This one’s for you, Chris Carpenter.
As I was trolling the internet looking for dates recipes, I stumbled across Evil Chef Mom’s list of tried-and-true holiday treats, where I found plenty of delightful-looking things, but these goodies practically begged to be recipe of the day! I mean, the first ingredient is a stick and half of butter, and I think the end result might taste like a Caramel DeLite dipped in bacon grease – naturally this was going to be featured on my blog. Merry Christmas!
Evil Chef Mom is another of my favorite food blogs, so definitely check her out!
Caramel, Coconut, Chocolate Chip, and Bacon Magic Bars
1/2 sticks salted butter
1/4 cup sugar
1 vanilla bean, seeds scraped
1 large egg yolk
1 cup all-purpose flour
1/2 cup rice flour
1/2 teaspoon salt
4 ounces bacon, finely diced
3 cups sweetened shredded coconut (6 1/2 ounces)
12 ounces semisweet or bittersweet chocolate chips
1/2 cup salted roasted almonds, chopped
One 16-ounce jar caramel
One 14-ounce can sweetened condensed milk
Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.
In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.
Using a mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.
Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.
In another bowl, whisk the caramel with the condensed milk; pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the caramel and condensed milk mixture. Drizzle the remaining caramel mixture on top.
Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.