Bacon and chocolate: the key to a man’s heart. I’ll admit, bacon desserts are way too trendy right now; but these cute little Valentine’s Day treats are a welcomed change from the typical molten chocolate cake you’ll find pretty much everywhere on February 14. The crunchy, salty bacon bits laced into dense, buttery shortbread satisfies all types of cravings at once. And when you dip it in white chocolate, well…that takes it to a whole new level. Enjoy and Happy Valentine’s Day!
Start with the shortbread basics: sifted flour, white chocolate chunks, vanilla extract and powdered sugar. Oh, and freakin’ ton of butter!
The bacon should be cooked extra crispy, even if you don’t normally eat it that way for breakfast. You can use a rolling pin or knife to crush it up into little bacon bits.
Beat softened butter with powdered sugar, vanilla and flour. Add just a pinch of salt. Bacon is naturally salty, so don’t add as much as you normally would.
Pour in the bacon bits and beat until combined.
Shortbread is usually pretty crumbly. Pour the dough onto some plastic wrap and, using floured hands, form it together. Push the dough into a flattened disk and seal the plastic wrap. Chill for at least an hour.
Floured hands, floured rolling pin, floured surface, flour cookie cutters. This isn’t the easiest dough to work with so be sure it’s chilled and use plenty of flour!
Roll to a 1/4 inch thickness and cut out your hearts.
Place hearts on a parchment lined baking sheet and bake for 8-10 minutes.
Melt white chocolate chunks and whisk until smooth. Allow your baked cookies to cool down before dipping them in chocolate.
Dip one half of the cookie in white chocolate and return to cooled baking sheet lined in parchment paper.
When all the cookies are complete, refrigerate for at least ten minutes to allow the chocolate to set.
Bacon White Chocolate Dipped Shortbread
Makes about 2 Dozen Small Hearts
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup confectioners’ sugar, sifted
- 2 cups all purpose flour, sifted
- 1 tsp vanilla extract
- 1 pinch of salt
- 1/4 cup crushed bacon bits (or about 5 strips of bacon) ***
- 8 oz white chocolate chunks
In a large bowl, beat butter using a stand or hand mixer until fluffy. Add confectioner’s sugar and beat for about 2 minutes on a low setting, until combined. Pour in vanilla extra and beat until combined. Add the flour, bacon bits, and a pinch of salt and beat a few more minutes, until the dough comes together. The dough will be crumbly.
Pour the dough onto a large piece of plastic wrap and, using floured hands, press the dough together. Cover completely with plastic wrap and continue to push the dough together until it isn’t so crumbly. Flatten dough into a disk and refrigerate for at least one hour or overnight.
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
Remove dough from refrigerator and allow it to soften slight (it should still be chilled.) Sprinkle work surface, rolling pin and cookie cutters with flour and roll out dough (in batches if needed) until 1/4 inch thick. Cut out hearts and place on prepared baking sheets. Once all cut outs are complete, place cookies on baking sheets in the refrigerator for 5-10 minutes to set shapes.
Place chilled cookies in the oven for 8-10 minutes until lightly browned. Allow cookies and baking sheets to completely cool. Meanwhile, using a double boiler or a sauce pan on VERY low heat, melt white chocolate chunks, whisking frequently until smooth. Dip half of the shortbread heats into the white chocolate and return to the baking sheets. Once all cookies are complete, return the cookies to the refrigerator for 10 minutes to set the chocolate.
***Cook regular bacon in a skillet until very crisp and drain on paper towels. Using a rolling pin or blunt end of a knife, crush the bacon until it’s in tiny pieces or “bits”.