Wednesday, March 16, 2016

Sweet and Salty Bacon Bars

I found this recipe while waiting in line at the grocery store.  It came in the Better Homes and Garden Fall Baking magazine.  The bacon sold me on it.

It is super rich and delicious.   I was meeting a new friend so I wanted something special.  Now I have these decadent bars in my refrigerator.  Whispering to me. (eat me

I think I will take them to the library and donate them to my library friends.  I will save a few for me.  Well, maybe more than a few....  They are really good...and salty...with a nice bacon flavor.


Sweet and Salty Bacon Bars

1/2 cup butter,
1 1/2 cups finely crushed kettle cooked potato chips, not the flavored kind. (about 6 oz.)
2 cups semi sweet chocolate chips
12 slices bacon, cooked crisp and crumbled.  I used two packages of the precooked kind to make it easy on myself.
1 cup butterscotch pieces
1 cup shredded coconut
1  cup chopped almonds
1 14 oz. can sweetened condensed milk

 

Pre heat the oven to 350°.  Line a 13x9 inch baking pan with foil.  Fold it over the sides of the pan.

 

Place the pan in the oven and bake for 5 minutes, or until the butter melts.  I used this time to put the potato chips in a gallon size Ziploc bag and crush them with a rolling pin.  Squeeze the air out first.  I also cooked the bacon it the microwave. 

 

Remove the pan from the oven and sprinkle the crushed potato chips even over the butter. 

 

Then evenly distribute the chocolate chips, crumbled bacon, butterscotch chips, coconut and chopped almonds. 

 

Drizzle the sweetened condensed milk over everything.

Bake for 25 to 30 minutes or until the edges are light brown.  Cool the pan on a wire rack.  Use the foil to lift the uncut bars out of the baking pan.

 

You can't cut these until quite cool.  Almost cold.  So I carefully peeled the foil off the edges of the bars and placed the whole thing on a paper towel in the refrigerator to chill.  I used the paper towel because it was really buttery and I didn't want to have to clean the shelf.

Cut into bars.  Because these have bacon in them, you have to store them covered in the refrigerator.

 


I served these bars with stuffed, dipped strawberries and cucumber sandwiches. Yum.