Bready or Not Original: Bacon Chocolate Chip Cookie Bars
These soft, chewy blondies are savory, sweet, and amazing–and my original creation.
The year 2018 was awful in a lot of ways, but it offered one bonus: frequent sales on bacon at my regular grocery stores around Phoenix. I developed quite a strategic stockpile.
I then realized, hey, I should try baking bacon into more sweets. After all, my bacon fat chocolate chip cookies are among my most popular recipes.
I didn’t have a lot of free time, though. I wanted something to bake up fast, without a lot of fuss. Therefore, cookies were out. I wanted bars.
To my surprise, I couldn’t find an existing recipe that appealed to me. I decided that if I wanted soft, chewy bacon and chocolate chip bars, I needed to develop my own recipe.
That’s exactly what I did.
This is a recipe that utilizes sweet and savory together, and it’s a must-bake for any bacon lovers.
OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not Original: Bacon Chocolate Chip Cookie Bars
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These soft, chewy bars combine sweet and savory by using bacon and bacon fat along with loads of butter and chocolate chips.
14 Tablespoons unsalted butter, softened
2 Tablespoons bacon fat
1 cup light brown sugar, packed
3/4 cup white sugar
2 teaspoons vanilla extract
2 eggs, room temperature
3 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 1/4 cup milk chocolate chips, divided
4 slices thick-cut cooked bacon, chopped
Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with butter or nonstick spray.
Cream together the butter and bacon fat. Mix in the sugars until pale and fluffy, then add the vanilla and eggs.
In a separate bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet, until just combined. Fold in 1 cup of the chocolate chips along with the chopped bacon.
Press dough into prepared pan. Sprinkle the remaining chocolate chips over the top.
Bake for 22 to 25 minutes, until the middle passes the toothpick test. Cool until room temperature. Use foil to lift contents onto cutting board for easy slicing. Keep stored in sealed containers at room temperature or in the fridge.
OM NOM NOM!
