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Tuesday, December 7, 2010

Pumpkin Caramel Bars with bacon


That's right, with bacon. Adding bacon to desserts is all the rage right now and this is one trend I'm all for. I love a salty/sweet combo. I'm sure in years to come we'll look back at these combinations and say, "That is soooo 2010."

Oh but I love bacon.


The recipe comes from my favorite food magazine Cuisine at Home. The mag has absolutely no advertisements! My mom saw this recipe and knew I would want to make it.

Anyway, you can google the name of the bars for a printable recipe. I was going to link to one but some of the pictures showed bars that were a little wonky. This reminds me.. my pumpkin bars were a little thin because I used a pan that was too big :)

Preheat your oven to 350 and coat a 9 x 13 inch pan with non-stick spray.

Cook up 8 oz of diced bacon until very crisp and drain on a paper towel lined plate.

Reserve 2 tbs dripping. Oh yeah.


In a medium bowl whisk together 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon and 1/2 tsp table salt.


In a large bowl whisk together 1 1/2 cups pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 egg, 2 tbs melted unsalted butter, 1 tsp vanilla AND 2 tbs bacon drippings.


If you are anti-bacon grease you can use melted butter. I guess. ~insert disapproving look~


Stir in flour mixture and an optional 1/4 cup chopped, toasted pecans.

I like the texture they add.


Spread evenly in the pan- it won't spread and even itself out during the baking process. Bake about 20 minutes or an inseryted toothpick comes out clean.

Cool completely before frosting.


I skipped pictures of making the caramel because I know trying to cook it and shoot would only result in serious injury.

Boil 2 cups packed brown sugar, 1/3 cup water and a pinch of salt in a large saucepan over high, for 5 minutes, gently swirling occasionally to prevent burning.

Whisk in 1/2 cup heavy cream and 1 stick unsalted cubed butter. Keep whisking as it bubbles up and becomes frothy. Boil for another 2 minutes.


Transfer the caramel to the bowl of a stand mixer and whip on high speed until the sides of the bowl are cool to the touch and the caramel is thick. Using the whisk attachment would be better than using the paddle attachment like I did.

The whole process will take roughly 10 minutes. You want the caramel to cool down so that it doesn't melt the cream cheese. Oh yes, we are going to add in 4 ounces of cream cheese, 1 ounce at a time until the frosting is cool.


Frost your cooled bars and top with the chopped up bacon. I ran a knife over the bacon after cooking to break into small piece.

I wasn't sure how these bars would go over and so I left bacon off a portion of the pan.

None of that side got eaten.


This picture is for Aunt Marie. She thinks if I must post anything not having to do with the Peanut I should at least include a picture of him.

His expression is a little odd because I woke him up trying to take a picture.

He'll get used to it.


I'll be honest and say that I was surprised that everyone who tried these loved them.

Perfect and unique for the holidays!


  1. Oh.My.Gosh. If it weren't for the fact that we have a Lake Effect Snow Warning for a second day I would so go out and get the bacon to try this recipe. Maybe when the snow finally stops falling I will go out to get it.

    And just so that you know....we received 16 inches of snow yesterday and it is supposed to snow all day today too. Don't you wish you were here?

  2. The recipe makes me hungry ,,,and Peanut's picture makes me smile!!! luvuallbye

  3. I'm loving the idea of adding bacon, because I too, can't get enough... but though I love the idea, I haven't made the plunge to actually make or taste something with bacon. We have a local bakery that features bacon topped maple bars. I'm sure it's good.... just wrapping my brain around that... well, I'll get there. Probably when the trend is done! LOL

    Love that photo of peanut. And your Aunt is right, every post needs at least one photo of him.

  4. I found you through my friend, Andrea at Rural Revival!
    Just love your place here :)
    Congrats on the little piece of heaven you have now. How sweet to have a precious newborn for Christmas...
    xo, misha

  5. I can't believe our little Halloween punkin is already so big! How times flies.


  6. he's changing already...waaaaaaa! so adorable. love the idea of this recipe. maybe i'll try it one of these days. looks heavenly, nothing like salty and sweet!

  7. These look delicious, and so does your little peanut!

  8. Yum! I must put that one on my tado list for sure.

  9. Cute little baby! The name of your blog is great! Nice tutorials too.

    Made these. Added your link to my blog, Baking is my Zen.

    ~ Carmen

  10. duh... I added your link instead of mine. Here goes...

    Baking is my Zen


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