Pecan-Bacon Squares A’ La Mode

Happy New Year and best wishes to everyone in 2015!  We had a great time and stayed awake to watch the grand finale of 2014 and the beginning of the New Year 🙂

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This was the dessert  I served on New Year’s Eve.   This was like a pecan pie but with a twist, bacon was one of the ingredients.  What a great addition to an already excellent holiday dessert.  See my recipe for Pecan Pie, one of Gene’s favorite holiday pies.  As I always like to say, how can I go wrong when there is bacon.   We had shrimp and crab as the main entrees but for now I am sharing just the dessert, the seafood recipes will come later.

You can serve it with a dollop of ice cream; I used a yogurt blend, garnish with more chopped pecans, or even just drizzling some caramel sauce on top.    I never did make a pecan pie this holiday season so I made up for it with this very yummy, but rich dessert, where a  little goes a long way.


The past March issue of the Food Network Magazine was all about BACON!   What recipe to try first??? Adding bacon to all kinds of savory and sweet dishes seems to be popular everywhere and especially here in my hometown where Camp Bacon is held every year.  See my post Camp Bacon for further information.

I have made 2 kinds of cupcakes; check here and here, bacon dipped in chocolate, bacon salt, bacon jam and now this great dessert to name a few.

Everyone likes desserts of some kind and this was my last for 2014.  I wanted to share this with Fiesta Friday #49 where the party is going strong.  The host, Angie @thenovicegardener and her two co-hosts Mr. Fitz @CookingwithMr.Fitz and Kaila @ glutenfreelife247 are ready to celebrate the New Year.

Pecan-Bacon Squares A' La Mode


  • 6 tbsp. cold, unsalted butter, diced plus more for the baking dish
  • 1-1/4 cups flour
  • 1/4 cup sugar
  • pinch of kosher salt
  • 2 tsp. fresh lemon juice

Preheat the oven to 375°F.  Butter an 8-inch square baking dish and line it with nonstick foil, leaving an overhang on 2 sides.  Lightly butter the foil.

Combine the flour, sugar and salt in a food processor and pulse to combine.  Add the butter and pulse until the mixture looks like coarse meal.  Add the lemon juice and pulse until the dough just comes together.  Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about  20 minutes.


  • 8 slices bacon, diced
  • 3 large eggs
  • 1 cup light corn syrup (Karo)
  • 1/3 cup sugar
  • 5 tbsp. unsalted butter, melted
  • 1 tsp. vanilla
  • 1/2 tsp. apple cider vinegar
  • 1 cup pecans, roughly chopped, plus more for topping
  • Vanilla ice cream, for serving (I like a yogurt blend)

Cook the bacon in a large skillet stirring occasionally, until crisp; drain on paper towels.  Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a bowl until combined.

Scatter the pecans and bacon over the prepared crust, then pour in the filling.  Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes.  Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil.  Cut into squares and top with ice cream and more pecans, or try a little caramel sauce.  Refrigerate if not serving right away.

Recipe by 

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38 thoughts on “Pecan-Bacon Squares A’ La Mode

  1. UMMMM my mouth couldn’t be watering more if it tried. I need this…. I need to be eating this now…! The bacon addition is AWESOME!!


  2. Pingback: Fiesta Friday #49 | The Novice Gardener

  3. How wonderfully unusual!! Bacon in pecan pie? It sounds like it would definitely add some zippety-do-dah to your palate. I’ll have a slice please. 🙂


  4. It sounds like y’all had an amazing new year! The pecan-bacon squares came out very well. I have a booklet of bacon recipes from a magazine last year. I think it’s from the same edition! Are there any other bacon recipes that you’re planning on making in 2015?

    Thanks for bringing these to the fiesta, and happy 2015!


  5. Pingback: Fiesta Friday #50 | The Novice Gardener

  6. Pingback: Crunchy Pickled Radish Slices | Selma's Table

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