{Peanut Butter, Candied Bacon and Dark Chocolate Chunk Baked S’mores } {Happy National S’mores Day}

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Last Sunday I barbecued with my neighbors.

And we ate our faces off.

…but would you expect anything less if I’m involved?

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My neighbor and friend Juan made the most amazing ribs, pork belly and Spanish sausage I’ve ever had.

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And to top that off, he made potato salad. A delicious potato salad. I don’t ever eat potatoes, and I’m not the biggest fan of mayo salads UNLESS they’re Don’s Salads (HI DAD), but this potato salad was SO freakin’ good I couldn’t stop eating it. And I didn’t. I devoured it.

Along with half a watermelon.

And Asian cucumber salad (recipe to come soon).

And pineapple chipotle salsa and chips.

OK I’m getting nauseous and hungry at the same time just thinking about it all.

But, you didn’t really think we could end the night without something sweet, did you?

Of course not. It’s me silly.

And given that my apartment complex has outdoor fire pits, and I’m moving in a week, it seemed only fitting that we make the most of it.

So I brought down to the fire pit with me a maple bacon chocolate bar.

And then I brought down a jar of peanut butter.

And marshmallows.

And graham crackers.

And then this happened:

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S’mores with maple bacon chocolate and peanut butter.

The best s’mores. Ever.

 I’ve been nicknamed “Debbie Dipper” and “Condiment Carrie” in the past. And today, I’m totally worthy of those nicknames.

So, on National S’mores Day, it seemed only fitting to re-create this amazing s’more concoction.

And so I did.

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{Peanut Butter, Candied Bacon and Dark Chocolate Chunk Baked S’mores}


For the peanut butter chocolate chip cookies:

    • 1  cup all purpose flour
    • 1/2 cup oat flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 stick unsalted butter
    • 1/3 cup coconut oil
    • 1/2 cup creamy all natural peanut butter at room temperature
    • 3/4 cup brown sugar
    • 4 packets stevia
    • 1/3 cup egg whites
    • 1 teaspoon vanilla extract
    • 1 cup chopped dark chocolate  (I used 3 bars of Theo 85% dark chocolate from whole foods) or you can just use chocolate chips
    • 1/4 teaspoon sea salt

For the candied bacon:

  • 6 slices bacon (or more if you’d prefer)
  • 1/4 cup maple syrup
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon cayenne pepper


To make the candied bacon:

  1. Preheat oven to 350.
  2. Start by making candied bacon-Combine maple syrup, dark brown sugar and cayenne pepper in a bowl and mix together.
  3. Coat each slice of bacon with the mixture until evenly coated.
  4. Lay strips of bacon on a foil-covered baking sheet.
  5. Bake for 20-25 minutes, or until bacon is caramelized but not burnt.

To make the cookie dough:

  1. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
  2. In another bowl combine the softened butter and peanut butter and mix together until completely blended and there are no chunks of butter. Add the brown sugar and stevia and mix until smooth. Next, beat in the eggs, maple syrup, coconut oil and vanilla.
  3. Add the dry ingredients 1/4 at a time and mix together just until combined.
  4. Chop 3 chocolate bars into small pieces or add 1 1/2 cups chocolate chips to batter. Gently fold chocolate into batter.
  5. Chill dough in freezer for 20 minutes.

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To make the S’mores pie:

  • Line a 9×9 pan with foil and spray with cooking spray
  • press half of the cookie dough into the bottom of the prepared pan.
  • Top the cookie dough with the candied bacon.
  • Lay marshmallows in single layer on top of candied bacon.
  • Lay remaining cookie dough on top of marshmallows.
  • Bake for 18 minutes, or until slightly golden.
  • Allow to cool for 1-2 hours then transfer to refrigerator to cool for at least another 2 hours.  If it’s not completely cool it will be a gooey mess…although, who’d complain?
  • Cut into squares or just stick your face in and enjoy! Trust me, you’ll want s’more :).

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