A gloomy Boston day calls for reinforcements: Gluten Free Bard's Beer & Bacon Chocolate Chip Cookies with Caramelized Pecans. Believe that. 




BITS
1 box Betty Crocker Gluten-Free Chocolate Chip Cookie Mix
1 stick butter, softened
1 egg
5 tablespoons Bard’s Beer, divided
10 slices bacon, cooked crispy and divided
1 cup chopped pecans
½ cup brown sugar
¾ cup heavy cream
2 tablespoons gluten-Bard’s Beer
1 ¼ cups dark chocolate chips



METHOD
...Preheat oven to 350 degrees F. Grease a cookie sheet with non-stick spray and set aside.

...Crumble 6 pieces of the crispy cooked bacon into small pieces and place in a large mixing bowl. Add in the gluten-free cookie mix, butter, egg and 1 tablespoon of gluten-free beer and mix until the cookie dough forms.

...Drop cookies by heaping tablespoonful onto the greased cookie sheet and flatten with a fork. Bake for 10 to 12 minutes until lightly golden. Remove from oven and cool completely.

...Meanwhile, in a small saucepot, mix remaining 2 tablespoons of beer, pecans and brown sugar. Cook over medium heat until the brown sugar melts and begins to caramelize. Spread this mixture onto parchment paper and cool.

...In a small saucepot, heat heavy cream and remaining 2 tablespoons beer over medium heat to a slow simmer. 

...Place dark chocolate chips in a mixing bowl and then pour hot cream mixture over the top of the chocolate. Whisk vigorously until a smooth ganache forms.

STORY
We were headed to cookie swap at a friend's place. It was a gloomy day. One primed for snow. But instead we just got rain. Figured I needed to pull out all the stops and go with some dudes with beer, bacon, pecans and chocolate. Yup, weather outside was frightful. But the calories quite delightful. 

Recipe snagged from Delight Gluten Free.