Bacon & Beer Cookies

 

6

slices crisply cooked bacon

1

pouch Betty Crocker® double chocolate chunk cookie mix

1/2

cup butter, softened

1

egg

2

tablespoons stout draught beer (from 14.9-oz can)

1/2

cup chopped hazelnuts (filberts)

1/4

cup packed brown sugar

1

cup dark chocolate chips

2/3

cup whipping cream

• 1 Heat oven to 375°F. Crumble 2 slices of the cooked bacon into small pieces; place in large bowl. Add cookie mix, butter, egg and 1 tablespoon of the beer; stir until dough forms.
• 2 Roll dough into 2-inch balls; place on ungreased cookie sheet.
• 3 Bake 11 to 13 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• 4 Meanwhile, in 1-quart saucepan, mix remaining 1 tablespoon beer, the hazelnuts and brown sugar. Cook over medium heat until brown sugar begins to reduce and caramelize. Spread mixture on sheet of parchment paper; cool.
• 5 In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. If needed, microwave 15 to 30 seconds longer or until chips are melted and mixture can be stirred smooth.
• 6 Spread chocolate ganache on top of each cookie. Sprinkle a few candied hazelnuts on top of each. Break or cut remaining 4 slices bacon into 10 to 12 pieces; press 1 piece on top of each cookie.