If you are easily tempted by tasty little tidbits, be sure to have someone around to keep you from trying to eat the entire batch yourself the moment they cool down enough to put in your mouth.

However, on the other hand, if you are looking forward to making this a scrumptious, single, solo snack, then be sure to take special precautions to ensure that you are alone when these babies come out of the oven, otherwise, there will most likely be multiple mouths to feed.

A long-time, loyal customer / member / friend of Bac’ sent this absolutely delicious recipe to me and I simply couldn’t wait to try it out for myself. Notice my intent and specific mention of hoping to be trying it out “MYSELF,” as in, “Me Myself and I.”

Only problem was, by the time the alluring aroma of this sweet and slightly salty “flavor fest” finished wafting throughout the neighborhood, I had a few people at the door who claimed that they were just passing by and suddenly felt compelled to check in on me and see how I was doing.

So while I did thoroughly enjoy this fantastically awesome fudge recipe, next time I prepare it, I’ll be sure to do so late at night so there is less chance of having neighbors pop by to sample the goods themselves.

Turns out everyone absolutely LOVED them and while I would have enjoyed eating a bit more of the bounty on my own, the neighbors seemed to truly appreciate my willingness to share and I ended up turning some neighborhood acquaintances into some authentic friends … so it’s all good!

Check these out for yourselves, they are going to absolutely blow your taste-buds and mind!

Smoked Maple – Cinnamon Bacon & Peanut Butter Fudge

(Serves 1-2 Baco-Maniacs or 8-10 humans)


12 strips of Bac’ Maplewood, Smoked Cinnamon Bacon

1 1/2 cups semisweet chocolate chips

1/2 cup peanut butter chips

1 (14-ounce) can sweetened condensed milk

4 tablespoons unsalted butter

1/2 teaspoon maple extract


Generously lubricate an 8-inch-square baking pan with gourmet olive oil or convenient canned cooking spray.

Cook your bacon “to taste and texture” either in a frying pan, on the grill, skillet or in the oven, your choice.

Once bacon is cooked, blot it well on a paper towel-lined plate to remove all excess bacon grease.

Now toss all ingredients mentioned above, with the exception of the bacon, into a medium sized saucepan and begin to cook it over medium-low heat stirring continuously until chips and butter are completely melted and the mixture is both thick and smooth.

Remove the sauce-pan from heat and begin to stir in bacon. Be sure to hold back two pieces of bacon for the garnishing of the top of the fudge.

Then carefully pour this mixture into the previously prepared baking pan.

Chop the last two pieces of garnish bacon into moderately small sprinkle sized bits.

Now sprinkle the garnishing chopped bacon bits all over the top of the mixture, lightly pressing them into the mixture with your finger tips.

Cover the pan with aluminum foil and chill in the refrigerator until firm or approximately 4 hours.

Slice into 7 equal rows that are then sliced across into 7 equal rows, creating a total of 49 squares.

Serve at room temperature with a big, frosty glass of milk or a cup or two of your favorite gourmet coffee.


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