I did it.
I baked for the first time with my beloved bacon.
How many of you are completely grossed out right now?
Because I plan on continuing.
In theory, bacon in baked goods sounds incredible.
Until recently I couldn’t bring myself to try it. I worried the flavor combination would be disastrous and that my bacon daydreams would be ruined.
What if it was like mixing two things that are fine separately but terrible together?
I feared the pairing might be a culinary mismatch.
If bacon and baked treats didn’t work out, I wasn’t sure I could handle it.
Thankfully, one taste of the batter put those doubts to rest.
Sweet, chewy blondies swirled with bacon were only the beginning.
I topped them with a thick layer of whipped peanut butter frosting and scattered more crispy bacon on top.
I felt like I had died and gone to heaven.
This is heaven.
Given my recent obsession with sweet-and-salty combinations, these blondies hit the mark perfectly.
Mr. How Sweet, on the other hand, was disgusted—he can’t stand bacon in cookies or cake.
That meant I had an entire 9 x 13 pan to myself. Normally when I bake for two I halve or quarter recipes to avoid endless leftovers, but this time I inexplicably doubled it.
I couldn’t help it. I wanted thick, indulgent blondies.
Peanut Butter Bacon Blondies
Blondies adapted from Simply Recipes
1 cup unsalted butter, melted
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 cups all-purpose flour
6 slices bacon, cooked until crisp and crumbled
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla and mix until combined.
Whisk together the flour, baking powder, baking soda and salt, then stir the dry mixture into the wet ingredients. Fold in the crumbled bacon.
Spread the batter evenly into a greased 9 x 13-inch pan. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Let cool before frosting.
Peanut Butter Frosting
1 stick (1/2 cup) unsalted butter, softened
3/4 cup creamy peanut butter
2–3 cups powdered sugar, to taste
1 teaspoon vanilla extract
2–3 tablespoons milk, as needed
6 slices bacon, cooked and crumbled, for topping
Cream the softened butter and peanut butter until smooth. Gradually add the powdered sugar, then stir in the vanilla. Add milk a tablespoon at a time until the frosting reaches your desired consistency—thicker for spreading, thinner for piping.
Spread the frosting over cooled blondies and sprinkle with the remaining crumbled bacon.
I have a feeling this is the start of something addictive. I’ve broken the seal and opened the dam.
There’s no going back.
Bacon for everyone!