Wednesday, February 22, 2012
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Peanut Butter Chocolate Chip and Bacon Blondies

I’ve been on a big bacon kick lately. I’m not sure why, but I’ve just been throwing bacon into everything. No one is complaining about this recent obsession. I needed a sweet treat to share with friends and my mind instantly went to bacon. I found this recipe and knew it would be a hit.

I decided to throw some bittersweet chocolate chips into the blondie batter. And once again, I used Peanut Butter and Co’s White Chocolate Wonderful in the frosting (which was AMAZING). After initial taste testing, we decided they needed more bacon so I crumbled more bacon on top than the original recipe listed. I have reflected my changes in the recipe below.

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Peanut Butter Chocolate Chip and Bacon Blondies

Peanut butter, chocolate, and bacon make an amazing combination!

Yield: 24 bars

Ingredients:

For the Blondies
1 cup of butter, melted
2 cups of brown sugar
2 eggs
2 teaspoons of vanilla
1 teaspoon baking powder
1/4 teaspoon of baking soda
Pinch of salt
2 cups of all-purpose flour
1 cup bittersweet chocolate chips
6 sliced of bacon, fried and crumbled

For the Peanut Butter Frosting
1 stick butter, softened
3/4 cup creamy peanut butter
2-3 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk
9 slices bacon, fried and crumbled

Directions:

For the Blondies
Preheat oven to 350.

In a large bowl, whisk together sugar and melted butter until smooth. Add in eggs and vanilla.

Combine dry ingredients together, and whisk into the batter. Fold in chocolate chips and bacon.

Spread evenly in an 9 x 13 pan. Bake for 30-35 minutes, or until done.

For the Peanut Butter Frosting
Cream butter and peanut butter. Add sugar gradually. Add vanilla. Add milk 1 tablespoon at a time until desired consistency is reached. More liquid may be needed depending on how thick or creamy you want the frosting.

Frost blondies, then top with crumbled bacon.

Recipe from How Sweet It Is

Bars and Brownies, Dessert
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7 Responses to “The Ultimate Whoopie Pies”

  1. #
    1
    bcallegra — February 1, 2012 at 6:32 pm

    What a cute idea! As always, you’ve provided the inspiration for what I’ll make this weekend as a dessert.

    PS – Using leftover pulled pork from your recipe to make nachos as well!

  2. #
    2
    Laura — January 31, 2014 at 9:57 pm

    I love this! I’m new to baking so I’m wondering: when you pipe the batter onto the pan, how much batter do you use for each one? I’m just wondering if I should make them thin, or will they spread out? Thanks 🙂

    • beantownbaker — February 3rd, 2014 @ 4:54 pm

      Sorry for not responding sooner. They spread out a little bit, but not too much. Did you end up making them? How did they turn out?

  3. #
    3
    Laura — February 3, 2014 at 8:00 pm

    They turned out great! my first few tests, i made them too big with too much batter, and they were pretty huge. I was surprised how little batter you need, and they are so nice and fluffy 😀
    I couldn’t find marshmallow frosting, so i ended up making my own.. turns out its pretty easy! thanks again! they were a huge hit!

    • beantownbaker — February 4th, 2014 @ 10:56 am

      So glad you enjoyed them!

  4. #
    4
    Kristina B — January 17, 2016 at 7:22 pm

    How far in advance can you assemble them? I was hoping to do so at least two hours ahead of time. Thank you.

  5. #
    5
    Trina and Tina — January 27, 2016 at 8:08 pm

    We discovered these yummies while on the hunt for the perfect Suberbowl treat! They look delicious! Thanks for sharing!

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