As we all know, I enjoy a good "wait, what is in that?" dessert reaction. I like my chocolate covered bacon and balsamic strawberries with ice cream sort of sweets. So this dessert was happily made (though time taking) by me.
Maple Bacon Cookie Dough Truffles
Maple Bacon Cookie Dough Truffles
Ingredients - half order amounts
1/2 cup butter, softened to room temperature - 1/4 cup
3/4 cup packed brown sugar - 1/3 cup
1 (14 ounce) can sweetened condensed milk - 7 ounces
1 tablespoon maple syrup - 1/2 Tbs
2 cups flour - 1 cup
1/2 teaspoon salt - 1/4 tsp
1/2 cup candied bacon, chopped - 1/4 cup
1 lb dark dipping chocolate - kept the same as I will still be dunking quite a few things.
Directions:
Prepare a baking sheet by lining it with parchment or wax paper.
Using a large standing mixer, cream the butter and the sugar together until light and fluffy.
Add the condensed milk and maple syrup and beat until well-mixed, then add the flour and salt and beat on low until combined. Stir in bacon.
Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. Refrigerate for one hour. Remove from fridge and roll into balls. Place back in fridge for another hour.
Melt chocolate in double boiler, in the microwave or, as I prefer, in a Crock Pot on low. When you start melting the chocolate, put the balls into the freezer to ensure they will keep their shape while coating.
Dip balls one at a time and coat evenly.
Remove them with a fork and tap against the side of the pot to remove any excess chocolate. Place back on baking sheet and top with a piece of candied bacon, if desired.
Put truffles back in fridge until firm. Store in fridge.
Here are some process photos:
This turned out very well.
While not the smoothest of truffles, these will be well liked at the Super Bowl Party!
Husband likes them. I just gotta keep them hid from him until Sunday.
Until the next meal...
**Today's title is from Feist. "Canadian nationalism isn't as insidious as American nationalism, though. It's good natured. It's all about maple syrup, not war."**
3/4 cup packed brown sugar - 1/3 cup
1 (14 ounce) can sweetened condensed milk - 7 ounces
1 tablespoon maple syrup - 1/2 Tbs
2 cups flour - 1 cup
1/2 teaspoon salt - 1/4 tsp
1/2 cup candied bacon, chopped - 1/4 cup
1 lb dark dipping chocolate - kept the same as I will still be dunking quite a few things.
Directions:
Prepare a baking sheet by lining it with parchment or wax paper.
Using a large standing mixer, cream the butter and the sugar together until light and fluffy.
Add the condensed milk and maple syrup and beat until well-mixed, then add the flour and salt and beat on low until combined. Stir in bacon.
Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. Refrigerate for one hour. Remove from fridge and roll into balls. Place back in fridge for another hour.
Melt chocolate in double boiler, in the microwave or, as I prefer, in a Crock Pot on low. When you start melting the chocolate, put the balls into the freezer to ensure they will keep their shape while coating.
Dip balls one at a time and coat evenly.
Remove them with a fork and tap against the side of the pot to remove any excess chocolate. Place back on baking sheet and top with a piece of candied bacon, if desired.
Put truffles back in fridge until firm. Store in fridge.
Here are some process photos:
This turned out very well.
While not the smoothest of truffles, these will be well liked at the Super Bowl Party!
Husband likes them. I just gotta keep them hid from him until Sunday.
Until the next meal...
**Today's title is from Feist. "Canadian nationalism isn't as insidious as American nationalism, though. It's good natured. It's all about maple syrup, not war."**
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