BACON & BEER COOKIES
We added crisp bacon and a taste of stout draught beer to Betty Crocker double chocolate chunk cookie mix for a delicious pairing of savory and sweet. Top with a chocolate ganache and candied hazelnuts.
Provided by Brooke Lark
Categories Dessert
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Crumble 2 slices of the cooked bacon into small pieces; place in large bowl. Add cookie mix, butter, egg and 1 tablespoon of the beer; stir until dough forms.
- Roll dough into 2-inch balls; place on ungreased cookie sheet.
- Bake 11 to 13 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in 1-quart saucepan, mix remaining 1 tablespoon beer, the hazelnuts and brown sugar. Cook over medium heat until brown sugar begins to reduce and caramelize. Spread mixture on sheet of parchment paper; cool.
- In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. If needed, microwave 15 to 30 seconds longer or until chips are melted and mixture can be stirred smooth.
- Spread chocolate ganache on top of each cookie. Sprinkle a few candied hazelnuts on top of each. Break or cut remaining 4 slices bacon into 10 to 12 pieces; press 1 piece on top of each cookie.
Nutrition Facts : ServingSize 1 Serving
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