After a slight delay due to my own scatterbrained-ness, here's my first contribution to #BaconWeek, run by the lovely Julie of Bread Booze Bacon!
Check out my intro post for a full list of bloggers participating, as well as to enter the drawing for a whole mess of awesome prizes from our sponsors: Torani and Lodge! I've loved Lodge for a long time, so I was thrilled to get this frying pan from them! Not only is it great for cooking bacon, but it's my favorite thing to take camping as well.
Strangely enough, I really enjoy putting bacon into desserts. It's an unexpected savory flavor that really cuts up the richness of something like truffles. And peanutbutter is always the perfect companion to chocolate... add in some bourbon... and you have a total winner here.
Before we get to my recipe, check out the other awesome recipes from #BaconMonth!
Bourbon Caramel Bacon Jam from Bread Booze Bacon
Jalapeno Bacon Fritters from Around My Family Table
Loaded Tater Tot Casserole from Kleinworth & Co.
Peanut Butter Bacon Balls from Forking Up
Bacon Alfredo Spaghetti Squash from Ashlee Marie
Raspberry Cream Cheese Jalapeno Poppers from Hey Grill, Hey
BLT Frittata from Cooking in Stilettos
Peanutbutter Bourbon Bacon Balls
- 1 cup peanutbutter
- 3 tbsp butter
- 1.5-2 cups confectioner's sugar
- 1 tbsp Torani Bourbon Caramel Syrup
- 4 strips bacon, cooked to crispy and crumbled
- 2 cups dark chocolate
-Mix together the peanutbutter, butter, syrup, and half of the bacon. Slowly add the confectioner's sugar until a soft dough forms. It should be just barely sticky.
-Form into balls and put in freezer while you melt the chocolate.
-Melt chocolate over a double boiler, or according to package instructions in the microwave.
-Dip the cold balls into the chocolate and put on wax paper to set. While still wet, sprinkle the remaining bacon bits over the truffles.