Maple and Bacon Chocolate Pudding Cups

Okay, so who hasn’t had a pile of pancakes with maple syrup running down the sides and a piece of bacon that just happens to be sitting next to it? Better yet who can resist picking up that bacon and not dipping it in the sweet, nutty syrup before taking a bite? Ah, another perfect combination for a salty, sweet bacon recipe. This recipe is called “Maple and Bacon Chocolate Pudding Cups” and it involves a lot of fun elements from a fun little crunchy cup that you bake to a pudding filled and maple topped filling and all topped with bacon and chocolate. Is there any part of that not to love!

Don’t be scared off by the little cups. They can be tricky if you’re not patient but give them a try and a little extra time removing them from the pan and you’ll be okay. Oh Yeah, you’ll also get to show off for your friends and share them. (Or not) That’s the part I like. Anyway here’s the recipe and a really cute picture. I keep forgetting to take process pictures. I guess this is where the patience comes in for me.

 

 Maple and Bacon Chocolate Pudding Cups

4 slices bacon, cooked and crumbled

¼ cup pecans
1½ cups sweetened coconut
3 Tablespoons sugar
2 egg whites
1 Tablespoon flour
1 teaspoon vanilla

1-3.9oz chocolate instant pudding

1¾ cup cold milk
4oz cream cheese, room temperature
2 tablespoons maple syrup
½ cup heavy cream

2 slices bacon, cooked and crumbled

¼ cup toffee pieces
¼ cup salted pecans, chopped
¼ cup chocolate ice cream topping

 

Instructions

1. Place cooked and crumbled bacon and ¼ cup pecans in a food processor and pulse until finely ground. Add coconut, sugar, egg whites, flour and vanilla.  Pulse just until combined. Press mixture into bottom and up sides of muffin pan which has been sprayed with cooking spray. Bake 20 to 25 minutes at 350 degrees. Cool slightly and remove shells from pan.

2. In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. Refrigerate for 5 minutes. Fill shells with pudding.  

3.  Combine cream cheese, maple syrup and heavy cream. Beat with a mixer until light and creamy. Top pudding with maple mixture.

4. Combine bacon, toffee pieces and ¼ cup salted pecan pieces. Sprinkle over maple layer

5. Drizzle shells with chocolate ice cream topping. Make 8 regular cupcake size or 12 mini muffin size cups

 

I love chocolate and bacon. I also love the taste of salted pecans so I was really excited to find another way to enjoy them. It’s really fun to cook when you know you will get to enjoy the end result.  I started with a macaroon crust recipe and added some bacon and salty pecans for fun. The chocolate pudding added the rich chocolate flavor. The maple syrup just got better with the cream cheese and heavy cream. You would think the toffee and salted pecans would have been enough but the chocolate ice cream topping was easy and added just the right touch. I hope you enjoy these as much as I did.  

  

 

Chocolate-Bacon and Salted Caramel Espresso Cups

1-8oz roll phyllo dough, thawed

½ cup butter, melted
6 slices bacon
1/3 cup brown sugar
6oz cream cheese, room temperature
6oz semi-sweet chocolate, melted
1 teaspoon instant coffee or espresso powder 
¾ cup heavy whipping cream, whipped
¼ cup walnuts, chopped
¼ cup caramel ice cream topping
1 teaspoon sea salt

Lightly spray 12 count muffin pan with cooking spray.

1) Unroll phyllo and cut into 9 sections. (Phyllo is 9x14 so each section will be appx. 4½ inch square) remove single piece of phyllo and brush with butter. Repeat with another piece of phyllo and butter and stack on top of first piece. Repeat until you have 6 layers. Press section into muffin cup allowing edges of phyllo to stand up, tips of phyllo not touching pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown. Carefully remove to cooling rack.

2) Cook bacon in skillet until cooked but still limp. Drain grease and return bacon to pan. Sprinkle with 2 or 3 tablespoons brown sugar and continue to cook over low, turning frequently to coat bacon until bacon is crispy. Place bacon on plate or wax paper. Cool and then crumble into small pieces.  

 3) Combine cream cheese, chocolate, coffee and 2 tablespoons brown sugar. Fold mixture into whipped cream. Pipe into phyllo shells and top with crumbled bacon and walnut. Drizzle caramel topping over bacon. Sprinkle with sea salt.  Serve chilled    

 

So this is just another variation of the same recipe but I added caramel and espresso for fun.