Bacon Magic Bars
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 59 min.
Ready in
Ingredients
for
15
- Ingredients
- 1 ½ cups unsalted butter
- ¼ cup granulated sugar
- 2 tsps pure vanilla extract
- 1 large egg yolk
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 4 ozs Bacon (finely diced)
- 3 cups sweetened Shredded coconut
- 12 ozs semi-sweet or dark Chocolate chip
- ½ cup finely chopped salted, roasted almonds
- 16 ozs dulce de leche
- 14 ozs canned sweetened condensed milk
Product recommendation
Store in an airtight container for up to 3 days on the counter or in the refrigerator for up to 1 week.
Preparation steps
1.
Preheat the oven to 350° F / 180º C. Line a 9 x 13-inch / 33 x 23 cm metal baking pan with parchment paper, leaving a slight overhang. Spray the parchment paper with non-stick cooking spray.
2.
In a medium saucepan, set over medium-high heat, melt the butter, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.
3.
Using a handheld electric mixer, beat the sugar, vanilla and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moist crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, or until the crust is set and lightly browned.
4.
Meanwhile, cook the bacon in a skillet, until browned and crisp, about 5 minutes. Drain the bacon on absorbent paper towels and let cool. In a clean mixing bowl, toss the coconut with the chocolate chips, almonds and bacon.
5.
In a separate bowl, whisk the dulce de leche with the condensed milk. Once the crust is ready, pour two-thirds of the mixture over the cooked crust. Lightly press the coconut-bacon mixture over the dulce de leche. Drizzle the remaining dulce de leche mixture over the top.
6.
Bake for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature. Refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the parchment paper. Cut into bars and serve.
