Rumchata Caramel Bacon Shots

July 27, 2021 0 By Kristina Etter

White Chocolate Rumchata with Salted Caramel Bacon Pudding Shots

by Kristina Etter

Sunday, at the Vikings vs. Bears game, I made almost 90 of these little gems for the tailgate lots. Not only were they were gone within 45 minutes… they made national television because they looked so irresistible! Needless to say they quickly became a crowd favorite! This recipe makes about 50 shots, so I suggest making two batches!

Pudding Shots

INGREDIENTS:
2 packages Hershey’s White Chocolate Pudding
2 cups Rumchata liqueur
2 cups milk (your choice, I used Light Vanilla Almond Milk)
1 – 2 containers of Extra Creamy Cool Whip (only use 1 if you want a stronger Rumchata flavor)

Mix all of this together with a wire whisk or hand-mixer until smooth and creamy. Spoon into small soufflé cups and refrigerate.

Sea-Salt Caramelized Bacon “Spoons”

INGREDIENTS:
3-4 lbs of Bacon (flavor of your choice)
Brown Sugar
Smucker’s Sea Salted Caramel Ice Cream Topping

Preheat your oven to 375 degrees.

Using a grid-style, wire baking rack in a cookie sheet lined with parchment paper. Line bacon side by side on the baking rack. (The parchment is ESSENTIAL if you don’t want to scorch the brown sugar and fill your house with smoke!)

Sprinkle with brown sugar and bake at 375 degrees for 10 minutes.

Flip bacon over, sprinkle with brown sugar, return to oven for 7 minutes.
Flip bacon over, sprinkle with brown sugar, return to oven for 6 minutes.
Flip bacon over, sprinkle with brown sugar, return to oven for 5 minutes.
Flip bacon over, sprinkle with brown sugar, return to oven for 5 minutes.

mmmmm bacon — Make extra because you won’t be able to keep your spouse out of it!

This time, DO NOT FLIP bacon. Drizzle caramel ice cream topping over each slice of bacon. Return to oven 4-5 minutes.

Layout a clean sheet of parchment paper on your counter top. When you take the bacon out this time, let it cool just long enough for the caramel to stop bubbling (1 minute at most). Then, quickly move it from the baking rack to the parchment paper to cool. (If you let it cool on the baking rack the brown sugar will essentially ‘glue’ the bacon to the baking rack and make it nearly impossible to remove in one piece.)

Once it’s cooled, cut each slice in half.

Repeat this process until you have enough bacon ‘spoons’ to put one in each soufflé cup.

(Optional) Cook one pound of crisp bacon without caramel to crumble and use as a topping.

When serving, top with Extra Creamy Cool Whip, sprinkle with bacon crumbles, and don’t forget to advise your guests to use the bacon as a spoon or they WILL eat it first!