Maple Bacon Chocolate Bourbon Pecan Pie Bars with Pecan Shortbread Crust

While I have always been more of a cookie or cake person, I recently discovered, after making 15 pies for a former co-worker's wedding, that I love to bake pie.

 

 

 

There's something homey and comforting about pie. The process of making the dough and prepping the fillings is actually pretty relaxing. It's amazing how a few simple ingredients can be transformed into something beautiful and delicious.

 

To support my new-found love for pie baking, I recently joined a Pie Baking Group on Facebook (thanks Karen!). For the month of November, Karen challenged us to bake a Pecan Pie. I have to admit, I'm not a big fan of pecan pie, there's something about the gooey texture (and corn syrup) that doesn't appeal to me, but I found a way to put my personal spin on the challenge and that involved 2 of my favorite baking ingredients....bacon and bourbon! Hence these Maple Bacon Chocolate Bourbon Pecan Pie Bars with Pecan Shortbread Crust were born!

 

 

 

If you love pie, want to learn more about pie or just want to look at drool-worthy pie photos, I encourage you to join the group. I guarantee you'll be ins-pie-erd.

 

https://www.facebook.com/groups/1026555077368154/?pnref=lhc

 

 

 

 

Maple Bacon Chocolate Bourbon Pecan Pie Bars with Pecan Shortbread Crust

Makes 9-12 bars depending upon size

 

 

Crust Ingredients:

6 tablespoons cold unsalted butter, cut into cubes

1 cup all purpose flour

1/4 tsp baking powder

1 tsp salt

1/3 cup light brown sugar, packed

1/4 cup pecans, chopped

 

 

Filling Ingredients:





2 slices thick cut bacon cooked and chopped (I baked my bacon at 375 for approx. 20 min. Baking the bacon renders the fat more evenly)
4 tablespoons unsalted butter, melted and slightly cooled
1/2 cup light brown sugar, packed
1/3 cup maple syrup
2 teaspoons pure vanilla extract
1 tablespoon bourbon
1/2 tsp salt
1 large egg, room temp
1/2 cup dark or semi-sweet chocolate chips
1 cup pecans, coarsely chopped


Directions:
Preheat oven to 350.

Spray a rectangular tart pan with removable bottom with non-stick cooking spay or line a 9"x9" baking pan with non-stick foil (or spray regular foil) leaving a slight overhang to use as handles to easily remove the bars from the pan.

Place the flour, baking powder, salt, brown sugar and pecans in the bowl of your food processor fitted with the blade attachment. Pulse until combined and the pecans and small. Add the butter and pulse until the mixture looks like course crumbs (a few small chunks of butter remaining is ok).

For the tart pan: press the dough mixture into an even layer over the bottom and all the way up the sides of the pan. Place on a baking sheet.

For the 9x9 baking pan: press the dough evenly over the bottom and a little way up the sides (approx. 1").

Bake at 350 for approx. 20 minutes or until lightly golden brown. Remove from oven. If the crust has puffed up a little, press it down with a spoon.

Make the filling:

Combine the melted butter, maple syrup, bourbon, vanilla, salt, brown sugar and egg in a large bowl and whisk to combine. Pour the mixture over the baked crust.

Sprinkle the pecans, chocolate chips and bacon evenly over the filling.

Bake at 350 for approx. 20-25 minutes or until set.

Remove from oven.

If using the tart pan - allow to cool for approx. 1 hour before releasing the tart from the pan. Keep the bottom of the pan on until completely cooled. Then remove the bottom of the pan and cut into bars.

If using the 9x9 baking pan - allow to cool for approx. 30 minutes then remove the bars from the pan using the foil overhang. When completely cool, cut into bars.

Enjoy!

Meat Lovers Smoky Bacon Meatballs

If these meatballs are wrong, then I don't wanna be right. They say "Everything is better with bacon" and bacon is definitely the star ingredient in this recipe; no cheese, no bread crumbs, nothing green and leafy getting in between you and pure meat lover's heaven. I was actually inspired to make these after receiving a comment from someone who has made the Smoked Gouda Meatballs posted here twice and said they have become one of her favorites. Tina, this one's for you!

Meat Lovers Smoky Bacon Meatballs
Makes approx 30 meatballs

Ingredients
1 lb hardwood smoked bacon, cut into 1" pieces
3/4 lb 80/20 ground beef
1/4 lb hot italian pork sausage
1 1/2 teaspoons kosher salt
2 teaspoons smoked spanish paprika
2 teaspoons dried oregano
1/2 teaspoon ground coriander or ground fennel
1/2 teaspoon freshly cracked black pepper
1/2 tsp crushed red pepper flakes
1 egg, lightly beaten

Directions:

Place the cut bacon in the bowl of a food processor and pulse until it is evenly ground. Place the ground bacon in a large bowl.




Oooh, ground bacon, my new BFF


Add the remaining ingredients to the bowl. Be sure to crush the dried oregano in the palm of your hand or in between your fingers to release it's flavor. Using your hands, gently combine the ingredients. For best results, do not overhandle the mixture. If you don't have Smoked Spanish Parika, any other smoked paprika will do but I recommend the Spanish version (see notes below).

Gently roll into 1 1/2" balls making sure you handle the meat lightly and do not press or pack the meat too tightly.

Place on a baking sheet and refrigerate for 2 hours.

Meatballs chillin'

After 2 hours, preheat oven to 400 degrees.

Heat a large skillet over medium heat. Working in batches, brown the meatballs on all sides. Place the browned meatballs on a foil lined, rimmed backing sheet.

Place the baking sheet in the oven and bake approx 15 minutes until the temperature registers 160 degrees. You may still see some pink in the interior of the meatballs due to the bacon but as long as you cook them to the proper temperature, they are done.


Remove from the oven and serve as desired.

I made mine into meatball subs by placing sub rolls brushed with olive oil under the broiler then topping the rolls with provolone cheese, a few of the meatballs and some of our favorite marinara sauce.

You can also make them into sliders by placing one meatball on a toasted slider roll then topping with cheese and warm marinara sauce or serve as an appetizer with a side of warm marinara sauce for dipping.

Store leftovers in the refrigerator for up to 2 days. Reheat to the appropriate temperature before serving the leftovers.

Note: This is my favorite Smoked Spanish Paprika. It's from the La Vera region of Spain and has a great smoky flavor. I highly recommend it. You can usually find it for a good price at Home Goods in the gourmet food section.