A traditional campfire treat takes on a whole new flavor in these Spicy Candied Maple Bacon S’mores!
Who doesn’t love s’mores? Anytime there is a campfire, marshmallows should be involved. And where there’s marshmallows, there should be graham crackers and chocolate as well! When I was a little girl, I was a Girl Scout, which meant lots of hiking, camping, cookouts and LOTS of s’mores! Maybe that’s why I love them so much…because they remind me of that time in my life. OR….maybe it’s just my chocolate addiction! Either way, s’mores are one of my favorite treats in life!
There are all kinds of s’more options on the interwebs that you can try to mix it up a bit. I’ve seen chocolate chip or snickerdoodle cookies as a replacement for the crackers; peanut butter cups or chocolate covered toffee bars for the chocolate. Personally, traditional s’mores with plain graham crackers, milk chocolate and big puffy marshmallows are what I like best. But when Ghirardelli and the FeedFeed.com came along with an instgram s’mores contest, I decided to get creative. That’s how these spicy candied maple bacon s’mores came to be.
They are close to the traditional s’more. But you are going to add another favorite food….BACON! And not just ordinary bacon. MAPLE CANDIED BACON! You make it in the oven ahead of time, so you can keep it ready until it’s campfire time! It’s really easy! You just need a rimmed cookie sheet,some foil and a cooling rack. The bacon all cooks at one time, so there is no standing over a stove. This is actually my preferred way of cooking bacon, because it cooks nice and crisp, drains off the grease and it’s all done at once! Easy peasy!
For the candied bacon, you have the option of making it spicy or not. If you like the idea of a little added heat to your s’mores, then add the chili powder to the syrup mixture. If you want to keep it sweet and not spicy, leave it out. Either way, it’s delicious! Speaking of bacon, I used traditional cut bacon. You can use thick cut, but it will be a little chewier and the cooking time will be longer.
You also have your own option when it comes to the chocolate. I chose Ghirardelli Dark Chocolate Sea Salt Caramel Squares, because I thought the dark chocolate would work well with the bacon flavor, but you can choose whatever type you prefer. That’s one of the fun thing about s’mores….you can mix and match and you really can’t go wrong! They are all yummy!
So the next time you are going camping or just having a backyard bonfire, try this new sweet and salty variation on an old favorite! Happy Baking!
Tips and Tricks for Your Best Baking:
- Be sure to use a rimmed baking pan to contain the grease in the pan.
- Line the pan with heavy duty foil for easier clean up.
- If you don’t have a cooling rack, bacon can be cooked directly on foil lined pan, just not that it will be little greasier and may take a few extra minutes to cook.
- Thick cut bacon can be used, but cooking time will be longer.
- To make bacon extra spicy, adjust the amount of chili powder, or add a dash of cayenne pepper
Yields 12 s'mores
10 minPrep Time
35 minCook Time
45 minTotal Time
- 12 slices uncooked bacon
- 1/3 cup brown sugar
- 1/4 cup maple syrup
- 1 tablespoon chili powder
- 12 full size graham crackers, broken in half
- 12 marshmallows
- 12 squares of Ghirardelli Dark Chocolate Sea Salt Caramel Squares
- Heat oven to 350 degrees F. Line a rimmed baking pan with foil, making sure foil comes up the edges of the pan. Place cooling rack on top of pan; set aside. Lay bacon strips on cooling rack.
- In small bowl, combine brown sugar, maple syrup and chili powder.
- Using a pastry brush or small spoon, spread brown sugar mixture over bacon.
- Bake at 350 degrees F. for 15-25 minutes, until bacon is browned and crisp; remove from oven and let cool on rack.
- To make one s'more: Cut each slice of candied bacon in half. Place 2 cut pieces of bacon on top of a graham square.
- Toast marshmallow and place on top of bacon. Top with chocolate square and another graham square. Press together and enjoy!
- Repeat with remaining ingredients.