What do you do when you have a whole bunch of leftover bacon products left in your fridge/freezer? You make a sundae, that’s what! I had some leftover bacon pieces from the BLT soup in my fridge, as well as the last of the Bacon and Eggs Ice Cream in my freezer. I had also made some mini Bacon Brownie Cookies recently for my family. I had to clean up the scraps, so I put them all together with some chocolate and caramel and called it a day.

Now I need more bacon…

Ingredients:

2 scoops Chef Rob Bacon’s Bacon and Eggs Ice Cream

¼ cup Fried Chopped Bacon

1 Ultimate Bacon Cookie

1 tbsp Caramel

2 tbsp Chocolate Fudge

2 cups Graham Cracker Crumbs

2 Cream Filled Rolled Wafers

1 stick Softened Butter

Directions

1. Grab a Martini Glass (or parfait glass if you have one).

2. Dump your graham cracker crumbs on a plate and spread it out nice and evenly

3. Take a martini glass, or parfait glass, and rim the edge with your softened butter stick. You just have to leave your butter on the counter for like 15-20 mins to get it perfectly soft.

4. Shove the rim of the glass into the graham crackers. We’re going to rim it just like we would for a ceaser or bloody mary. I could go for one of those with some Bakon Vodka right about now.

5. Grab your caramel and make a swirl on the inside of the martini glass. Get creative here!

6. Take your brownie cookie and break it up in the bottom of the glass. I recommend you pop the cookie in the microwave for 15-20 seconds before you do this to get it nice and warm and gooey and just mmmmmmmmmm…..

7. Top with 2 big scoops of your Bacon and Eggs Ice cream.

8. Dump your chocolate fudge on top of that

9. BACON CRUMBLES!!!

10. Finally, finish with a couple of your cream filled wafers. I love the way they look with ice cream. I love the way they taste even more.

11. Pretend you’re 4 again and get ice cream ALL over your face.