Bacon & Nutella Napoleons

Bacon Desserts; they’re trendy right now. Actually “trendy” isn’t quite strong enough to describe the impact of pork fat and sugar on food culture. It’s literally EVERYWHERE. Donuts served with bacon on top, chocolate covered b-stripscandied bacon, pork fat ice cream, deep fried twinkies stuffed with you-know-what, maple bacon martinis, chocolate chip piggy cookies, porky bread pudding… I could go on. The fact is, when Denny’s is advertising Maple Bacon Ice Cream Sundaes you know it’s become an over-the-top pop-culture phenomenon.

Usually, I rebel against this sort of thing. Not pork fat. Or sweets for that matter, I’m a fan of both. I simply rebel against trendy things. I can’t exactly tell you why, maybe it has to do with the old question mom and pop embedded deep in my psyche, “So if your friends decide to jump off a cliff, would you jump too?”

If all my friends are wearing platform shoes, I refuse. If everyone is watching a certain show on TV, I’m entirely disinterested.  If all the bakers are making French macaroons, for some unknown reason I cross my arms in protest. Don’t I like French macaroons? Of course I do… it’s the principle of the matter. *wink*

But I have thoroughly and completely given into this Bacon Dessert craze. Dreams of salty pork fat dripping with chocolate flood my mind and suddenly, I could care less if everyone else is doing it.

If my friends jumped off a cliff into a boiling river of Nutella with shards of bacon drifting through, would I jump too? Yes. Yes I would. Emphatically, YES.

After all, bacon does make everything better, and so does Nutella. So how could this be wrong?

This little creation is almost too easy to make. Dangerously easy. It involves three stand-alone ingredients that when put together have a dark power~Bacon, Nutella, and Pound Cake.

Make sure to prepare these with friends (AKA accountability partners) around or you WILL eat the entire tray!

To Prepare:

Sizzle up some strips and drain on a paper towel. Slice a pound cake into 1/4 inch slices. Then use a cookie cutter to cut small circles of cake.

Place some Nutella in a piping bag (or plastic bag with the corner snipped off) and layer the pound cake, Nutella and b-strips.

Drizzle a little extra Nutella on top and sprinkle with a touch of sea salt.

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Yield: 20

Prep Time: 20 minutes

Bacon & Nutella Napoleons

Ingredients:

1 lb. bacon
1 pound cake
1 jar of Nutella
Sea salt

Directions:

Cut the strips of bacon into quarters. Sizzle in a skillet until reddish-brown and mostly crisp.

Cut a pound cake into 1/4 inch slices. Then use a 1 - 1 1/2 inch cookie cutter to cut small circles of cake. You end up with about 60-70 circles, depending on the size of your pound cake.

Place some Nutella in a piping bag (or plastic bag with the corner snipped off) and layer the pound cake, Nutella and b-strips, three pound cake slices high.

Drizzle a little extra Nutella on top and sprinkle with a touch of sea salt.

Got a favorite porky treat? I’d love to hear about it!

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68 Responses to “Bacon & Nutella Napoleons”

  1. #
    51
    Helene — May 3, 2011 @ 12:15 pm

    So creative, I love the idea.

    Reply

  2. #
    52
    A Little Yumminess — May 3, 2011 @ 1:44 pm

    you are right about trendy…..it hasn’t caught on with me…i am not great at sweet and savory but someday i will cave, I am sure!

    Reply

  3. #
    53
    Magic of Spice — May 4, 2011 @ 9:34 am

    The bacon dessert thing has my boys going nuts…being raised by a vegetarian mom has them bacon obsessed :) They look so fun!

    Reply

  4. #
    54
    JazzRules — May 5, 2011 @ 11:05 am

    You had me at bacon!!

    Reply

  5. #
    55
    Michelle — May 13, 2011 @ 10:06 am

    I am just sitting at work drooling over these… Can’t.. look… away! I <3 bacon and chocolate together. Thanks for the recipe! (I also <3 easy recipes.)

    Reply

  6. #
    56
    Inessa — September 30, 2011 @ 10:28 pm

    Those cookies look delicious, if you want Cool Cooking Recipes visit my blog.

    Reply

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