Pumpkin Caramel Bars with Bacon

This is a recipe courtesy Noble Pig and let me just begin by saying that my preconceived uncertainties towards the modern trend of bacon and desserts have been thrown out the window- these are outstanding. The pumpkin bars are perfectly accented by the caramel frosting, but its the bacon that yields that complementary salty-sweet composite while braiding in a subtle smoky flavor. If I had had the pecans, I would have added them to the bar batter, because the slight crunch even from the bacon on top added a little complexity. I will say that these bars are not for everyone. They have a very distinct flavor and, accordingly, deter certain people. But, in my opinion, the non-traditional spin on such a conventional fall dessert is perfect for a unique holiday treat!

INGREDIENTS:

For the Bars-
8 oz. bacon, diced
2 c. AP flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1-1/2 c. pumpkin puree
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 T. butter, melted
1 t. vanilla
*1/4 cup chopped, toasted pecans (optional)

For the Frosting-
2 c. brown sugar
1/3 c. water
Pinch of salt
1/2 c. heavy cream
1 stick unsalted butter, cubed
4 oz. cream cheese, cut into 1-inch cubes

HOW ITS DONE:

For the Bars-
1. Preheat oven to 350
2. Grease a 9 x 13 baking pan
3. Cook bacon in a saute pan over medium heat until crisp; drain on a paper towel lined plate and set aside. Reserve 2 tablespoons of the drippings.
4. In a medium bowl, whisk together flour, baking soda, cinnamon and salt for the bars; set aside.
5. In a separate bowl, whisk together pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings and vanilla in a large bowl until well blended
6. Stir in flour mixture and pecans.
7. Spread pumpkin batter evenly into prepared pan;
8. Bake about 20 minutes, or until toothpick comes out clean. Let cool completely before frosting.

For the Frosting-
1. Boil 2 c. brown sugar, water and pinch of salt in large saucepan over high heat, 5 minutes, swirling occasionally to prevent scorching.
2. Whisk in cream and butter pieces (Mixture will bubble furiously; keep whisking).
3. Boil 2 minutes more.
4. Transfer caramel to the bowl of a stand mixer; whip on high speed until sides of bowl are cool to the touch and caramel is thick, 10-minutes, scraping down sides of bowl as needed.
5. Add cream cheese, 1 cube at a time, until frosting is smooth.
6. Spread on cooled pumpkin bars
7. Top with diced bacon bite, if desired
8. ENJOY

~Store in the fridge~