Bacon Pecan Maple with Chocolate Ganache
Yields:
24 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
18 Mins
Total Time:
48 Mins
These Bacon Pecan Maple cookies topped with Chocolate Ganache are a meal! Very filling. The sweet & salt from the bacon satisfy any craving! Hubbie approved, and had them with his morning coffee. Perfect for a weekend treat or anytime. My biggest regret is that I forgot to save some of the bacon bits for the top of the cookies. But Hubbie didn’t mind.
I have gone KETO since the end of 2018 so, I didn’t get to eat these, but you may want to check out my KETO recipe version of these KETO Bacon Pecan Maple Breakfast Cookies if you are keeping sugar and grains out of your diet.
![Hubbies Breakfast Cookies ❤️ [Bacon Maple Pecan Chocolate Ganache] 🥓](https://i0.wp.com/i.ytimg.com/vi/mRs8EsDedRE/0.jpg?resize=640%2C340&ssl=1)
Ingredients
Adjust Servings
-
Hubbies Breakfast Cookies
- Chocolate Ganache
Instructions
-
Hubbies Breakfast Cookies
- Wash hands. Set out butter and cream cheese to soften. Cook up 8 slices of bacon until crisp. Crunch up the crispy bacon into bits.
- Use a hand mixer to cream together cream cheese, bacon grease, sugar & maple flavoring.
- Hand mix in your flour, 1/2 of the pecans (1 cup) & bacon bits. (I forgot to save some bacon bits for the tops of these cookies, so don't forget to save some)
- Cover the bowl of dough and put in the freezer for 20 - 30 minutes.
- Remove dough and form into a log. I wouldn't flour the surface because you'll want the pecans to stick to the outer edge of the dough. Sprinkle almost the rest of the pecans (save some for the tops of the cookies) and roll the log over them until your log is covered in pecans. Wrap the pecan covered log in plastic wrap and or parchment paper and freeze fro 30 minutes or 3 hours in the refrigerator.
- Remove log from freezer and cut dough about 1/2 inch thick and place cut cookies on ungreased cookie sheet. Bake at 350° for 15 - 18 minutes until golden brown at the edges.
- Remove cookies from oven and let cool on cookie sheet. You can take them off the cookie sheet after 5 minutes and finish cooling on wire wrack...but I was lazy and didn't. Chocolate Ganache
- Get out your sauce pan and start low and slow at medium low heat, melt the butter, add the heavy cream, sugar and cocoa powder. Use a wire whisk and continuously whisk so it doesn't burn. Add the maple flavoring and continue to whisk until it begins to bubble. Turn up the heat a little if needed. You want ganache to thicken, but remain glossy. Add more cream if it gets too thick.
- Poor Cooled Ganache over cooled cookies. If Ganache thickened up too much, just add a little cream and heat it up a bit until it reaches desired consistency. Top cookies with remaining pecans and bacon bits.
-
Notes
Freezer Time of 1 hour, or 4 hours in refrigerator. Chocolate Ganache adapted from: The Prepared Pantry
