Bacon Pecan Squares a la mode

Father's Day is coming up this weekend, and I know you're probably wondering what kind of extra special treat to serve to those special fathers in our lives. Here's a little secret when it comes to men and desserts:

men are easy. 

If it's smothered in gooey chocolate, set on a warm bed of cookie, adorned with a scoop of ice cream and anything else involving offensive amounts of sugar and they'll be happy campers. At least 100% of the men in my family would be (I know there are exceptions...) But that's another thing I love about them - they all love dessert, and will polish off anything and everything I've made in my kitchen dessert-wise. It makes my life much easier, and this recipe a no-brainer.

I'm sure they will love whatever tasty dessert you whip up this weekend, but if you want to really snap their attention this Father's Day, serve them BACON in a dessert! It's a game-changer! It will blow their minds. Sounds a little scary at first, but trust me. Bacon is such a magical ingredient - it works just as well in savory as in sweet (especially when the bacon is candied, coated, and crumbled). They will fall in love with this dessert immediately, and another plus: it's pretty darn easy to make! 

What we loved most about this recipe is how well the salty bacon melded in with the sweet candied pecan layer. At first you don't taste it, and then the bacon flavor cuts right through with a really light smoky after taste. Serving these delicious bars with ice cream is kind of a must. We tried them without, and they're awesome, but with is just a completely different ball game. When the hot pecan squares are covered in melty ice cream, you'll know you've hit the jackpot this Father's Day. 

Bacon Pecan Squares 

a la mode

makes an 8x8 pan, about 9 servings

ingredients:

for the crust:

6 T cold unsalted butter, diced + more for greasing the baking dish

1 1/4 C all-purpose flour

1/4 C sugar

pinch of salt 

2 T fresh lemon juice

for the filling:

8 slices bacon, diced

3 large eggs

1 C light corn syrup

1/3 C sugar

5 T unsalted butter, melted

1 t vanilla extract 

1/2 t apple cider vinegar

1 C pecans, coarsely chopped

vanilla ice cream, for serving

method:

1. To make the crust: Preheat oven to 375 degrees F. Prepare an 8x8 square baking dish with foil (leaving an overhang), and then with a little butter. Combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse again until the mixture looks like coarse meal. Add lemon and pulse again until dough forms. If it still looks a bit crumbly, add in 2 T water until you get the right texture (you might not need this step - Utah is just super dry!). Press the dough in the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes. While crust is baking, prepare filling. 

2. To make the filling:  Cook the bacon in a large skillet over medium heat until crisp, about 7-8 minutes. Drain on a paper towel and set aside. 

3. In a separate medium bowl, whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar until combined (eggs should be thoroughly scrambled with no white/yellow pockets). Crumble the bacon. 

4. Scatter the pecans and crumbled bacon over the baked crust. Pour the filling over the surface. Bake until filling is set and nuts are golden brown on top, about 30 minutes. Let cool completely in the pan on a rack, then lift with the overhang. Cut into 9 squares and serve a la mode. 

recipe source: Food Network Magazine, Bacon Issue