Dipped Pretzels and Bacon
- 1 cup semisweet chocolate chips
- 1 cup white vanilla flavored melting wafers
- 1 (10-ounce) bag pretzel rods (about 28 pretzels)
- 1 (16-ounce) package HORMEL® BLACK LABEL® Original Bacon, crisply cooked and crumbled
- chocolate or colored sprinkles and chopped PLANTERS® peanuts, if desired
Instructions
In medium microwave-safe bowl, microwave chocolate chips HIGH (100%), stirring occasionally, 1 1/2 minutes or until melted and smooth.
In medium microwave-safe bowl, microwave melting wafers HIGH (100%), stirring occasionally, 1 1/2 minutes or until melted and smooth.
Dip one end of each pretzel in melted chocolate or vanilla; arrange on wax-paper-lined baking sheets.
Decorate with colored sprinkles or peanuts, if desired. Sprinkle each with crumbled bacon.
Refrigerate 15 minutes or let stand at room temperature 30 minutes or until set. Store in refrigerator.
Candied Nuts and Bacon
- 3 tablespoons butter
- 1/2 cup sliced almonds
- 1/2 cup PLANTERS® Roasted Pecans
- 1/2 cup PLANTERS® Dry Roasted Pistachios
- 3/4 cup chopped and cooked HORMEL® BLACK LABEL® Bacon
- 1 cup sugar
- cooking spray
- 1/2 teaspoon kosher salt
Instructions
In medium skillet, melt butter over medium heat. Add nuts, stirring constantly, 4 minutes or just until nuts begin to brown. Stir in bacon. Sprinkle mixture with sugar; cook, stirring constantly, 3 minutes or until sugar melts and mixture caramelizes.
Spread mixture onto parchment lined baking sheet. Sprinkle with salt. Let cool completely. Break into pieces. Store in refrigerator.
Bacon Crunch Toffee Bark
- 1/2 cup chopped and cooked BLACK LABEL® Bacon
- 1/2 cup coarsely chopped pretzel sticks
- 1/2 cup toffee bits
- 1/2 cup PLANTERS® Dry Roasted Pistachios
- 1/2 cup chopped and toasted whole almonds
- 1/2 cup shredded coconut
- 2 (12-ounce) packages semi-sweet chocolate chips
- 1/4 teaspoon flaked sea salt
Instructions
Heat oven to 350°F. In medium bowl combine bacon, pretzels, toffee bits, pistachios, almonds and coconut.
Line 17×12-inch jelly-roll pan with foil or parchment paper. Sprinkle chocolate chips onto pan. Bake 8 minutes. Spread melted chocolate evenly with spatula to cover bottom of pan. Sprinkle chocolate with bacon mixture and salt. Chill 1 hour or until firm. Break into pieces. Store in refrigerator.
Chocolate-Covered Bacon
- 1 (1-pound) package HORMEL® BLACK LABEL® Original Thick Cut Bacon
- 1 cup semi-sweet chocolate chips
- 1 tablespoon shortening
- 1/2 cup finely chopped PLANTERS® Dry Roasted Peanuts
Instructions
Heat oven to 400°F. Thread bacon strips, weaving back and forth, onto 16 (12-inch) soaked wooden skewers. Place on a rack in a large baking pan. Bake 20 to 25 minutes, or until crisp. Drain on paper towels; cool completely.
In microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon. Place on a waxed paper-lined baking sheet. Sprinkle with peanuts.
Refrigerate until set. Store in refrigerator.
Candied Bacon Monster Cookies
- 2 cups packed brown sugar
- 1 cup butter, softened
- 1 cup SKIPPY® Creamy Peanut Butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini candy-coated chocolate pieces
- 1 (1-pound) package HORMEL® BLACK LABEL® Original Thick Cut Bacon
- 1 cup maple syrup
- 2 cups firmly packed brown sugar
Instructions
To make the Candied Thick Cut Bacon used in this recipe:
Heat oven to 375°F. Grease wire racks; place on baking sheets. Dip each bacon slice in maple syrup. Sprinkle generously with brown sugar. Arrange in single layer on wire racks. Bake 35-40 minutes or until browned and candied. Let stand on racks to cool.
To make the cookies
Heat oven to 350°F.
In large bowl, combine brown sugar, butter and peanut butter. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, oats, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in chocolate chips, candy-coated chocolate pieces and 1 cup chopped candied bacon pieces.
Shape dough into 1 1/2-inch balls. Place, 2 inches apart, onto ungreased cookie sheets; flatten balls slightly. Bake 8-10 minutes or until edges are lightly browned. Top each cookie with additional candied bacon pieces. Cool 2 minutes on cookie sheets; transfer to cooling rack. Store in refrigerator.