Ingredients
Cookie
- 3/4 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 3/4 cup of chocolate chunks
- 2 pieces of bacon, chopped
- 2 tbsp Not Your Father’s Root Beer (or another beer of your choice)
Toppings
- 11.5 oz bag of candy caramels
- 1/4 cup Not Your Father’s Root Beer
- 3/4 cup potato chips, broken into pieces
- 1/4 cup pretzels, broken into pieces
- 2 pieces of bacon, chopped
- 1 cup chocolate chips
Chocolate drizzle
- 1/4 cup chocolate chips
- 2 tsp milk
Instructions
- Preheat oven to 350°.
- Line a 9×9 pan with parchment paper or aluminum foil that sticks up above the edges (this will make it easy to take the bars out at the end and cut into squares). Lightly cover with non-stick spray.
- In a stand mixer, cream butter and sugar together for 4 minutes. When light and fluffy, mix in the egg and vanilla extract.
- Turn the mixer to low and add the flour and baking soda. When that is well incorporated, add in the chocolate chips, bacon, and Not Your Father’s Root Beer.
- Press the bacon beer cookie dough evenly into the bottom of your pan. Bake for about 23 minutes, until edges are lightly browned. Remove from oven & allow to cool in pan.
- Using a pan over medium heat, melt the caramels and beer. Once melted, let the caramel cook over low heat for 5-7 minutes. (Do not cook too long, it will burn).
- Pour beer caramel over the cookie dough bars. Use a spatula and spread evenly.
- Quickly, while the caramel is still warm and soft, add the toppings (potato chips, pretzels, bacon, and chocolate chips).
- Microwave the chocolate chips and milk for the topping for about minute. When milk is boiling and chocolate is soft, stir together until smooth. Drizzle over the top of bars.
- When cool, cut the bars into squares. Enjoy!
