Peanut Butter Bacon Sandwiches Recipe
This dessert involves three recipes each done in turn below.
Maple Bacon Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 1/2 Tbsp vanilla
- 1/2 cup sugar
- pinch of salt
- 1/3 cup maple syrup
- 4-5 strips candied bacon, finely chopped (recipe follows)
In an ice cream maker canister, whisk together cream, milk, vanilla, sugar, salt. Make ice cream according to directions. In the last few minutes of mixing, add in maple syrup and candied bacon. Let these mix through then freeze for at least four hours.
- 4-5 strips thick cut maple bacon
- brown sugar
Preheat oven to 350 degrees. Lay bacon on a roasting pan. Bake for 15 minutes. Drain off fat. Sprinkle slices evenly with brown sugar. Return to oven for 10-15 minutes longer. Let bacon cool on plate before chopping.
Peanut Butter Bacon Cookies
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp canola oil
- 3 Tbsp bacon fat
- 1 stick unsalted butter, at room temp
- 3/4 cup smooth peanut butter
- 1/3 cup powdered sugar
- 1 cup packed brown sugar
- 1 egg
- 1 egg yolk
- 2 1/2 tsp vanilla
- 7 strips thick cut maple bacon, cooked and finely chopped
Preheat oven to 350 degrees. Grease cookie sheet. In a small bowl, sift together flour - salt. In a larger bowl, beat at medium speed until fluffy the oil - brown sugar. Add the egg, yolk, vanilla and bacon. Slowly blend in the flour mixture. Roll into one inch balls of dough and pat flat on baking sheet. Bake 9-11 minutes. Let cool on a rack.
Sandwich 1 tbsp of ice cream between two cookies. Wrap in plastic wrap and freeze at least four hours or up to a week.
"Best Presentation" winning recipe by Amy Zimmerman for the 1st Annual Masterbacon held in Portland, OR on 1/17/2009.
Photo courtesy of Hockley Photography