GreenThumbWhiteApron.com

Let's Grow, Eat, Make, See, & Do Something Together!

Navigation
  • Home
  • About
    • About Brett
    • Contest Experiences
    • Blog
    • Privacy Policy
    • FAQ
    • Contact
  • Renovation
    • Kraemer House History
    • Kraemer House Renovation
    • Interior
      • First Floor
        • Kitchen
        • Pantry & Laundry Room
        • Dining Room
        • Living Room
        • First Floor Bathroom
      • Second Floor
        • Bedroom 1
        • Bedroom 2
        • Office
        • Second Floor Bathroom
      • Third Floor
        • Bedroom 3
        • Craft Room
        • Third Floor Bathroom
      • Staircase and Hall
      • Basement
    • Exterior
      • Kraemer House Exterior
      • Porches
      • Garden
      • Barns
  • Grow
    • Gardening
  • Eat
    • Cooking & Food Related
    • Recipes
  • Make
    • Crafting
  • Chickens
    • Meet The Girls!
    • Coop & Run
    • Chicken Cam (Run)
    • Chicken Cam (Coop)
You are here: Home / Food / Bacon Kissed Sinful S’Mores

Bacon Kissed Sinful S’Mores

May 6, 2014 by Brett Youmans 10 Comments

Bacon Kissed Sinful S'Mores Annually, Scharffen Berger Chocolate Maker and TuttiFoodie host The Chocolate Adventure Contest.  The challenge is to create a recipe using Scharffen Berger Chocolate and 1 of 12 “adventure ingredients.”  This year’s selections were bourbon; turbinado sugar; pomegranate; hibiscus; extra virgin olive oil; peppercorns; pandan leaf or pandan leaf extract; coconut milk, coconut cream, coconut butter or coconut oil; oat flour; carrot; black or white sesame seeds; fresh croutons or crostini.  The theme this year was “bars.”

They call it The Chocolate Adventure but I call it My Chocolate Nightmare.  This contest is on my bucket list and I cannot seem to crack it.  But this year was going to be different.  I could feel it.  I had so many ideas going on in my head and entered 3 recipes.  This was my favorite and I thought it was the one.  This year it was going to be the year of the s’mores.  This year it was going to be Bacon Kissed Sinful S’Mores (with Graham Cracker Shortbread, Black Pepper-Bourbon Chocolate Ganache, Candied Peppered-Bacon, and Cocoa Kissed Marshmallow Cream) that was going to win.

Hash-tag:  Nailed It!

Bacon Kissed Sinful S'Mores

Alas, no.  It was not my year.  Again.  But I’ll keep trying because I love the challenge of using ingredients that I would never think to use with chocolate.  It really does force me to think outside the box and I think in turn, it makes me a better cook.  The winning recipes were crazy-creative as usual and my spatula is raised to each and everyone one of those creative cooks.

Maybe next year will be my year.

Bacon Kissed Sinful S'Mores

 

Bacon Kissed Sinful S'Mores (with Graham Cracker Shortbread, Black Pepper-Bourbon Chocolate Ganache, Candied Peppered-Bacon, and Cocoa Kissed Marshmallow Cream)
 
Print
Prep time
15 minutes
Cook time
1 hour 15 minutes
Total time
1 hour 30 minutes
 
