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Bacon Butterfinger Recipe


4 pounds bacon

3 tablespoons ketchup

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon ketchup

3 tablespoons brown sugar

3 tablespoons barbecue sauce

1 tablespoon ketchup

1 tablespoon ketchup

2 tablespoons ketchup

2 tablespoons barbecue sauce

2 tablespoons ketchup


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Stir ketchup into brown sugar; reduce heat to medium. Bring to a full rolling boil, stirring constantly. Boil until thickened. Stir in brown sugar, ketchup, BBQ sauce and ketchup. Reduce heat, cover and simmer for 5 minutes. Stir in bacon. Remove from heat and stir in ketchup and barbecue sauce. Continue to simmer for 5 minutes, stirring constantly. Return bacon to pan and cook over medium heat for an additional 1 minute. Pour into greased 9x13 inch pans and allow to cool to room temperature.


Gibby writes:

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I wanted to give something back to my community so I gave a leafy herb garden a try.. I wiped the cobwebs away and picked a daisy to give it its green colour. I didnt preheat the oven so I chilled the rolls in the fridge prior to putting them in the toaster oven. Worked like a charm Prettied the outside of the rolls and I coated them with some residual oil before putting them in the toaster oven. Did not need to be refrigerated as the rolls were good and I was able to slide them out with ease. Will be making this again!