White Lily
Maple Bacon Double Chocolate Biscotti

Maple Bacon Double Chocolate Biscotti

Cook Time:
30 min
Yield:
8

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/3 cup cup packed brown sugar
  • 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Dutch process unsweetened cocoa powder
  • 1/4 cup brewed coffee (water can be substituted for coffee)
  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup plus 1 tbsp. Hungry Jack® Original Syrup
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 2 bacon strips, browned, crumbled

Preparation Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly grease large baking sheet.
  3. In large bowl, using an electric mixer beat butter and sugars until combined.
  4. Reduce speed to low and add pancake mix, panko, cocoa powder and coffee and mix just until all ingredients are incorporated. Stir in chocolate chips until evenly distributed.
  5. Turn dough out onto baking sheet and divide in half. Shape dough into rectangles 8-inches long by 4-inches wide by 1/2-thick, leaving at least 4 inches between each.
  6. Bake until edges are golden, 20 to 22 minutes. Let cool for 8 minutes.
  7. Using serrated knife, cut into slices 4-inches long by 1/2 inch wide.
  8. Carefully turn slices on their sides and return them to oven.
  9. Bake until edges are golden, about 8 minutes more.
  10. Let biscotti cool completely before glazing with Maple Bacon Glaze.
  11. Prepare glaze by stirring together maple syrup, vanilla and confectioners’ sugar until smooth.
  12. Drizzle biscotti with glaze and sprinkle with bacon.