There are seven cardinal sins but these bars won't require penance for a little sassy indulgence. Chocolate, bourbon, bacon, and black pepper unite to create an updated version of this camp fire staple. Glamping anyone?
Author: Brett@MisterMartha.com
Recipe type: Dessert
Serves: 16
Ingredients
  • Candied Peppered-Bacon
  • ¼ cup turbinado sugar
  • 2 teaspoons coarsely ground black peppercorns
  • 7 slices bacon, center-cut (not thick cut), divided use
  • Graham Cracker Shortbread Crust
  • 1 cup graham cracker crumbs
  • ⅔ cup all-purpose unbleached flour
  • ⅓ cup oat flour
  • ½ cup turbinado sugar
  • 2 tablespoons dark brown sugar
  • ½ teaspoon table salt
  • ¼ teaspoon ground cinnamon
  • 12 tablespoons unsalted butter (1½ sticks) cut into ½-inch cubes, chilled
  • Black Pepper-Bourbon Chocolate Ganache
  • ½ cup heavy whipping cream
  • 1 tablespoon coarsely ground black peppercorns
  • 9-ounces Scharffen Berger Semisweet Chocolate Baking Chunks (62%)
  • 3-ounces Scharffen Berger Bittersweet Chocolate Baking Chunks (70%)
  • 3 tablespoons bourbon (preferably small batch Kentucky straight bourbon whiskey)
  • ⅛ teaspoon very finely ground black peppercorns
  • Cocoa Kissed Marshmallow Cream
  • ¼ cup cold water
  • 2 tablespoons light corn syrup
  • 1 teaspoon Scharffen Berger Unsweetened Cocoa Powder (100%)
  • 1 teaspoon bourbon (preferably small batch Kentucky straight bourbon whiskey)
  • 2 large egg whites
  • Assembly
  • ¾ cup broken graham cracker pieces
Instructions
  1. Heat oven to 350 degrees F.
  2. Prepare the candied bacon: Line a large (12-inch x 17-inch) baking pan with aluminum foil. Place a metal cooling rack over the foil lined baking pan; set aside. In a small bowl, mix together the sugar and pepper and sprinkle on a dinner plate. Press the bacon in the sugar mixture coating both sides and place on prepared pan; sprinkle with any remaining sugar mixture. Bake 20-25 minutes, or until brown and crispy. When done, remove from oven to cool.
  3. Prepare the shortbread: Line a 9-inch square baking pan with aluminum foil (leave excess foil on sides to make removal of bars easier); spray foil with nonstick cooking spray and set aside. To the bowl of a food processor fitted with a metal blade, add the graham cracker crumbs, all-purpose and oat flours, turbinado and brown sugars, salt, and cinnamon. Pulse to combine. Scatter butter pieces over flour mixture and pulse until the mixture resembles damp sand, about 20 1-second pulses. Finely chop 4 slices of the cooked and cooled bacon. Add bacon to the shortbread mixture and pulse to incorporate, about 4 1-second pulses. Transfer mixture to prepared pan and use hands to firmly press crumbs into bottom pan. Bake 20-25 or until light golden brown. (Note: Mixture will appear soft but will set up as it cools). Place on cooling rack to cool completely, about 1 hour.
  4. Prepare the ganache: Whisk together the cream and coarsely ground pepper in a microwave-safe bowl. Microwave on high to bring to a boil, about 30-45 seconds. Let steep for 30 minutes. Into a small bowl, strain the cream through cheesecloth to remove peppercorns; discard solids. Place the semisweet and bittersweet chocolate chunks, infused cream, bourbon, and finely ground pepper in a microwave-safe bowl. Microwave on high in 30-second increments until cream boils once again, about 30-45 seconds. Whisk until smooth, pour mixture over cooled shortbread, and smooth with an offset spatula.
  5. Prepare the marshmallow cream: Bring a saucepan of water to a simmer over medium-high heat. In a medium glass bowl, mix together the water, corn syrup, cocoa powder, bourbon until blended. Add the egg whites to the mixture and whisk to combine. Set the bowl on saucepan of simmering water and continue to whisk until the mixture reaches 160 degrees F. Remove from heat and continue to whisk until stiff peaks form, about 5 minutes. (Note: Alternately use whisk attachment of an electric mixer).
  6. Assemble: Chop or break remaining bacon slices into ¼-inch pieces; set aside. Scatter bacon and graham cracker pieces over warm chocolate. Place in refrigerator to set up, about 30 minutes. Cut into 4 rows by 4 rows to make 16 squares. Drop marshmallow cream by spoonfuls atop or along side squares and use a culinary torch, lightly toast marshmallow and warm tops of squares (alternately, place under broiler).
3.2.2310

 

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Food, Popular Posts Tagged With: Bacon, Chocolate, Desserts, Sweet Treats

« How Does Your Garden Grow | May, 2014
Fresh Fruit & Oat Brûlée »

Comments

  1. Roberta says

    May 6, 2014 at 11:22 am

    Creative and delicious sounding. However I am Gluten-Free. I’m wondering about substitutions that will make it look as good as this!

    Reply
  2. christina says

    May 19, 2014 at 9:13 pm

    Please bring these next time you fly into ORD… I’ll be waiting!

    Reply
    • Brett says

      June 3, 2014 at 2:33 pm

      Will do!

      Reply
  3. Azu says

    May 24, 2014 at 10:03 am

    I’m not a big fan of bacon (i’m weird I know that hahaha) but i know someone that will go crazy with this recipe. Thanks for sharing!

    Reply
    • Brett says

      June 3, 2014 at 2:30 pm

      You bet! Hey, these might make you a bacon convert!! Thanks for stopping by Azu!

      Reply
  4. Dawn says

    June 5, 2014 at 7:50 pm

    The ingredient list is daunting… I think I’ll stick with traditional s’mores and add a slice of bacon and sub a better chocolate than Hershey’s.

    Reply
    • Brett says

      June 6, 2014 at 1:04 pm

      That sounds like a plan–let me know how they turn out!

      Reply
  5. Jane Gibbons says

    June 17, 2014 at 12:26 am

    Looks delicious! Do you think prepared marshmallow cream would work? I’d like to make for a party. How far in advance could these be made??

    Reply
    • Brett says

      June 17, 2014 at 12:37 pm

      Absolutely okay to use the prepared marshmallows–that would save you lots of time! I would buy the larger ones and cut them into 3 or 4 pieces so they’re sort of rustic looking for the top. After I made then, they held up for several days so you could definitely make them the day before your party. Let me know how you like them!

      Reply
  6. Barbara Bibby says

    April 19, 2018 at 2:36 am

    These sound amazing! We have a bacon fest competition in June. I’d like to try this recipe with very few modifications! Mostly to simplify. I am not as creative or talented a chef as you. Would you mind if i basically used your recipe?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Chicken Cam
Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Foodgawker

my foodgawker gallery

Dwellinggawker

my dwellinggawker gallery

Craftgawker

my craftgawker gallery

Tastespotting

my photos on tastespotting

Healthy Aperture

my healthy aperture gallery

HomeTalk

Bloglovin

Follow on Bloglovin

CCC Blog Network

CCC Blog Network

Categories

  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

© 2021 · McQ Web Design · Admin