Caramel Chocolate Bacon Maple Bars

I had to make a late-night run to the grocery store on Saturday night. We were out of milk, and my family doesn't think they can survive a Sunday morning without milk. I don't know what got into me, but when I saw Rolos, a maple cookie mix, and remembered the bacon I had bought earlier in the week at home, I decided to make this treat.

I made my first batch into cookies. They turned out very, very good, and I photographed them to put here on the blog. We gave a bunch of them away to friends, so I told my poor, neglected family I'd make another batch. I was sick of being in the kitchen by this time, so I made this batch into bars. The bars were INCREDIBLE. A superior creature. The way this recipe was meant to be baked.

See that pocket of caramel there on the upper right side of the bar. Mmmm... The caramel in Rolos doesn't get too runny, but it is spreadable when heated. And it sets up well as it cools. Perfect.

Bacon looks more and more normal on there the longer you look. :)

Caramel Chocolate Bacon Maple Bars

Makes one 9x13 inch pan

Ingredients:

1.5 sticks butter

1 cup brown sugar

1 egg

1.5 teaspoons vanilla extract

2 teaspoons maple extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

30 Rolos, unwrapped and cut in half

6 pieces of bacon, cooked and torn/cut into small pieces

Directions:

1. Preheat oven to 350°.  Prepare a 9"x13" baking dish with cooking spray or parchment paper. 

2. Beat butter and brown sugar in a large mixing bowl. I used my KitchenAid with the paddle attachment. Add the egg and extracts and beat well.

3. Mix the flour, baking soda, baking powder, and salt in a separate bowl, then add to the wet mixture. Stir well. 

4. Press evenly into prepared dish (it will be thick). Be sure to press it all the way to the corners. *Cold water on your fingers will help keep the dough from sticking to your hands as you spread it in the dish.

5. Place in center of oven and bake 15 minutes.

6. Remove from the oven, place halved Rolos all over the top of the bars, and return to oven for 2 minutes.

7. Spread the melted Rolos over the bars. Sprinkle evenly with bacon, pressing pieces gently into the melted chocolate/caramel. 

8. Cool and cut into bars. 

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Maplewood Salad

Last week we visited family out-of-state (and had a blast!). 

My mom and 5 of my 6 sisters were there, so inevitably we spent some time in the kitchen. 

One of my sisters reminded me of my Maplewood Salad, and suggested I do a blog post on it.  

I came up with this recipe about 4 years ago. I think it was one of those "necessity is the mother of invention" things that often comes about when you create a dish out of whatever you have on hand.   It was an instant hit, and I even submitted it to an online recipe contest sponsored by Dole, where it was a finalist. 

What makes this salad unique is the perfect sweet-salty combination that is the result of toasted, salted pecans and a dressing that includes maple syrup! The addition of crunchy celery, sweetened dried cranberries, and salty mozzarella creates a truly delicious salad experience that is always a crowd-pleaser.

Here is the ingredient round-up. I have swapped toasted, salted sunflower seeds for the pecans in the past, which is yummy as well. 

Chop your pecans roughly.  I wanted to show this so you knew not to have too small pecan pieces.

Heat oven to 350°.  Spray a sheet pan with cooking spray. Spread the pecans on the pan, then spray the pecans with cooking spray.  Sprinkle with sea salt.

Chop celery to about the same size as the pecans.

Put salad greens, celery, cheese, dried cranberries, and toasted pecans in a salad bowl.

This is the big secret ingredient that "makes" this salad--the maple dressing.  Whisk together 1/4 cup mayonaise with 1/4 cup of maple syrup. 

Toss and serve! I love it when salads are yummy AND pretty!

Maplewood Salad 

Serves 8

Ingredients:

6-8oz green salad mix (Baby Spinach, Romaine, Arugula, etc)

1/2 cup pecan halves

Cooking Spray

Sea Salt

2 stalks of celery

1/2 cup dried cranberries

1/2 cup shredded mozzarella cheese

1/4 cup mayonaise

1/4 cup maple syrup

Directions:

1. Preheat oven to 350°.  

2. Put salad mix in a large salad bowl.

3. Roughly chop pecan halves. They should be in pieces approximately 1/3 the size of a pecan half.

4. Spray a baking sheet with cooking spray. Spread chopped pecans on the baking sheet, then spray cooking spray over the top of the pecans. Sprinkle with sea salt.

5. Bake 8 minutes. Remove from oven and cool.

6. Chop celery into pieces about the same size as the pecan pieces.

7. Toss cooled pecans, celery, cranberries, and cheese with the salad mix.

8. In a small bowl or measuring dish, whisk the mayonaise and syrup together until well incorporated.  Pour over salad mix and toss to coat. Serve immediately.

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