Bourbon Bacon Crunch Cake


  • Brown Sugar Bourbon Bacon:

  • 8

    slices of bacon

  • 2

    tablespoons bourbon

  • 2

    tablespoons light brown sugar

  • Crust:

  • 1

    (12 bar) box Nature Valley™ crunchy granola bars

  • 6

    tablespoons butter, melted

  • 1/3

    cup sugar

  • Filling:

  • 2

    (8 oz.) blocks cream cheese, softened

  • 1

    (14 oz.) can sweetened condensed milk

  • 1

    (8 oz.) container extra creamy whipped topping

  • 1

    tablespoon bourbon


  • 1.

    Brown Sugar Bourbon Bacon: Preheat oven to 350ºF.

  • 2.

    Line baking sheet with non-stick tin foil or parchment paper. Lay strips of bacon on lined baking sheet. Use a pastry brush to brush bourbon over slices of bacon, then sprinkle brown sugar evenly over each slice.

  • 3.

    Bake for 25-30 minutes, until bacon is evenly cooked and crispy. Remove from pan, set on a paper towel, and allow to cool for 10 minutes.

  • 4.

    Finely chop bacon once cooled.

  • 5.

    Crust: Crush granola bars into very small pieces. Combine crushed granola bars with butter and sugar.

  • 6.

    Pour half of the crumbs into the bottom of an 8x8-inch pan that has either been lined with non-stick tin foil or buttered well. Reserve remaining crumbs to top the filling.

  • 7.

    Filling and Assembly: Beat together cream cheese, sweetened condensed milk, whipped topping and bourbon.

  • 8.

    Stir in 2/3 of the chopped bacon. Spread over the crust.

  • 9.

    Sprinkle reserved crumbs and remaining bacon over top.

  • 10.

    Cover and freeze for at least 3 hours before serving.

  • 11.

    Cut into 9 squares and serve.