Beer, Bacon & Potato Chip Cookie Bars...sounds slightly bizarre right? Well you would be completely and utterly wrong!
These cookie bars are crammed full of all things sweet and salty and went down a treat at the coffee shop this week, in fact a tray of these lasted just 3 days!
If you are a fan of sweet n' salty popcorn, salted chocolate, or even those rather addictive Reese's Peanut Butter Cups, you are going to fall absolutely head over heels for these wedges of mourish-deliciousness!
I found this recipe on Lindsay's blog over at lovelifeandsugar.com and could not resist giving them a try. Of course this is an American recipe as you could no doubt guess from their name, therefore if you are on a diet I would skip this post all together - these are rather high in calories, but the perfect treat after a hectic morning or busy afternoon.
So what is actually in these bars?
Bacon
Beer
Ready Salted Crisps
Salted Pretzel Pieces
Caramel
Chocolate Chips
Peanut Butter Chips
Intrigued? I bet you are!
Ingredients (makes 12-16)
Cookie:
170g unsalted butter at room temperature
150g dark brown sugar
56g caster sugar
1 egg
2 tsp vanilla extract
250g plain flour
1 tsp baking powder
130g dark chocolate chunks/chips
2 rashers of bacon, cooked and chopped
2 tbsp beer
Topping:
27 caramels
60ml beer
1 small packet of ready salted crisps
Handful of salted pretzels broken into pieces
2 rashers of bacon
75g dark chocolate chunks/chips
75g peanut butter chips (can be found in American food shops or on Amazon)
Chocolate Drizzle:
40g dark chocolate, melted
1. Preheat oven to 170 C and line a brownie tray with baking parchment so the edges over hang slightly. This will make the cookie slab easier to remove later.
2. Cream together the butter and sugars until light in colour, around 3-4 minutes.
3. Add the egg, vanilla and mix well.
4. Add the flour and baking powder gradually, then stir in chocolate chunks, chopped cooked bacon and beer. Dough will be slightly thick and sticky.
5. Spoon the cookie dough evenly into the tin and bake for 20-25 minutes until the edges are slightly golden. Do not over bake! The centre may still seem soft but don't panic, this is okay.
6. Whilst the cookie is cooling, melt the caramels and beer together in a pan over a medium heat. Allow it to cook for 5-10 minutes until it begins to thicken in consistency.
7. Pour the caramel over the top of the cookie slab and spread evenly.
8. Sprinkle the broken up crisps, pretzels, bacon pieces, chocolate chips and peanut butter chips over the caramel before it cools and hardens.
9. Pop the dark chocolate into a microwaveable bowl and microwave until melted. Drizzle over the toppings using a piping bag, or a teaspoon.
10. Transfer to the fridge and allow to set for 1-2 hours. You don't want the caramel to be rock hard, it should be slightly gooey when cut.
11. Remove from the fridge and lift out of the tin using the overhang of baking parchment. Divide into as many bars or doorstops as you wish ;) (I find running the knife under hot water makes for a cleaner cut)
If you have a go at making these bars do let me know and send me your photos. You can do this via replying in the comment box below, messaging me on my BakeAbella Facebook page, tweeting me or by sending me a direct message on Instagram.
Happy baking!
