These Candied Bacon Blondies have been one of my signature desserts for years, and they're still one of my all-time favorites to make. Every time my friends plan a barbecue, holiday gathering, or game day party, someone inevitably asks if I'm bringing "those bacon blondies." The combination of chewy brown sugar blondies, crunchy pecans, and sweet-and-savory candied bacon is completely irresistible and always disappears within minutes. If you're looking for a dessert that's a little unexpected but guaranteed to impress, this is the recipe you'll find yourself making again and again.
Top 5 Key Ingredients for Candied Bacon Blondies
For full list of ingredients and quantities, scroll down to the recipe card
- Vanilla Extract – A splash of vanilla enhances the caramel notes from the brown sugar and rounds out all of the sweet and savory flavors.
- Candied Bacon – The star of the recipe, candied bacon adds an irresistible sweet-and-smoky crunch that makes these blondies truly unforgettable.
- Brown Sugar – Brown sugar gives the blondies their rich caramel flavor, chewy texture, and deep golden color.
- Butter – Melted butter creates a soft, fudgy blondie while adding rich, buttery flavor that pairs perfectly with the bacon and pecans.
- Pecans – Chopped pecans add a delicious nutty flavor and crunchy texture that complements the sweet candied bacon in every bite.
Directions
In a shallow pan, lay the bacon out and sprinkle ¼ cup of brown sugar over the uncooked bacon.
Bake bacon until dark golden brown, about 8 minutes then turn it over and sprinkle ¼ cup of brown sugar over the other side of the bacon. Bake for another 8 minutes. Using tongs, transfer to rack and cool. The bacon can be prepared unto 4 hours ahead.
- While the bacon is cooling, combine the flour, baking powder, salt and pecans in one bowl.
- In a separate bowl, whisk together butter and sugar, slowly add in vanilla extract and maple syrup. Pour butter and sugar mixture into dry ingredients and whisk in one egg a a time.
Fold in toffee chips. Lastly, chop the cooled candied bacon and gently fold it into the batter.
- Pour mixture into a 9x9 baking pan that has been lined with parchment paper.
Bake in oven for 25 minutes and allow to cool completely before cutting.
I personally like using them as the base for a kick-ass dessert including vanilla ice cream and homemade salted caramel.
Variations
Variations and Substitutions for Candied Bacon Blondies
Serve them warm: Heat the blondies slightly before serving and top with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an indulgent dessert.
Swap the pecans: Walnuts, almonds, or chopped hazelnuts make excellent substitutes for pecans while adding their own unique flavor and crunch.
Use a different bacon: Thick-cut bacon creates meatier bites, while maple-smoked or applewood-smoked bacon adds an extra layer of sweet, smoky flavor.
Add chocolate chips: Fold in semi-sweet, dark chocolate, white chocolate, or butterscotch chips for an even more decadent blondie.
Try a different sweetener: Substitute dark brown sugar for light brown sugar to create a richer, deeper caramel flavor in the blondies.
Make them extra salty: Sprinkle flaky sea salt over the blondies just before baking or immediately after they come out of the oven to enhance the sweet-and-salty contrast.
Add warming spices: A pinch of cinnamon or pumpkin pie spice pairs wonderfully with the brown sugar, pecans, and candied bacon, especially during the fall.
Use maple syrup: Brush the bacon with maple syrup instead of some of the brown sugar for a delicious maple bacon variation.
Swap the nuts: If you have a nut allergy or simply prefer a different texture, omit the pecans or replace them with toasted sunflower seeds or pumpkin seeds.
Make them gluten-free: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour for a gluten-free version.
Storage
Storage Instructions for Candied Bacon Blondies
Reheating: For that fresh-from-the-oven taste, warm a blondie in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes. This softens the blondie and makes the candied bacon and pecans even more flavorful.
Room Temperature: Store the blondies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment paper between layers to prevent them from sticking together.
Refrigerator: For longer storage, refrigerate the blondies in an airtight container for up to 1 week. Let them sit at room temperature for 15–20 minutes before serving to soften and bring out their buttery texture.
Freezer: Wrap individual blondies tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
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Candied Bacon Blondie Recipe!
Ingredients
- 5 Slices Thick cut bacon
- 2 ¼ Cups all-purpose flour
- 2 ½ Teaspoons baking powder
- Pinch salt
- 2 Large eggs
- 2 ¼ Cups brown sugar separated
- 1 ½ Sticks of melted salted butter
- 1 Tablespoon vanilla extract
- 2 Tablespoons pure maple syrup
- 1 cup chopped pecans
- ¼ Cup toffee chips
Instructions
- Preheat oven at 350 degrees.
- In a shallow pan, lay the bacon out and sprinkle ¼ cup of brown sugar over the uncooked bacon.
- Bake bacon until dark golden brown, about 8 minutes then turn it over and sprinkle ¼ cup of brown sugar over the other side of the bacon. Bake for another 8 minutes. Using tongs, transfer to rack and cool. The bacon can be prepared unto 4 hours ahead.
- While the bacon is cooling, combine the flour, baking powder, salt and pecans in one bowl.
- In a separate bowl, whisk together butter and sugar, slowly add in vanilla extract and maple syrup. Pour butter and sugar mixture into dry ingredients and whisk in one egg a a time.
- Fold in toffee chips. Lastly, chop the cooled candied bacon and gently fold it into the batter.
- Pour mixture into a 9x9 baking pan that has been lined with parchment paper.
- Bake in oven for 25 minutes and allow to cool completely before cutting.
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