Bacon Moon Pies

This recipe is from Anh who was inspired by a recipe in some magazine or something. It is a long recipe so to keep you inspired, let me show you what the end result looks like in advance. Get your drool bucket ready...

Mmmmmm.....bacon.

Step One: Fry up one pound of bacon until crispy, reserving all of the drippings. Drain on paper-towel-lined plate, and crumble when cool. 

Elements:

• Bacon Shortbread
• Bacon Caramel Sauce
• Bourbon Marshmallow Fluff (This recipe makes a massive amount of marshmallow fluff, and should probably be halved. However, it allegedly freezes well.)
• Semi-Sweet or Dark Chocolate (for melting - good quality chocolate is important here to balance all of the flavors)

Bacon Shortbread
1 c. butter
1/2 c. reserved bacon drippings
1.5 c. granulated sugar

4 c. all-purpose flour
Additional 1/4-1/2 c. flour may be required, depending on liquidity of dough
Half of Crumbled Bacon (reserve other half for finished bacon moon pies)

Directions:

1. Thoroughly cream sugar and butter. 
2. Add 4 cups of the flour and mix thoroughly. 
3. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with something small-ish (I used a shotglass because the cookies make more sense smaller...). 
4. Prick cookies with fork tines and place on ungreased cookie sheets. 
5. Bake at 275° for about 45 to 55 minutes, or until lightly browned. 
6. Let cool before assembling Bacon Moon pies.

Makes about 4 dozen shortbread cookies, depending on the size of your cookies. These will not expand or shrink much.

Bacon Caramel Sauce

1 c. of sugar
3 T. butter
3 T. reserved bacon drippings
1/2 c. heavy whipping cream

Makes a little over one cup of sauce.


The website with the caramel instruction is: http://www.davidlebovitz.com/archives/2008/01/how_to_make_the.html

Bourbon Marshmallow Fluff
3 egg whites
2 c. light corn syrup
1/2 tsp. salt
2 c. confectioner's
1 T. Bourbon

Directions:

1. In a large bowl, combine egg whites, corn syrup and salt. Mix with mixer on high speed for 10 minutes (or until thick).
2. Add in icing sugar. Beat on low speed until well blended. 
3. Add bourbon and mix until blended. It's now ready to use or store. 
4. This recipe may be frozen for later use. Remove from freezer and stir until fluff is mixed. It can be kept in the refrigerated for up to 1 week. Stir well with a spoon before serving

To assemble Bacon Moon Pies:

1. Take two shortbread cookies, coat one side of each cookie lightly with Bacon Caramel sauce
2. Put a dollop of marshmallow fluff between the two cookies and put together like an Oreo
3. Repeat until finished
4. Melt 1/2 lb. of semi-sweet or dark chocolate in a double boiler (Anh used a hunk of Callebaut chocolate that she bought at Whole Foods). Allow it to temper before dipping bacon moon pies into chocolate - between 88-95 degrees is when you should dip (a candy thermometer is REALLY helpful here). 
5. Dip shortbread sammich halfway into chocolate, place on waxed paper and sprinkle with reserved bacon crumbles. Allow to cool.

These are really good after the chocolate has hardened and the caramel has had time to soak in, so it's recommended that you make them a day ahead of when you plan to serve them. 

*Lindsay's note: I had one immediately after being dipped in chocolate (I couldn't help myself) and then when the chocolate had hardened. Although both ways are awesome, waiting until the chocolate has hardened really is superior. I have no idea why, it just is.