So, About These Maple Bacon Bars (and My Slight Obsession)

If there was ever a dessert that made my friends text me 'are you making those bacon things again?'—this is it. I stumbled over this flavor combo at a potluck (you know, one of those awkward events where someone always brings raisin salad and you try to be polite) and decided I could do it better. Also, let's be honest, anything that's basically breakfast-for-dessert is a win in my book. Plus, these bars have bourbon in the filling, so... why wouldn't you make them?

Oh—a warning: the first time I made these I dropped half the bacon on the floor. My dog was delighted. Lesson learned: don't cook when you're multitasking too much, or do, but be ready for extra cleanup!

Why You'll Love This (If My Family Is Any Guide)

I make these Maple Bacon Bars practically anytime I need to bribe my family into helping with chores (I swear it's the magic ingredient for getting teenagers out of bed on Saturday morning). My brother-in-law eats them straight from the fridge; claims it helps his hangover (not medical advice, obviously). They're sweet, salty, and, let's face it, ridiculous in the best way.

I used to think the bourbon cream was just fancy fluff, but actually, it really ties the whole thing together. (Okay, and I do sometimes sneak an extra spoonful. Sue me.)

Sometimes the maple glaze goes everywhere and looks a mess, but honestly, that's part of the charm. These are not tidy little bakery bars—they're glorious slabs of sticky happiness.

What You’ll Need (and What I Swap In)

8 slices thick-cut bacon (thin is okay if you're in a pinch, but thick is the dream)
2 cups all-purpose flour (I’ve made these with half whole-wheat too, for "health")
½ cup unsalted butter, room temp (Salted works too; just skip the added salt)
1 cup brown sugar, packed (light or dark—whatever’s lurking in the pantry is fine)
2 eggs (I've used flax eggs for a dairy-free friend, odd but it worked!)
⅓ cup pure maple syrup (the real deal; my grandmother would haunt me if I used the fake stuff, but use what you've got – just don't advertise it)
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon fine sea salt
Bourbon Cream Filling:
- ¾ cup heavy cream
- ¼ cup powdered sugar (sometimes I just toss in regular sugar, it just needs a bit more whipping)
- 2 tablespoon good bourbon (I usually use Maker's Mark; any decent brand works)
Maple Glaze:
- ½ cup powdered sugar
- 2 tablespoon maple syrup
- Pinch salt

Walk-Through Directions, Warts and All

Make the bacon: Bake the strips at 400F for about 18-22 minutes. You're looking for crispy but not incinerated—watch them close near the end. Crumble into rough bits once cool (this is when I always steal a piece or two...)
Prep the base: Cream butter and brown sugar until fluffy (3-4 minutes? If I remember, I set a timer, but mostly I just go by looks). Beat in eggs, then maple syrup and vanilla.
Dry stuff: Whisk flour, baking powder, salt in a bowl. Add slowly into the wet mix. Be gentle—I used to over-mix, and they turned out rubbery, so now I just fold with a spatula.
Add bacon: Save a handful for topping, otherwise fold the rest in.
Bake: Into a lightly greased 9x9 pan, smooth it out, then bake at 350F for 24-28 minutes. You'll know it's done when a skewer comes out mostly clean (a few moist crumbs = perfect). Let cool completely (I mean it. I once filled them warm and all my cream melted. Oops.)
Bourbon cream time: Beat heavy cream and sugar to soft peaks. Slowly drizzle bourbon in and beat until you get firm peaks. If it gets a bit runny, just pop it in the fridge for ten mins, usually solves everything.
Slice and fill: Cut bars in half horizontally (like a sandwich bun). Spread bourbon cream generously, then reassemble. This is where things can get messy, but messy is good.
Glaze: Whisk maple syrup, sugar, pinch salt—add drops of water if too thick, but don't get carried away. Drizzle over bars, then sprinkle with reserved bacon bits.

Real-Life Notes From (Probably Too Many) Tries

I thought chilling the unglazed bars overnight made them easier to fill; actually, they tasted better too, but who has that kind of willpower?
If the bourbon cream is too stiff, just splash in a bit more cream and whip gently.
Don't freak out if your glaze is runny, it tightens up as it sits (I learned that after panicking and remaking it for no reason, twice).
I once tried turkey bacon—it's fine, but honestly, it's not the same. At all.

Variations (A Couple I Stand By, One Not So Much)

Spicy: Add a pinch of cayenne to the glaze—it's surprisingly good! I did not see that coming.
Nuts: My cousin swears by adding chopped pecans to the base for crunch (I forget half the time; still tasty without).
Failed experiment: I once used coconut rum instead of bourbon, and just... don't. Not worth it.
Egg-free: Flax eggs worked in a pinch, but the flavor's a bit more earthy.

Gear You Probably Already Have (But Workarounds Exist)

Hand mixer or stand mixer (a whisk and annoyed arm will work, if you must)
9x9 baking pan (I've even used a random casserole dish. They just come out thicker. Eh, more to love.)
Medium mixing bowls
Parchment paper (nice, but not essential; butter and flour the pan if you’re old school)
Spatula—you could use a wooden spoon if needed, though, be prepared for a workout.

Maple Bacon Bars with Bourbon Cream Filling

How to Store (But Let's Be Honest...)

These keep in the fridge for up to three days—wrap them well or cover with a lid. That said, in my house they are usually gone within twenty-four hours. Once, I managed to squirrel away a bar at the back of the fridge and found it two days later; honestly, I think it tasted even better. Maybe age is their friend?

Serving These Up? Here's What I Do

If it's just us, we eat them cold, straight form the pan, in suspiciously large "slices." For guests, I cut them into smallish squares and dust a little extra maple sugar on top, because, why not? Once, my aunt decided to pop them in the microwave for a few seconds—wow. Turns out a little warmth brings out the maple and bacon flavors. She was right; I never would've thought of it myself!

Lessons Learned the Hard Way (Pro Tips)

I once baked these at 375F to "save time"—nope, ended up dry and sad. Patience is key.
Let the bars cool before slicing or it gets messy, and the filling runs everywhere; trust me, it looks tragic.
Don't over-whip the cream, or you get butter (yep, I've done it... twice actually!). Watch it closely, especially if you're chatting or podcasting or, like me, easily distracted.

FAQ—Because People Actually Ask Me These (For Real!)

Can I skip the bourbon? Sure—just use vanilla or even a splash of coffee. The bourbon adds kick, but it's not a dealbreaker.
Why are my bars crumbly? Usually from over-mixing or too much flour. Just gently fold the ingredients, and don't stress about perfection.
Can these be made ahead? Absolutely; actually, I think they taste better the next day (if you can wait that long!).
Maple syrup substitution? Honey works in a pinch, but the flavor is different. Here’s a helpful comparison from Bon Appétit if you’re curious.
Equipment question—no mixer? No biggie; just use a sturdy whisk and a strong arm. Or ask a neighbor? Worked for me once when my mixer died mid-recipe. If you want more kitchen hack ideas, this Food52 article is fun.
Can I freeze these? Umm, sort of. The texture changes a bit, but it’s still tasty. Wrap well, and thaw in the fridge. Just don't expect perfection!

Oh, and if you wind up with leftover maple syrup or a half a pack of bacon, try making maple bacon doughnuts next. No such thing as too much bacon, right?

Maple Bacon Bars with Bourbon Cream Filling