October 14th is National Dessert Day

Today is National Dessert Day.  What better way to celebrate than to make a dessert with bacon?  When researching all of the options, it was impossible to pick one recipe.  Bacon is the best of both worlds, so here are some of what we think would be great additions to tonight’s supper.  We are also sure they would be a welcome treat to bring to your local pig farmer just to say thanks for growing “BACON.”  If you want even more options, check out BT Bacon Today at https://bacontoday.com.


Bacon, Beer and Potato Chip Cookie Bars


Cookie Ingredients:


3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
3/4 cup of chocolate chunks or chips
2 pieces of bacon, chopped
2 tbsp. beer




8.5 oz. caramels (about 27 caramels)
1/4 cup cup beer
3/4 cup potato chips, broken into pieces
1/4 cup pretzels, broken into pieces
2 pieces of bacon, chopped
1/2 cup peanut butter chips
1/2 cup chocolate chips

Chocolate drizzle
1/4 cup chocolate chips
2 tsp. milk



  1. Preheat oven to 350 degrees. Line a 9 x 9 pan with parchment paper or aluminum foil that sticks up above the edges. Grease the paper or foil.
  2. Cream butter and sugar together until light and fluffy, about 3-4 minutes. Mix in egg and vanilla extract. With the mixer on low speed, add flour and baking soda.
  3. Stir in chocolate chips, bacon and beer. Dough will be thick. Press cookie dough evenly into the bottom of the pan. Bake for 22-25 minutes or until the edges are slightly golden. Remove from oven and allow to cool in the pan.
  4. While bars are cooling, melt caramels and beer together in a pan over medium heat. Allow caramel to cook on low for about 5-10 minutes. Pour caramel mixture over cookie bars and spread evenly. Pour potato chips, pretzels, bacon, peanut butter chips and chocolate chips evenly over caramel before it cools and hardens.
  5. Microwave chocolate chips for chocolate drizzle and milk in a small bowl in the microwave until the milk begins to boil. Whisk chocolate until smooth Allow chocolate mixture to cool for about 2 minutes, then drizzle over top of bars. Once bars are cool, use parchment paper or foil to lift them out of the pan and cut into squares.


Candy Bar Bacon Rice Crispy Treats


7 cups rice cereal
1 bag marshmallows
4 tbsp butter
1/2 cup bacon, cooked, chopped
1 bag Reese’s Peanut Butter Cups Minis
1 bag Snickers Minis
1 bag Twix Minis
1 bag Rolos Minis



Lightly grease a 7×11 baking dish, set aside.

Mix together the Reese’s, Snickers, Twix, and Rolos.

In a large bowl, melt 4 Tablespoons butter and the marshmallows in the microwave for 1 minute. Stir in the chopped bacon.

Pour the cereal into the marshmallow mixture and stir until completely combined. Gently press half the cereal mixture into the buttered 7×11 pan.

Randomly place the candy pieces over the top of the rice crispies in the pan. Spoon the rest of the rice crispies over the top and press down gently. Let cool completely. Cut into squares.


Bacon Peanut Butter Cookies


1 cup natural peanut butter, room temperature (we used Adam’s chunky)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon baking soda
1 tsp vanilla extract
8 slices of bacon


  1. Preheat oven to 400 F. Place a baking rack on a rimmed baking sheet and cover with foil. Arrange bacon slices in a single layer and bake for 15 minutes or until done. Remove from oven, allow to cool and then chop into fine bits or large chunks.
  2. Decrease oven temperature to 350 F. Stir peanut butter so that the oil is completely incorporated into the solid peanut butter. In a mixer, blend peanut butter, sugar and brown sugar until well combined, 1-2 minutes. Add in the egg, vanilla and baking soda and continue to mix for another few minutes. Add in the chopped bacon and mix to incorporate.
  3. Sprinkle some sugar on a plate, roll dough into 1 1/2 inch balls and drop into the sugar, rolling to coat. Place cookies onto a baking sheet lined with parchment paper. Gently press down cookies using the tines of a fork.
  4. Bake for 10-12 minutes, until very lightly browned. Cool cookies completely on a baking sheet. Store at room temperature. Makes 16 cookies.


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