Bacon Month rolls on with Lauren K’s White Chocolate Bacon Blondies with Maple Glaze recipe!
White Chocolate Bacon Blondies with Maple Glaze
Prep Time: 25 minutes
Bake Time: 30-35 minutes
Serves 18
Ingredients
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 1/2 teaspoons maple flavoring or extract, divided
1 cup white chocolate chips
8 bacon slices, cooked, crumbled and divided
1 1/2 cups powdered sugar
¼ cup milk
Directions
Preheat oven to 350 degrees and coat a 13×9 baking dish with cooking spray. In a medium mixing bowl, combine the flour, baking powder and salt and set aside. In a large mixing bowl, cream the butter and sugar with an electric mixer until fluffy. Beat in the eggs and 1 teaspoon maple flavoring. Mix in the flour until well combined. Stir in the white chocolate chips and half of the chopped bacon. Bake 30-35 minutes or until a toothpick comes out clean. Remove from oven to cool.
While the blondies bake, whisk together the powdered sugar, milk and remaining 1/2 teaspoon of maple extract in a medium mixing bowl for the glaze. When the blondies have cooled, pour the glaze over the surface of the blondies and top with bacon. Cut into 18 squares and serve!
Nutritional Information
Calories: 348
Total Fat: 16.5 grams
Saturated Fat: 9.5 grams
Sodium: 205.9 milligrams
Carbohydrates: 44.1 grams
Fiber: 0.7 grams
Sugar: 32.3 grams
Protein: 4.8 grams
Cholesterol: 74.4 milligrams
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.
Check out Lauren’s new cookbook Cooking with Lauren K.
Order online or pick up a copy at any of the following locations:
Smithmyer’s Superette, Loretto
B&L Winery, Johnstown
Bella Care Fitness and Physical Therapy, Claysburg
Allegheny Creamery and Crepes, Hollidaysburg
Festival Beverage and Frost Bites Ice Cream, Ebensburg
UPMC Altoona Hospital Gift Shop, Altoona
Altoona Mirror Newspaper, Altoona
Martella’s Pharmacy, Boswell, Windber and Johnstown
A special thanks to Smithmyer’s Superette for the ingredients for today’s dish.
