Ingredients
| Candied Bacon | |
|---|---|
| 1 | (1-pound) package HORMEL® BLACK LABEL® Original Thick Cut Bacon |
| 1 | cup maple syrup |
| 2 | cups firmly packed brown sugar |
| Cookies | |
|---|---|
| 2 | cups packed brown sugar |
| 1 | cup butter, softened |
| 1 | cup SKIPPY® Creamy Peanut Butter |
| 2 | 2 eggs |
| 2 | teaspoons vanilla extract |
| 2 | cups all-purpose flour |
| 2 | cups quick-cooking oats |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1 | cup chocolate chips |
| 1 | cup mini candy-coated chocolate pieces |
| 12 | slices Candied Thick Cut Bacon, chopped and divided |
Directions
For the Candied Bacon
Heat oven to 375°F. Grease wire racks; place on baking sheets. Dip each bacon slice in maple syrup. Sprinkle generously with brown sugar. Arrange in single layer on wire racks.
Bake 35-40 minutes or until browned and candied. Let stand on racks to cool.
For the Cookies
Heat oven to 350°F.
In large bowl, combine brown sugar, butter and peanut butter. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, oats, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in chocolate chips, candy-coated chocolate pieces and 1 cup chopped candied bacon pieces.
Shape dough into 1 1/2-inch balls. Place, 2 inches apart, onto ungreased cookie sheets; flatten balls slightly. Bake 8-10 minutes or until edges are lightly browned. Top each cookie with additional candied bacon pieces. Cool 2 minutes on cookie sheets; transfer to cooling rack. Store in refrigerator.