Cookies with bacon and beer

Ingredients for 1 servings:

• 170 g butter, soft
• 100 g brown sugar
• 100 g sugar
• 1 egg(s)
• 2 tsp vanilla extract
• 260 g wheat flour type 405
• 1 tsp baking soda
• 3 tbsp dark beer, e.g. Guinness Strout
• 2 slice(s) bacon, fried
• 100 g chocolate drops
• 240 g caramel candy(s), soft
• 60 ml beer, dark, e.g. Guinness Strout
• 1 tbsp peanut butter
• 35 g potato chips, salted
• 20 g pretzel(s)
• 3 slice(s) bacon, fried
• 60 g chocolate drops
• e.g. melted chocolate for decoration

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

a recipe for a 23 x 23 cm baking pan

Preheat the oven to 175°C. Line a 23 x 23 cm square baking pan with parchment paper and set aside. Fry the 5 bacon slices until crispy, drain on kitchen paper, portion them, and chop finely. In a large bowl, cream the butter and both sugars until fluffy. Add the egg and vanilla extract and mix well. Mix the flour with the baking soda and add to the bowl along with the beer and mix. Add the chopped bacon for the batter and the chocolate chips and fold in. Pour the batter into the pan and smooth it down. Bake in the oven for about 25 minutes. The edges should be lightly browned. Remove the pan from the oven and let the base cool completely. Place the caramel candies and beer in a small saucepan and melt the caramel over medium heat. The mixture will foam slightly and then bubble nicely. Let it thicken for about 5-8 minutes, stirring constantly. For the topping, break the remaining bacon, chips, and pretzels into large pieces—not too small—and mix with the chocolate chips. Once the cookie has cooled, spread the beer caramel over the surface. Spread the peanut butter on top and spread it evenly. Then sprinkle with the chips, pretzel, chocolate, and bacon mixture and press down lightly. Remove the cookie from the pan and cut into 12 squares. Finally, drizzle with melted chocolate.