Bacon Toffee Cookies Recipes

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BACON TOFFEE



Bacon Toffee image

This is the toffee for Claudia Fleming's apple crostata, inspired by her mother's specialty, an apple turnover. When Ms. Fleming made this sauce with Mark Bittman, he told her it was gorgeous. "Brown sugar is magical," was her reply.

Provided by Claudia Fleming

Categories     quick

Time 15m

Yield About 3 cups

Number Of Ingredients 6

1 1/2 cups heavy cream
1 (1-pound) box dark brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
5 ounces (10 tablespoons) unsalted butter, cut into small pieces
2 ounces rendered bacon fat (from about 4 slices thick-cut bacon)

Steps:

  • In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.
  • Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 19 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 148 milligrams, Sugar 28 grams, TransFat 0 grams

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

An old favorite!

Provided by Andy

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ½ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups toffee baking bits
⅓ cup chopped pecans

Steps:

  • Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
  • Stir in dry ingredients; blend in toffee bits and pecans.
  • Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.5 g, Cholesterol 45.7 mg, Fat 16.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 8.9 g, Sodium 273.3 mg, Sugar 9.1 g

BACON TOFFEE



Bacon Toffee image

From the foodie blog Off The Bone.... Ever since I visited the restaurant Animal in L.A. I have been obsessed with bacon desserts... their Chocolate Bacon Crunch Bar is possibly the best dessert I've ever put in my mouth.... and in Googling the recipe (unsuccessfully) I found this and immediately had to save it here!! Their description: "The novelty value of the concept gets the first piece in people's mouths, but the balance and complexity keep you eating. It's got salt and sweetness, smoke and caramel, and this intriguing combination of crisp and chewy - try finding this sort of bacon chewiness in another dessert."

Provided by Raquel Grinnell

Categories     Candy

Time 30m

Yield 1 lb. toffee, 6-8 serving(s)

Number Of Ingredients 4

5 pieces bacon, smoky
1/2 cup unsalted butter
1 cup sugar
1 pinch salt

Steps:

  • Line a baking tray with a silpat, or oil it very well.
  • Crisp bacon in a skillet or under a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured.
  • Place in a heavy saucepan, in this order: 1/4 cup water, 1 stick butter, a large pinch of salt, and 1 cup sugar.
  • Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color, about the same color as the old tan m&ms. I'm not kidding about the stirring, though.
  • Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
  • Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.

BACON TOFFEE COOKIES



Bacon Toffee Cookies image

It's true, everything is better then bacon! If you like sweet and savory combos, this is the cookie for you.

Provided by thecookieadaychalle

Categories     Drop Cookies

Time 20m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

1 (8 ounce) package maple bacon
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, Softened
3/4 cup sugar
3/4 cup of packed brown sugar
1 tablespoon sour cream
1 1/2 teaspoons vanilla extract
2 eggs
1 cup toffee pieces

Steps:

  • Preheat oven to 350 Degrees.
  • Place bacon on a foil lined cookie sheet and bake for 10-15 minutes or until crisp. When bacon is done place it on a plate and cover with a paper towel, let cool.
  • In a medium bowl sift together flour, baking soda and salt, set aside.
  • Mix butter, sugar, brown sugar, sour cream, and vanilla together until well blended.
  • Add eggs one at a time.
  • Slowly add dry ingredients.
  • Chop bacon into small pieces and add to the cookie dough.
  • Place a rounded teaspoon of cookie dough on an ungreased cookie sheet.
  • Bake for approximately 10-12 min until edges of the cookie are golden brown.
  • Remove from oven and cool on cookie sheet for 1 minute.
  • Transfer to a wire rack to finish cooling.
  • Enjoy!

Nutrition Facts : Calories 211.7, Fat 12.5, SaturatedFat 6.5, Cholesterol 42.5, Sodium 237.7, Carbohydrate 22.1, Fiber 0.3, Sugar 13, Protein 2.9

BACON CHOCOLATE CHIP COOKIES



Bacon Chocolate Chip Cookies image

As a Southerner, I know that you should never, ever waste rendered bacon fat. So naturally I had to try and incorporate that liquid gold into one of my favorite foods: chocolate chip cookies. Over time, this evolved into actually putting the bacon into the cookie as well, which adds some extra crunch alongside the chocolate chips. While bacon fat can cause cookies to get very thin and crispy, the addition of molasses, cornstarch and an egg yolk help ensure that these cookies stay soft and chewy long after they've come out of the oven.

Provided by Sarah Holden

Categories     dessert

Time 1h45m

Yield 36 cookies

Number Of Ingredients 13

9 slices thick-cut bacon, about 3/4 pound
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cubed and at room temperature, plus more melted if needed
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons molasses
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Steps:

  • Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
  • While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
  • Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
  • Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
  • Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
  • Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
  • Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
  • Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
  • While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
  • When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
  • Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
  • Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).

BACON TOFFEE



Bacon Toffee image

Made this for my son-in-law and it was a hit...also try my Bacon Chocolate Chip Cookies!

Provided by Paula Collier

Categories     Candies

Time 40m

Number Of Ingredients 5

10-12 pieces bacon, cooked crisp and cut into 1/4"pieces
1/4 c water
1 stick butter unsalted
1 pinch salt
1 c sugar

Steps:

  • 1. Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color. Really, keep stirring throughout the process. Pull it off heat, mix in the bacon bits, (sometimes I add unsalted, shelled peanuts) and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
  • 2. Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.

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