Maple Shortbread with Chocolate Covered Bacon




Cook your Loveless Bacon according to package instructions then set aside to cool. Melt your dark chocolate melting wafers according to package instructions. Using a pastry brush, coat one side of bacon with the melted chocolate. Set aside to cool and harden.

In a large bowl, cream together the butter and confectioners’ sugar. Add Maple Syrup and vanilla extract. Mix until blended. In a separate bowl sift together flour, baking powder and salt. Gradually add dry ingredients to the butter mixture until well combined. Crumble 4 slices of dried, chocolate covered bacon into the dough and mix until evenly distributed. Shape your dough into a log, wrap in plastic wrap and freeze for 6-8 hours.

Preheat oven to 350 degrees. Unwrap and cut dough into 1/4 inch slices. Place each slice 2 inches apart on a parchment lined cookie sheet. Bake for 9-11 minutes until the edges are golden brown. Cool cookies for 3 minutes on sheet pan then transfer to cooling rack. Cut your remaining 4 slices of bacon into 1/2 inch pieces and use remaining melted wafers (you will need to re-heat) to adhere them to the tops of the cooled cookies.