Maple Bacon Chocolate Chip Cookies

December 4, 2010 – 12:00 pm

Ummmmmmm, bacon

Read the whole story with recipe here.

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This entry was written by William Teach and posted on at 12:00 pm and filed under Food and Drink. Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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6 Responses to “Maple Bacon Chocolate Chip Cookies”

  1. SoCal Pir8 says:
    December 4, 2010 at 12:37 pm

    Let me add these pulled from Born and Raised in the South…,

    Chocolate Pecan Pie

    Makes 10 servings.

    Prep Time: 15 minutes

    Cook Time: 1 hour

    INGREDIENTS

    1 refrigerated pie crust (from 15-ounce package)

    1 cup semi-sweet chocolate chips

    3 tablespoons milk

    4 eggs

    3 tablespoons butter, melted

    2 teaspoons McCormick® Pure Vanilla Extract

    1 cup dark corn syrup

    1 cup sugar

    1/2 teaspoon McCormick® Cinnamon, Ground

    1/4 teaspoon McCormick® Allspice, Ground

    1/4 teaspoon salt

    1 1/2 cups pecan halves

    DIRECTIONS

    1. Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.

    2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.

    3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.

    4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

    Source: McCormick
    Posted by Palmer at 11:42 AM

    Chocolate-Dipped Irish Cream Macaroons

    Makes 32 (1 cookie) servings.

    Prep Time: 15 minutes

    Cook Time: 10 to 12 minutes per batch
    INGREDIENTS

    1 package (14 ounces) flaked coconut (about 4 cups)

    1 can (14 ounces) sweetened condensed milk

    1 tablespoon Irish cream liqueur or McCormick® Pure Vanilla Extract

    1 teaspoon McCormick® Pumpkin Pie Spice

    6 ounces bittersweet baking chocolate, melted
    DIRECTIONS

    1. Preheat oven to 350°F. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl. Drop by heaping teaspoonfuls onto greased baking sheets.

    2. Bake 10 to 12 minutes or until edges are lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

    3. Dip bottom of each cooled cookie in melted chocolate. Let stand on wax paper-lined tray until chocolate is set. Store in airtight container up to 1 week.
    Tips

    Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.
    NUTRITION INFORMATION

    per serving

    Calories: 135

    Fat: 7 g

    Carbohydrates: 16 g

    Cholesterol: 3 mg

    Sodium: 50 mg

    Fiber: 2 g

    Protein: 2 g

    Source: McCormick

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    December 4, 2010 at 12:45 pm

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  3. captainfish says:
    December 4, 2010 at 7:51 pm

    hmmmmmm.. I dunno. Something seems odd about this combination. For me, eating choco-chip cookies is for the taste of the choco-chip and brown sugar. And the gewy-ness of it as well.

    Not too sure about adding hard crunchy bacon… Now, I can see adding this bacon to pancakes or waffles. now that would be mmmmmmmmm

  4. Maple Bacon Chocolate Chip Cookies | Stix Blog ver 4.0 says:
    December 4, 2010 at 8:37 pm

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  5. William Teach says:
    December 5, 2010 at 3:51 pm

    That sounds really yummy, SoCal. Have a friend who LoVES pecans, passed it on to her.

    Buy, but, it’s baaaaacon, Captain!

  6. How to Make Perfect Chocolate Chip Cookies: Insider Secrets says:
    December 6, 2010 at 10:42 am

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