Jason Smith’s Boozy Bacon Cookie Bars

Food Network Star’s Jason Smith combines two indulgences into one dessert. Learn how to make Jason’s Boozy Bacon Cookie Bars at home!

Boozy Bacon Cookie Bars
Makes 9 to 12 bars

Ingredients

For the cookie bars:
¾ cup (1½ sticks) salted butter, room temperature
¾ cup light brown sugar
¼ white sugar
1 large egg
2 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ cup milk chocolate chips
½ cup cooked, chopped bacon (1 tablespoon rendered fat from bacon reserved for topping)
2 tablespoons Bourbon
½ teaspoon nutmeg

For the topping:
1/3 cup peanut butter
¼ cup honey
3 tablespoons Boubon
2 tablespoons salted butter
½ cup pretzels, crushed
½ cup butterscotch chips
¼ cup cooked, chopped bacon
Chocolate syrup, for drizzling

Directions

1. Make the cookie bars: Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with enough parchment paper so that it hangs over all sides of pan by 1 inch. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment mix together butter and sugar until light and fluffy. Add eggs, vanilla, and nutmeg; mix to combine. Add flour and baking soda; mix to combine. Remove bowl from mixer and stir in chocolate chips, bacon, and Bourbon.

3. Transfer cookie bar dough to prepared baking pan, smoothing dough with a rubber spatula to evenly distribute. Transfer baking pan to oven and bake 25 to 30 minutes. Remove from oven and let cool.

4. Make the topping: Meanwhile, place peanut butter, honey, Bourbon, butter, and reserved 1 tablespoon rendered bacon fat in a small saucepan set over medium-high heat. Cook, stirring until all ingredients are melted and combined.

5. Use parchment paper to help lift bars out of pan and onto a cutting board. Remove parchment paper and discard. Evenly spread melted peanut butter sauce over cooled bars; sprinkle with crushed pretzels, butterscotch chips, and bacon. Drizzle with chocolate syrup. Using a sharp knife, cut into 9 to 12 bars. Serve.

Get more yummy dessert recipes by heading to Pickler & Ben’s Dessert Recipe Archive!