Patrick Cudahy

The Official Bacon of the Green Bay Packers.

Peanut Butter and Bacon Blondies

Peanut Butter and Bacon Blondies

Prep Time

10 mins

Total Time

40 mins




  • 1 lb Patrick Cudahy® Regular Sliced Original Bacon, cooked and crumbled, divided
  • 2 cups packed brown sugar
  • 1¼ cup butter, melted
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • Dash of salt
  • Frosting
  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons 2% milk


  • Preheat oven to 350°. Line 13x9-inch pan with parchment paper, letting ends extend up the sides. Lightly grease parchment.
  • In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in ? of bacon.
  • Spread into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not over-bake). Cool completely in pan on wire rack. Lifting with parchment paper, remove from pan.
  • For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with remaining bacon. Cut into bars.