Maple Bourbon Bacon Blondies

Disclosure: I was compensated for this post by Jones Dairy Farm. All opinions remain my own. Thank you for supporting the brands that help make this blog possible!

Maple Bourbon Bacon Blondies - Poet in the Pantry

It’s been a while since I’ve featured a bacon dessert on the blog. Not because I’ve lost my taste for them–goodness, that will never happen!–but because I’ve been preoccupied. With surviving this endless winter. It was -9 degrees Fahrenheit this morning. The Arctic trend continues. I’ve gone into hibernation mode, saving my energy to focus on the never-ending task of merely trying to keep warm. I haven’t been broken yet, but I will be soon, at this rate.

Thank goodness for a respite.

Maple Bourbon Bacon Blondies - Poet in the Pantry

I don’t typically fly south for the winter, but this year, I was one of the lucky ones to score a ticket to Food Blog Forum and fly away, I shall, to a place where I’ll be able to feel the sun on my skin and not have to worry about wearing 5 layers between me and it. I am looking forward to some pool time–I even purchased my first swimsuit in years that actually made me giddy. I cannot wait!

Did I mention this escape includes a trip to Walt Disney World?

We're going to Disney! - Poet in the Pantry

I haven’t been to Disney since I was 3 years old, and I don’t recall the trip. I’ve seen photos, but they don’t jog any memories. It may as well have not happened. My kids? They’ve never been. We’ll be neophytes together.

So I’m leaving you with an indulgent treat to carry you over while I’m gone. A concoction of smoky Jones Dairy Farm bacon, sweet maple syrup, that butterscothy blondieness, and a hint of bourbon, all coming together to tantalize your taste buds and take them on a wild ride. You’ll need it if you’re trapped in the Northeast! I’ll miss you, but I certainly will not miss the piles and piles of snow, the ice, and the concerns about roof weight loads and potential pipes freezing. If you follow me on Instagram, you’ll see snippets of my trip there. It’s the best I could do since you won’t fit in my luggage. Eat up, my dears! It’ll be over soon!

Maple Bourbon Bacon Blondies - Poet in the Pantry

Maple Bourbon Candied Bacon
Prep time
Cook time
Total time
Recipe type: Dessert
  • 1 8-ounce package Jones Dairy Farm dry aged bacon (Cherry hardwood smoked is preferred)
  • ⅓ cup light brown sugar, lightly packed
  • ½ cup maple syrup
  • ½ cup bourbon
  1. Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with foil and place a cooling rack inside it. Spray with non-stick cooking spray.
  2. Lay out strips of bacon so they do not overlap. Set aside.
  3. In a small saucepan, combine the brown sugar, maple syrup, and bourbon, heating over medium flame.
  4. Stir until it starts to boil, then lower the heat and let it simmer for a minute to thicken. Remove from heat.
  5. Brush bacon strips with mixture and bake for 10 minutes.
  6. Remove from oven, flip bacon over, and brush again with sugar mixture, then return to the oven to bake for an additional 10 minutes.
  7. Flip bacon strips, brush with sugar mixture, and return to the oven for another 5-10 minutes.
  8. Remove from oven; bacon will get crispier as it cools.

Maple Bourbon Bacon Blondies
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 15-24
  • 1 cup chopped walnuts, toasted
  • ½ cup (8 Tablespoons) unsalted butter
  • 2 cups light brown sugar, lightly packed
  • ¼ cup maple syrup
  • 3 large eggs, room temperature
  • 2 Tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 8 ounces candied bacon, chopped roughly
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9"x13" baking dish and line with parchment paper, then set aside.
  2. While the oven is preheating, lay the walnuts out in a single layer on a baking sheet or in a baking dish and bake until fragrant, stirring periodically. Remove from oven and set aside.
  3. In a large mixing bowl, melt the butter in the microwave (will take about a minute), then set aside to cool a bit.
  4. Stir in the brown sugar and maple syrup.
  5. Add the eggs, one at a time, fully incorporating the first before adding the next.
  6. Stir in the bourbon and vanilla extract.
  7. Add the dry ingredients and stir until there are no dry spots, then stir in the chopped candied bacon and toasted walnuts.
  8. Spread in the prepared baking dish and bake for 30 minutes, or until golden brown.
  9. Cool completely before cutting.


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  1. These look scrumptious Carrie! Can’t wait to see you in OTown!

  2. Yummmm! Any time you combine maple + bacon, it’s bound to be delicious.

  3. Wow….! awesome combo and delicious looking blondies….. 🙂

    1. Thank you! This is definitely one of my top 10 favorite desserts!

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