8 slices of bacon
2 tablespoons bourbon
2 tablespoons light brown sugar
Crust:
1 box (12 bar) Nature Valley™ crunchy granola bars
6 tablespoons butter, melted
1/3 cup sugar
Filling:
2 blocks (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 container (8 oz) extra creamy whipped topping
1 tablespoon bourbon
Brown Sugar Bourbon Bacon: Preheat oven to 350ºF. 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. 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. Finely chop bacon once cooled. Crust: Crush granola bars into very small pieces. Combine crushed granola bars with butter and sugar. 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. Filling and Assembly: Beat together cream cheese, sweetened condensed milk, whipped topping, almond extract and bourbon. Stir in 2/3 of the chopped bacon. Spread over the crust. Sprinkle reserved crumbs and remaining bacon over top. Cover and freeze for at least 3 hours before serving. Cut into 9 squares and serve.