Name: Peanut Butter Truffles with Candided, Spiced Bacon
Ingredients: 1 package Peanut Butter Oreos; 1 8 ounce block of cream cheese; 1/4 cup creamy peanut butter; 1 tsp vanilla; Chocolate, White Chocolate and Peanut Butter Melting Wafers; 8 ounces Hatfield Classic Cut Bacon; 1 cup light brown sugar; 1 tsp ground cinnamon; 2 tsp ancho chili powder; 2 tsp ground coriander; Nonstick Cooking Spray

Peanut Butter Truffles with Candided, Spiced Bacon

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Ingredients

Truffle Ingredients

1 package Peanut Butter Oreos
1 8 ounce block of cream cheese
1/4 cup creamy peanut butter
1 tsp vanilla
Chocolate, White Chocolate and Peanut Butter Melting Wafers

Candied Spiced Bacon Ingredients

8 ounces Hatfield Classic Cut Bacon
1 cup light brown sugar
1 tsp ground cinnamon
2 tsp ancho chili powder
2 tsp ground coriander
Nonstick Cooking Spray

Instructions

Truffle Instructions

Blend Oreos, cream cheese, peanut butter and vanilla together in food processor until smooth. Put in freezer for an hour until slightly hardened.
Scoop up small amounts and shape into golf ball sized portions. Freeze again for 2 hours.
Lay out parchment or wax paper on a flat surface. Melt chocolate, white chocolate and peanut butter melting wafers and let cool slightly. Alternate dipping each truffle ball into chocolate and white chocolate. Drizzle with melted peanut butter wafers and top with pieces of the candied, spiced bacon.
Let each truffle harden on the parchment paper. Store in an airtight container in the fridge for up to a weekend in the freezer for up to a month.

Candied Spiced Bacon Instructions

Preheat oven to 350⁰F.
Line a large rimmed baking sheet with foil. Place a heatproof wire rack in the sheetpan, and grease it generously with the nonstick cooking spray.
In a large bowl, mix the sugar with the spices.
Using kitchen scissors or a sharp knife, cut the bacon crosswise into 3 equal length pieces. Separate the bacon pieces, and add them to the bowl of spiced sugar. Using your hands, toss the bacon with the sugar. The goal is to get both sides evenly coated. Some extra sugar may remain in the bowl.
Arrange the sugar coated bacon strips on the greased rack in an even layer, allowing some space between each piece.
Roast the bacon at 350⁰F until the strips are brick red, caramelized, and rendered of most of their fat. This can take anywhere from 30-45 minutes, depending on the thickness of the bacon. You will know the bacon is getting close when it beginsto sizzle less and less. Some pieces will inevitably reach that point before the fattier pieces. Check the candied bacon's progress after 30 minutes and carefully remove any fully caramelized pieces to a parchment-lined baking sheet.
Once all of the bacon is caramelized, allow it to cool to room temperature. I like to occasionally flip each piece while it cools to help the sugar crystallize on both sides a bit faster. The finished bacon, once cool, should be crunchy and hold it's shape.
Yummy option: Drizzle melted peanut butter on candied bacon pieces and let harden.