Sweet and salty Maple Bacon Blondies have a chewy blondie base and are topped with a creamy maple frosting loaded with crunchy bacon.
Sweet and salty desserts are my jam. Try our holiday chex mix for the ultimate snack. Or give our candied cinnamon pecans a try. Perfect for snacking or adding to salads!
Bacon Blondies
Butterscotch Blondies are always a crowd pleaser. Add a little bacon and maple to the mix and you have an instant flavor pairing.
- The best blondie recipe for fall, these are packed with maple flavor to get you in the mood for cooler weather.
- In only 35 minutes, you can have a unique and delicious dessert for any party or potluck.
- The perfect blend of sweet and salty makes this recipe complex and crave-able.
Love sweet and salty desserts? Try our no bake haystack cookies for a classic reader favorite!
Important Ingredient Notes
- Light Brown Sugar – Don’t forget to pack the brown sugar when you measure it to ensure the recipe is consistent and has the right amount of sweetness.
- Unsalted Butter – Melt and cool the butter to room temperature before starting this recipe. This way, you’ll get flawless chewy blondies every time.
- Salt – Use kosher salt for this recipe since it’s not as salty as regular table salt. With the addition of bacon to the recipe, you don’t want a sodium overload.
- Maple Flavoring – It’s worth it to add Maple Flavoring to your fall baking arsenal. Maple syrup will not work here as it’s not concentrated enough.
Easy Instructions
- Combine brown sugar and melted butter. Mix these ingredients in a large bowl until the sugar has almost completely dissolved.
- Incorporate eggs and vanilla. Add the vanilla to the bowl and fully incorporate the eggs into the mixture one at a time.
- Stir in the rest of the blondie ingredients. Mix in the salt, flour, and maple flavoring. Stir until just combined, making sure to scrape the bowl during the process.
- Bake and then cool blondies. Spread the batter into a parchment-lined 8” square baking dish, and bake at 350°F for 32-35 minutes. Then, allow the blondies to cool completely in the pan.
PRO-TIP: If you insert a toothpick into the center of the blondies, and it comes out clean, without any gooey batter attached, it’s baked!
- Whip together frosting ingredients. With a stand or hand mixer, beat the butter until light and fluffy. Beat in the powdered sugar in additions. Then whip in the maple flavoring and milk.
- Frost the cooled blondies and top with bacon. Spread the buttercream across the blondies. If you’re serving these bars immediately, top them with crumbled bacon and cut them into individual pieces.
Aimee’s Pro Tip
Cook your bacon to crunchy, as it tends to soften some while sitting on the frosting!
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Maple Bacon Blondies
You’re going to love these Maple Bacon Blondies! From the chewy blondie base, to the sweet maple frosting and salty bacon, these will be gone in no time!
Ingredients
For the Blondies:
- 1 ½ cup light brown sugar packed
- ¾ cup unsalted butter melted
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cup all-purpose flour
- 1 teaspoon maple flavoring
For the Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon maple flavoring
- 2 Tablespoons milk I use skim
- ¼ lb bacon cooked and crumbled
Instructions
- Preheat oven to 350F. Line an 8-inch square baking dish with parchment paper. Set aside.
- In a mixing bowl, blend the brown sugar with melted butter. Add in eggs and vanilla, stir until combined. Add salt, flour, and maple flavoring, mixing until well blended. Pour into prepared baking dish.
- Bake for 32-35 minutes. Remove from oven and cool on wire rack.
- For the frosting, beat butter with powdered sugar, maple flavoring and milk until light and fluffy, about 5 minutes. Spread over COOLED blondies. Sprinkle with cooked bacon.
Notes
- Store any leftover blondies in an airtight container in the fridge. They’ll stay fresh for about 3 days.
- Add crumbled bacon to the top of the blondies before serving since refrigerated bacon will be soft instead of crunchy. And cook the bacon to crunchy so it starts off with the best texture!
- Make sure the blondies are completely cooled before frosting. Otherwise, your buttercream will melt.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1bar, Calories: 213kcal, Carbohydrates: 25g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 44mg, Sodium: 100mg, Sugar: 19g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
I made these yesterday for a dinner with family. I may have overbaked them a tiny bit but they were still delightful!!!!! I spread my icing out a little thinner than was shown in the pictures and I think that worked well for me. The bacon absolutely makes these blondies!!! I actually think I’ll add more next time. Can’t wait to make these again.
Will the dough hold up if I refridgerate overnight?