At Babblin’ Babs Bistro in Tacoma, Washington, Chef William Mueller’s love of bacon has resulted in some interesting desserts. You can read more about his inspiration in this article in the North Jersey Record, which also includes recipes for Mueller’s Praline of Bacon and his Love Me Tender Peanut Butter, Bacon and Banana Cookies. In case the link goes bad, here are the recipes. They’re the work of Chef Mueller and I’m merely reprinting them here for your convenience:

PRALINE OF BACON

1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 tablespoon butter, melted
1/8 teaspoon red pepper
1 teaspoon cinnamon
1/2 pound cooked and diced bacon

Preheat oven to 325 degrees. Spray sheet pan. In a mixing bowl, add the sugar, Worcestershire sauce, butter, red pepper and cinnamon. Whisk well.

Pour mixture on sheet pan, and toss cooked bacon in to evenly coat. Bake turning every 5 minutes for 20 to 25 minutes total.

LOVE ME TENDER PEANUT BUTTER, BACON& BANANA COOKIES

1/2 cup organic butter
1/2 cup organic peanut butter
1 whole organic egg
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon organic vanilla extract
1-1/4 cups organic flour
1/4 cup organic banana chips crushed
1/4 cup Praline of Bacon (see recipe above)

Preheat your oven to 375 degrees. In a large bowl, beat butter, peanut butter and egg with a mixer. Add sugar, brown sugar, baking powder and baking soda and vanilla. Mix until all is incorporated and continue to scrape sides.

Slowly, at a low speed, add flour until all is incorporated into dough. Finish your cookies with banana chips and bacon (really add as much or as little, even throw some chocolate chips in). Place in a bowl, covered, and chill so dough will be easier to work with.

Make 1-inch balls with dough or larger if desired. Place on a baking sheet with parchment paper 2 inches apart. Flatten with palm of your hand.

Bake in at 375 degree oven for 7 to 9 minutes or until bottoms are browned.

If I ate bacon, I think I’d be more interested in the Maple Bourbon with Bacon Praline Ice Cream.

After I wrote this post I realized that my brother used to eat at this restaurant sometimes. Have to remember to ask him about it.

We haven’t tested this cookie recipe yet, although we hear it’s fantastic. It’s from Christmas with Martha Stewart Living. I couldn’t find it online, so here it is all typed out just for you, because we love you so:

Vosges Chocolate makes bacon candy bars. This was shared by Emmdy (whose blog is down so I’m linking to her flickr - wow, her photos are cool).

Breathe…engage your 5 senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue.

Mo’s Bacon Bar 41% cacao: Applewood smoked bacon + Alder wood smoked salt + deep milk chocolate

Seems like they would be a nice compliment to the aforementioned Bacon Brittle, which is partially responsible for starting this whole silly project. Speaking of bacon brittle, we’ve found some taste-testers so I believe the start of the homemade bacon-brittle experiment is now officially on the horizon.