Options

Format:
Include:
PRINT
Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Bacon-Smoked Paprika-Cheddar Bars

In these savory bites of Bacon-Smoked Paprika-Cheddar Bars, sharp cheddar cheese gets a warming welcome from the smokey flavors of bacon and paprika.

Southern Living DECEMBER 2012

  • Yield: Makes about 6 dozen

Ingredients

  • 2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • 1 tablespoon half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 4 cooked and crumbled applewood-smoked bacon slices
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper

Preparation

1. Preheat oven to 350°.

2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, bacon, paprika, and ground red pepper, beating just until combined.

3. Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll out each square to 1/8-inch thickness. Cut into 2 1/2- x 3/4-inch strips, using a fluted pastry wheel. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

advertisement

Go to Full Version of

Bacon-Smoked Paprika-Cheddar Bars Recipe

advertisement