Friday afternoon I bought four packages of my favourite bacon and enough chocolate to feed an army, or me for a weekend.
The wind was howling so loudly Friday night in Toronto that I woke up at 3 a.m. on Saturday, fried up all of my bacon and got to work.
I made a variation of chocolate bacon bite cups and squares using my new chocolate molds.
Surprisingly, I was left with a ton of extra bacon bits. Some made it into a breakfast burrito that morning, and the rest made it into an extraordinary steakhouse style chopped caesar salad that night to go alongside our slow cooked ribs.
Last night I couldn't stop thinking about the leftover bacon bits sitting in my fridge. Then I thought of peanut butter. And maple syrup. And chocolate chips. And then I started singing "I'm all shook up..." And then the Elvis cookie was born.
While part of me thinks bacon has become too much of a trendy food - it's bacon. It's always been good. And when it comes to my obsession with creating the perfect bite - sweet, salty, and crunchy please - it fits the bill.
So heat up your fry pan and get sizzlin, it doesn't get much better than this.
- 1 cup peanut butter (I mixed peanut, honey peanut and maple almond)
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 egg
- 1 tsp baking soda
- minced bacon
- chocolate chips
- Preheat oven to 350 F degrees.
- In a bowl mix peanut butter, sugar and maple syrup. Mix well then add the egg and baking soda.
- Add the bacon and chocolate and fold into dough.
- Roll out dough into small bowls.
- Using a fork, create a criss cross pattern.
- Bake for 10 minutes then cool.