14 ounces sharp processed cheese spread
3 1/2 pounds bacon bits
3 tablespoons butter
1 2/3 cups chopped onion
1 1/2 cups chopped celery
4 eggs
1 1/2 tablespoons Maple Syrup
1 1/2 teaspoons finely chopped black peppercorns
1 1/2 teaspoons seasoned salt
1 teaspoon white sugar
1 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley leaves
Preheat oven to 350 degrees F (175 degrees C).
Spread the Sharp Cheese Spread evenly on the bottom of a 9 inch pie pan. Place the bacon bits next to the toast, then the top of the bacon bits. Using a wooden spoon, spoon the melted cheese spread into the gaps between the bacon and cheese.
Bake for 10 minutes in the preheated oven, until cheese is bubbly and bread is golden. Cool completely before cutting into squares.
In a large bowl, beat the butter, sugar and maple syrup until smooth. Mix in the nuts, peppercorns, salt and maple syrup. Combine the eggs, maple syrup and peppercorns, then fold in the creamed mixture.
Shape into a rectangle; spread it on top of each slice. Loosely pack egg mixture into the creamed mixture and spread onto one slice. Fold over edges of marinated slices to form four layers. Sprinkle remaining cheese over top of cake. Bake for about 10 to 12 minutes in the preheated oven, or until knife inserted in center comes out clean.
Cool slightly before cutting into squares. Reserve marinated bread and spread on slices.
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