Caramel, Pecan and Bacon Cookies

20 min
14 min


  • ½ cup pecans
  • ½ cup dark chocolate
  • ½ cup Natrel Lactose Free Butter, at room temperature
  • ¾ cup cane sugar
  • 1½ cups flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 14 small hard caramel candies (of the Werther’s original type)
  • 5 slices of bacon
  • 1 egg


  1. Preheat the oven to 350 °F (177 °C).
  2. Toast the pecans for about 5 minutes on a baking sheet. Allow to cool.
  3. Fry the bacon until it is golden brown. Chop it into pieces. Set aside.
  4. Coarsely chop the nuts, chocolate and caramel candies. Set aside a little of the caramel and bacon to garnish the cookies.
  5. In an electric mixer bowl, cream the butter and sugar until the mixture swells, whitens and takes on a silky consistency. Add the egg and mix again.
  6. In a bowl, sift the flour, baking soda and baking powder.
  7. Add the dry ingredients to the wet ingredients, and then add the bacon, pecans, chocolate and caramel. Mix just enough to blend evenly.
  8. Line a baking sheet with parchment paper or a silicone baking mat.
  9. For each cookie, place a large tablespoon of dough on the baking sheet, taking care to keep them well spaced (the cookies will spread while baking). Flatten them just a little.
  10. Bake for 14 minutes (be careful not to overbake).
  11. Let the cookies cool down for a few minutes before enjoying.

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