Pumpkin Carmel Bars with Maple Bacon

"Bacon Bakeries” are popping up all over the country featuring

dessert made with....you 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

Method

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.

Click here to share this recipe with your Facebook friends.

Culinary Crafts 1053 East 2100 South, Salt Lake City, UT 84106 1400 West 400 North, Orem, UT 84057