Saturday, August 15, 2015

PEANUT BUTTER AND BACON BLONDIES

Blondies:
2 cups packed brown sugar
1 cup butter, melted
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Dash of salt
8 strips bacon, cooked, drained, crumbled

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with parchment paper allowing paper to extend slightly over the ends; grease the paper. Set pan aside.

In a large mixing bowl, beat the brown sugar and butter until blended. Beat in the eggs and vanilla extract.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together; gradually beat into the sugar mixture. Fold in the bacon.

Spread batter into the prepared pan and bake at 350 degrees 25-30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies/blondies!)

Cool blondies completely in the pan set on a wire rack. Remove from pan by lifting with the parchment paper.

Frosting:
1 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
3 to 4 tbsp milk or cream
6 bacon strips, cooked and crumbled

In a large bowl, beat the peanut butter and butter until blended. Gradually beat in the powdered sugar, vanilla extract and enough milk to reach spreading consistency.

Frost the blondies and sprinkle the crumbled bacon over the top.

Cut into bars and keep refrigerated.


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