Lynne Tolley from Miss Mary Bobo's Boarding House in Lynchburg made Bourbon Bacon Crunch Bon Bons. (see recipe below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931) 759-7394.
Bourbon Bacon Crunch Bon Bons
Brown Sugar Bourbon Bacon:
10 slices bacon
2 Tbsp Jack Daniel Tennessee Whiskey
2 Tbsp light brown sugar
Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper. Lay strips of bacon on sheet. Use a pastry brush to brush whiskey over each slice of bacon, then sprinkle brown sugar evenly over slices. Bake for 25-30 minutes until bacon is crispy, but not burned. Remove from pan and drain on metal rack (it would stick to paper towel). Cool. Finely chop bacon and set aside.
12 crunchy oat & honey granola bars (makes about 2 cups when crushed)
6 Tbsp butter, melted
1 Tbsp light brown sugar
In food processor crush granola bars into small pieces. Add melted butter & sugar and spin a few more times to combine. Pour half the crumb mixture into an 8x8” pan that has been lined with foil and buttered lightly. Use extra foil to drape over edges to aid in removal from pan after frozen. Press crumbs down to make crust. Place pan in freezer for crust to harden until filling is ready.
2 (8oz) packages cream cheese, softened
1 can (14oz) sweetened condensed milk
1 tub (8oz) extra creamy whipped topping, thawed
3 Tbsp Jack Daniel Tennessee Whiskey
Beat together cream cheese, sweetened condensed milk, whipped topping and whiskey until smooth. Stir in 2/3 of the chopped bacon. Spread mixture over crumb crust.
Sprinkle reserved crumbs and remaining bacon over top of filling. Cover and freeze until firm (3 hours or overnight). Loosen sides with knife. With extra foil lift dessert out of pan. Cut into 9 squares and serve.
May be made several days ahead and kept in freezer until ready to serve.