Recipe: Mexican Hot Chocolate Soil- Bacon Version

oreo crumble with bacon from frederick maryland chef chris spear

This recipe was originally developed as the crunch component for a dessert called The Fat El Vez. The dessert is a Peanut Butter and Bacon Mousse with Tequila Bananas and this crumble. You can also make the crumble with melted/brown butter. Also, feel free to adjust the spices up or down depending on preference.

Mexican Hot Chocolate Soil- Bacon Version

Note: Use real Oreos, and not some store brand. Also, do not get lite or Double Stuff. Just get the regular Oreos.

Ingredients

Traditional Oreos- 1 whole package 14.3 oz/405 g

Rendered Bacon Fat- ¼ cup plus 2 Tablespoons

Ground Cinnamon- ¾ teaspoon

Kosher Salt (Diamon Crystal)- ½ teaspoon

Smoked Paprika- ¼ teaspoon

Ground Cayenne Pepper- 5 dashes

Preheat an oven to 325 degrees Fahrenheit.

Grind Oreos into a fine powder in a food processor. Mix in all ingredients.

Spread in an even layer on a parchment-lined pan.

Bake a total of 15 minutes, stirring every 5 minutes.

Let cool to room temperature, then allow to fully cool in the refrigerator. Afterwards, you can store the crumble in a zip-top bag in the freezer.

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