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Over-Loaded Bacon Napoleons

I love all of the ingredients in this recipe so I decided to put them together into one amazing dessert! It is easy to prepare and tastes like it took hours!

Ronna123 Over-Loaded Bacon Napoleons
  • 1 sheet frozen puff pastry, thawed
  • 1 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 cup mini semi sweet chocolate chips, divided
  • 3/4 cup caramel ice cream topping
  • 8 ounces thick sliced hickory smoked bacon, cooked crisp, crumbled
  • 3/4 cup chopped pecans

Step 1

Preheat oven to 400 degrees F.

Step 2

Lightly grease 2 baking sheets. Unfold pastry sheet on a floured surface. Cut into 3 strips along fold marks. Place on baking sheets. Bake at 400 degrees F. for 15 minutes or until golden. Cool. Split each pastry into 2 layers, forming a total of 6 layers. Cut each into thirds, forming 18 pastries.

Step 3

Using an electric mixer on high speed, beat whipping cream and sugar until stiff.

Step 4

Place 3/4 cup chocolate chips in a small microwaveable bowl. Microwave on high power for 30 seconds; stir. Microwave at 15 second intervals until chocolate stirs smooth.

Step 5

To assemble the napoleons, spoon 1/4 cup caramel ice cream topping onto 6 bottom pastry layers. Spoon 1/3 melted chocolate, sprinkle 1/3 of the bacon and 1/4 cup of the pecans. Top with 1/2 of the cream mixture. Cover each with a pastry layer. Spoon 1/4 cup caramel ice cream topping over top and 1/3 of the melted chocolate, then sprinkle 1/3 of the bacon and 1/4 cup pecans. Top with remaining cream mixture. Cover with remaining 6 pastries. Drizzle remaining1/4 cup caramel topping over pastries, then drizzle with remaining melted chocolate. Sprinkle with 1/4 cup mini chocolate chips, 1/4 cup pecans and remaining bacon.

Step 6

Serve immediately or refrigerate.

6 25 minutes 18 minutes

Over-Loaded Bacon Napoleons

Over-Loaded Bacon Napoleons

I love all of the ingredients in this recipe so I decided to put them together into one amazing dessert! It is easy to prepare and tastes like it took hours!

Preparation

Prep Time

25 minutes

Cook Time

18 minutes

Serves

Calories

3810

Equipment

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 cup mini semi sweet chocolate chips, divided
  • 3/4 cup caramel ice cream topping
  • 8 ounces thick sliced hickory smoked bacon, cooked crisp, crumbled
  • 3/4 cup chopped pecans
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Step 1

Preheat oven to 400 degrees F.

Step 2

Lightly grease 2 baking sheets. Unfold pastry sheet on a floured surface. Cut into 3 strips along fold marks. Place on baking sheets. Bake at 400 degrees F. for 15 minutes or until golden. Cool. Split each pastry into 2 layers, forming a total of 6 layers. Cut each into thirds, forming 18 pastries.

Step 3

Using an electric mixer on high speed, beat whipping cream and sugar until stiff.

Step 4

Place 3/4 cup chocolate chips in a small microwaveable bowl. Microwave on high power for 30 seconds; stir. Microwave at 15 second intervals until chocolate stirs smooth.

Step 5

To assemble the napoleons, spoon 1/4 cup caramel ice cream topping onto 6 bottom pastry layers. Spoon 1/3 melted chocolate, sprinkle 1/3 of the bacon and 1/4 cup of the pecans. Top with 1/2 of the cream mixture. Cover each with a pastry layer. Spoon 1/4 cup caramel ice cream topping over top and 1/3 of the melted chocolate, then sprinkle 1/3 of the bacon and 1/4 cup pecans. Top with remaining cream mixture. Cover with remaining 6 pastries. Drizzle remaining1/4 cup caramel topping over pastries, then drizzle with remaining melted chocolate. Sprinkle with 1/4 cup mini chocolate chips, 1/4 cup pecans and remaining bacon.

Step 6

Serve immediately or refrigerate.

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