Pig Candy is not a dish you would expect a Michelin starred chef to serve, and you’d be right. The great chefs use their bacon with far greater artistry, adding it to cupcakes and ice cream, to pumpkin pies, jam, milkshakes, cookies, and even to baclava. Though such “bacon desserts” may have begun as gourmet adventures, they’re now counted among the most popular food trends in recent years.
If you’re feeling sceptical, remember that sweet and salty flavours often complement each other. When made with bacon, chocolate chip cookies, for instance, become richer, sweeter and more addictive. If you’d like to try for yourself, why not start with candy? Choose back bacon, or bacon that is thick, very meaty, but lean.
Strips of bacon are rolled in dark brown sugar, with a hint of black pepper to give you a tingle. The strips are then arranged on a cookie rack, with a deep pan underneath to catch the drippings. All that’s left to do is set the oven to 325 degrees and bake for approximately 20 minutes. Turn over once in the middle. If you’re feeling more adventurous, here are a few other recipes.
Chocolate Chip-Bacon
Pecan cookies
Just when you thought chocolate chip cookies couldn’t be improved upon, along comes bacon chocolate chip cookies. Little bits of crisp, fatty bacon melt into the sweet, soft, chocolate-studded cookie dough, making these cookies chewy, rich and addictive.
Makes about 18 thin-and-chewy cookies
Ingredients:
5 strips bacon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
at room temperature
1/2 cup white sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cups semisweet chocolate chips
1/2 cup chopped pecans
Preparation:
In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a medium bowl, whisk flour, baking soda and salt. In a large bowl, using an electric mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, pecans and bacon.
Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread) on baking sheet. Bake for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the centre. Transfer to a rack and cool for 15 minutes. Can be stored on countertop for one to two days, then refrigerated in an airtight container.
Variation: If you like your chocolate chip cookies thicker, follow this recipe.
Makes about 18 thick-and-chewy cookies
5 strips bacon
1 cup, plus 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter at
room temperature
1/3 cup white sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cups semisweet chocolate chips
1/2 cup chopped pecans
Follow the same steps from the thin version above.
Chocolate-Bacon-Peanut Bark:
Salty, crunchy bacon with smooth, rich chocolate and earthy peanuts. Makes 10 to 12 servings, depending on the size of the pieces
Ingredients:
8 strips bacon
16 ounces semisweet chocolate (chunks or chips are fine)
1 cup unsalted peanuts
Preparation:
In a large skillet over medium heat, cook the bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Line a large baking sheet with parchment paper. Add chocolate to a double boiler. If you don’t have one, fill a pan with a couple of inches of water.
Place a glass bowl over the pan, making sure the bottom of the bowl does not touch the water underneath. Once the water begins to boil, add the chocolate chips. Using a spatula, stir continuously, until smooth and creamy.
Stir in the bacon and peanuts. Pour onto the prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for a minimum of 1 hour. The bark should be hard and chilled.
Place bark on a cutting board and cut into pieces — any size or shape you’d like. Serve at about room temperature.
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