This is pretty much two of America’s favorite ingredients and flavors combined to make one creamy, nutty, buttery, salty bar that your friends will go hog wild over. Note: Make sure you have room in your freezer before beginning; you’ll need to use it several times during the making of this bar.
Make the dough: Combine the butter, bacon fat, and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on high until light and fluffy, about 3 minutes. Add the vanilla and beat for 10 seconds.
Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated. Press or spread the mixture into the bottom of the prepared pan.
Make the filling: Put the butter in a medium saucepan over high heat and cook until melted. Whisk in the sugar and evaporated milk and bring to a boil over medium-high heat. Continue to boil, whisking occasionally, for 5 minutes. Remove from the heat and whisk in
Meanwhile, put the dulce de leche in another medium saucepan over low heat and cook until it begins to melt. Stir in the peanuts and cook for 2 minutes. Remove from the heat and fold in the bacon bits. Remove the pan from the freezer and pour the dulce de leche over the peanut butter layer. Return to the freezer until firm and cold, about 15 minutes.
While the dulce de leche layer is setting, pour 1 inch (2.5 cm) of water into a medium saucepan or pot and bring to a simmer over low heat. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water.
Add the chocolate to the bowl and stir occasionally with a spatula until smooth and melted. Whisk in the remaining
Cut into bars while cold and refrigerate any leftovers, tightly sealed in a container, for up to 3 days.
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