYRUP AND EGG UNTIL SOFT DOUGH FORMS. RESERVE 1/4 CUP BACON FOR GARNISH. STIR IN REMAINING BACON AND PEANUTS INTO DOUGH. PRESS EVENLY INTO PAN.
• 3. BAKE 20-25 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN, SPRINKLE WITH CHOCOLATE CHIPS. RETURN TO OVEN; BAKE 1 MINUTE. IMMEDIATELY SPREAD CHOCOLATE OVER BARS. SPRINKLE RESERVED BACON OVER CHOCOLATE. COOL COMPLETELY, ABOUT 1 HOUR OR UNTIL CHOCOLATE IS SET.
• 4. FOR BARS, CUT INTO 4 ROWS BY 4 ROWS. STORE TIGHTLY COVERED IN REFRIGERATOR.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
• Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
• For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

BACON CHOCOLATE COUCH POTATO BARS

Steps:

• Fry the bacon in a large skillet over medium heat until crisp. Drain on a paper towel lined plate. Chop into small pieces. Add the pretzels to a food processor or blender and process until you have fine crumbs. Stir in the melted butter and sugar until combined. Line a 9x9-inch baking dish with foil and press the pretzel crumbs into the pan to form a loose crust on the bottom. Top the pretzels with the chopped bacon and chocolate chips. Add the potato chips to a bag and use a rolling pin to crush them into small pieces. Sprinkle over the chocolate chips. Drizzle the can of sweetened condensed milk over everything and place the pan in a preheated 350 degree oven for 20 minutes. Let cool on the counter for 20 minutes before chilling completely in the fridge. Once the bars are cooled completely, melt the peanut butter in a microwave safe bowl. Drizzle the melted peanut butter over the pan. Remove from the pan by lifting the edges of the foil out. Cut into 12 bars and serve.

PEANUT BUTTER BACON BARS

Steps:

• 1. preheat oven to 350. coat an 8x8 inch baking dish with cooking spray.
• 2. in a large bowl, beat sugar and butter until creamy. beat in peanut butter, egg and vanilla. add flour, baking soda and salt, mix well. stir in 1/2 cup bacon and 1/3 cup peanuts.
• 3. bake 20-25 minutes, or until a toothpick inserted in center comes out clean. remove from oven and sprinkle with chocolate chips. return to oven and bake 1 additional minute.
• 4. immediately spread melted chocolate over tops. sprinkle with reserved bacon and peanuts. let cool completely, then cut into squares.

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.

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-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).

BACON, BEER AND POTATO CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper or aluminum foil that sticks up above the edges
• Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• Mix in egg and vanilla extract.
• With the mixer on low speed, add flour and baking soda.
• Stir in chocolate chips, bacon and beer. Dough will be thick.
• Press cookie dough evenly into the bottom of the pan.
• Bake for 22-25 minutes or until the edges are slightly golden.
• Remove from oven and allow to cool in the pan.
• While bars are cooling, melt caramels and beer together in a pan over medium heat.
• Allow caramel to cook on low for about 5-10 minutes.
• Pour caramel mixture over cookie bars and spread evenly.
• Pour potato chips, pretzels, bacon, peanut butter chips and chocolate chips evenly over caramel before it cools and hardens.
• Microwave chocolate chips for chocolate drizzle and milk in a small bowl in the microwave until the milk begins to boil.
• Whisk chocolate until smooth.
• Allow chocolate mixture to cool for about 2 minutes, then drizzle over top of bars.
• Once bars are cool, use parchment paper or foil to lift them out of the pan and cut into squares.