Side Pannel
Bacon Praline Shortbread Bites
Bacon Praline Shortbread Bites
- Recipe Submitted by maryjosh on 01/31/2020
Ingredients List
- 1 cup ½unsalted butter (3 sticks softened)
- cup ¾granulated sugar
- 2 egg yolks large
- 1 teaspoon vanilla
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/4 cup heavy cream
- 3 Tbsp butter
- 1/2 cup brown sugar packed
- 1 cup bacon cooked and chopped
- 1/2 cup chopped pecans
Directions
Preheat oven to 350F
Line a 13x9 baking pan with enough parchment paper that excess hangs out the sides (to be able to lift the dessert out of the pan after it's cooled for ease of cutting)
In mixer, cream together butter and granulated sugar.
Add egg yolks, one at a time, stirring after each addition.
Add vanilla.
Gradually (about 1/2 cup at a time) stir in flour. Sprinkle in salt halfway through the addition of flour.
Spread dough into 13x9 pan, pressing down with the back-end of a spoon to create a flat, even layer of shortbread.
Bake in oven at 350F for 23-25 minutes (until edges just begin to turn golden brown).
Immediately after removing from oven sprinkle 1 cup of chocolate chips over the shortbread. Allow the chocolate chips to melt for about 3-4 minutes, and then spread evenly over the shortbread using a knife.
In saucepan on stove top, combine brown sugar, heavy cream and butter on medium-high heat.
Stir constantly until mixture begins to boil softly and continue to boil (while still stirring constantly) for 2-3 minutes.
Remove saucepan from heat and stir in half of the pecans and half of the bacon.
Use a knife to spread the praline layer over the chocolate (it will melt the chocolate and the two layers will swirl together, this is OK and even desirable).
Sprinkle with remaining bacon and pecans. Sprinkle with sea salt if desired.
Allow to set for at least 1 hour before cutting into bite-sized pieces
Line a 13x9 baking pan with enough parchment paper that excess hangs out the sides (to be able to lift the dessert out of the pan after it's cooled for ease of cutting)
In mixer, cream together butter and granulated sugar.
Add egg yolks, one at a time, stirring after each addition.
Add vanilla.
Gradually (about 1/2 cup at a time) stir in flour. Sprinkle in salt halfway through the addition of flour.
Spread dough into 13x9 pan, pressing down with the back-end of a spoon to create a flat, even layer of shortbread.
Bake in oven at 350F for 23-25 minutes (until edges just begin to turn golden brown).
Immediately after removing from oven sprinkle 1 cup of chocolate chips over the shortbread. Allow the chocolate chips to melt for about 3-4 minutes, and then spread evenly over the shortbread using a knife.
In saucepan on stove top, combine brown sugar, heavy cream and butter on medium-high heat.
Stir constantly until mixture begins to boil softly and continue to boil (while still stirring constantly) for 2-3 minutes.
Remove saucepan from heat and stir in half of the pecans and half of the bacon.
Use a knife to spread the praline layer over the chocolate (it will melt the chocolate and the two layers will swirl together, this is OK and even desirable).
Sprinkle with remaining bacon and pecans. Sprinkle with sea salt if desired.
Allow to set for at least 1 hour before cutting into bite-sized pieces
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