Tuesday, April 26, 2011

Pumpkin Carmel Bars with Maple Bacon

"Bacon Bakeries” are popping up all over the country featuring
dessert made guessed it....BACON! It’s the latest craze
and believe it or not, they are delicious! I’m not so much for the
acon and Chili Chocolate Brownies, but I love bacon, pumpkin,
and caramel. I tweaked a recipe from “Cuisine At Home” and came
up with these delish finger desserts. I served them to my family for
Sunday dinner and they were a hit! Pumpkin is not just for autumn
as it adds the perfect moistness to baked goods, and who doesn’t like
bacon any time of the year!!! Look for these to be a regular on our
menu at Culinary Crafts. Enjoy

Happy Spring! With love and joy...Mary

Pumpkin Caramel Bars with Maple Bacon
Makes 24 Bars

Ingredients for the Bars

8 oz. Bacon, diced
¼ cup Maple Syrup
2 cups All-purpose Flour
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
½ tsp. Table Salt
1½ cups Pumpkin Puree
½ cup Granulated Sugar
½ cup Packed Brown Sugar
1 Egg
4 Tbsp. Unsalted Butter, melted
1 tsp. Vanilla
½ cup Chopped, Toasted Pecans

Ingredients for the Frosting

2 cups Packed Brown Sugar
1/3 cup Water
Pinch of Salt
¾ cup Heavy Cream
1 stick Unsalted Butter, Cubed
3 oz. Cream Cheese, Cut into 1-inch Cubes
1 lb. Powdered Sugar
Sea Salt

1. Line bacon on broiler pan and bake in oven at 425°. Turn bacon when crispy on
one side and drizzle with real maple syrup (¼ cup). Continue Baking until both
sides are crispy. Take out of oven and set aside.
2. Finely chop cooked cooled bacon.
3. Preheat oven to 350°. Coat a 9x13-inch baking pan with non-stick spray.
4. Whisk together flour, baking soda, cinnamon, and table salt for the bars in a
medium bowl; set aside.
5. Whisk together pumpkin puree, granulated sugar, ½ cup brown sugar, egg, melted
butter, bacon drippings, and vanilla in a large bowl until well blended. Stir in flour
mixture and pecans.
6. Spread pumpkin batter evenly into prepared pan; bake until a toothpick inserted into
the center comes out clean, about 20 minutes. Let cool completely before frosting.
7. Boil 2 cups brown sugar, water, and a pinch of salt for the frosting in a large
saucepan over high heat, 5 minutes, gently swirling occasionally to prevent scorching.
Wipe side of pot with pastry brush with water to prevent sugar crystallizing. Whisk in
cream and butter pieces. (Mixture will bubble furiously; keep whisking.) Return to boil
and boil 2 minutes more.
8. Transfer caramel to the bowl of a stand mixer; whip on high speed until sides of bowl
are cool to the touch and caramel is thick, 8-10 minutes, scraping down sides of bowl
as needed. Do not add the cream cheese too early as it will melt. Add cream cheese,
1 cube at a time, alternately with the powdered sugar, until frosting is smooth. Pour over
cooled bars. 
9. Sprinkle the diced bacon onto frosted bars followed with a light sprinkle of sea salt.
Store bars in the refrigerator up to 1 week.
Culinary Crafts 1053 East 2100 South, Salt Lake City, UT 84106 1400 West 400 North, Orem, UT 84057


  1. I was pleasantly surprised how good the addition of bacon was. I made these. Posted your link on my blog, Baking is my Zen.

    ~ Carmen

  2. I have never tried a dessert with bacon in it. It sounds a little crazy, but you never know! It might just be delicious! I still need to figure out the catering for my wedding. I have been trying to find different sweets and recipes that I can serve. I'll be trying this one out tomorrow!


Share your experiences with this recipe.