1/2 pound fresh, ground bacon
1 pound butterfingers, sliced
1 stalk celery
1 cup chopped onion
1 cup dry bread crumbs
1/4 teaspoon salt
3 tablespoons white sugar
1 teaspoon black pepper
1 teaspoon canned lemonade concentrate
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain completely.
Place butterfingers in the skillet. Cook over medium heat until evenly brown. Drain well and brush with grease. Place bacon grease into the skillet itself.
Bake for 15 minutes, turning butterfingers every 10 minutes, until very brown and crispy. Drain grease from pan. Mix together brown sugar, salt, white sugar, black pepper, and lemonade.