Pillsbury Bake-Off Countdown: Chocolate-Peanut Butter-Bacon Tartlets

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

I must have been tired when I read the description of this recipe by Lenore Klass of Koloa, Hawaii, which goes like this: "Bacon lovers! Serve it up with pastry, chocolate and peanut butter for wild raves."

Why? Because my big takeaways were these: 1. Omigod, she lives in a town called Koala!! I want to live in Koala! and, 2. People still go to raves?

I had visions of Koalas with glo-necklaces, raving out and eating these tarts. Now, as it turns out, I was wrong. Nonetheless, I've made my decision, and just having that vision in my head makes an already magical on its own recipe...even more magical. Good luck at the Bake-Off!

Chocolate-Peanut Butter-Bacon Tartlets

• Prep Time: 25 Min
• Total Time: 50 Min
• Makes: 12 tartlets

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 4 slices packaged precooked bacon (from 2.52-oz package)
• 1/3 cup creamy peanut butter
• 3 tablespoons sugar
• 2 tablespoons butter, softened
• 2 oz cream cheese, softened
• 3/4 cup chocolate fudge creamy ready-to-spread frosting

Procedure

1. Heat oven to 400°F. Spray 12 regular-size muffin cups with non-stick cooking spray.
2. Unroll pie crust on work surface. Using 2 1/2-inch fluted round cookie cutter, cut 12 rounds from pie crust. Press 1 round in bottom and 1/4 inch up side of each muffin cup. Prick bottom of each cup 3 times with fork. Bake 8 to 11 minutes or until golden brown. Remove cups from pan to cooling rack. Cool completely, about 10 minutes.
3. Place bacon on cookie sheet. Bake 3 to 4 minutes or until crisp. Drain on paper towels. Cool 5 minutes; finely chop.
4. In small bowl, beat peanut butter, sugar, butter and cream cheese with electric mixer on medium speed about 2 minutes or until smooth. Spoon 1 tablespoon chocolate frosting into each cup; spread over bottom and up side of each cup. Spoon or pipe, using 1/2-inch open star tip, about 1 tablespoon peanut butter mixture into each cup; sprinkle with bacon. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Bacon-Peanut Butter Chocolate Fries

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Are you ready to make your dessert a dunking delight? Carolyn Nace of Ocala, Florida has created a sweet and salty treat just for you. It's got basically all of the food groups: pastry, bacon, peanut butter, and chocolate. Oh, and a little caramel dipping sauce for good measure. This would be a nice recipe to make for Dad on Father's Day...or to snack on and kid yourself that it's a balanced breakfast any other day. 

Good luck at the Bake-Off, Carolyn!

Bacon-Peanut Butter Chocolate Fries

• Prep Time: 25 Min
• Total Time: 50 Min
• Makes: 18 servings

Ingredients

• 1 box Pillsbury Refrigerated Pie Crust, softened as directed on box
• 1 cup Jif Whips Whipped Peanut Butter & Chocolate Flavored Spread
• 5 slices bacon, crisply cooked, crumbled
• 1 egg
• 1/2 cup honey-roasted peanuts, finely chopped
• 1 cup caramel topping

Procedure

1. Heat oven to 350°F. Line large cookie sheet with parchment paper.
2. Unroll pie crusts on work surface. Spread peanut butter chocolate spread over 1 pie crust to within 1/8 inch of edge; sprinkle with bacon. Top with remaining pie crust; press lightly into filling.
3. In small bowl, beat egg and 2 teaspoons water until blended. In another small bowl, mix peanuts and 1/2 teaspoon coarse sea salt. Brush egg mixture evenly over pie crust; sprinkle with peanut mixture. With pizza cutter or knife, cut 18 rows by 4 rows. Carefully place fries 1 inch apart on cookie sheets.
4. Bake 14 to 18 minutes or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 to 50 seconds or until warm. Serve with fries.

Sweet and Salty: Cashew Bacon Brittle Recipe by Seattle Pastry Girl

Photo: Seattle Pastry GirlCakeSpy's got a sweet crush on Seattle Pastry Girl.

Now, it's true that her sweet blog is full of sweet and buttery recipes, and we seem to be sympatico in many of our cookbook and baking loves.

But the biggest reason at the moment for my crush is your delicious, sweet-and-salty-and-so-decadently-indulgent Bacon Brittle.

After picking up a sack of this sweet n' salty stuff at the Bakesale for the South at CakeSpy Shop, it was basically love at first bite. More substantial than typical nut brittles, the caramelly sweetness was gorgeously paired by the salty bacon, which also kept the treat from being achingly sweet (a problem with so many brittles!).

Now, Seattle Pastry Girl doesn't sell this sweet treat around town in general, but its sweet and salty deliciousness can be attained at home--I found the recipe on her website.

That's right: make your own Cashew Bacon Brittle at home. Here's the recipe.