1. Preheat the oven to 350˚F (175°C). Line a 9×9 inch (23x23cm) square baking pan with baking parchment and set aside. Fry the bacon for the batter and topping and let drain on a paper towel.

 

2. In a large bowl mix the butter and sugars until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda and add together with the beer to the bowl – mix until well combined. Add the chopped bacon and chocolate chips and fold in. Transfer to the baking pan. The dough is quite thick, so you have to press it into the form and the edges. Smooth out the top and bake for 24-26 minutes – the edges should have a bit of a golden color. Take out of the oven and let cool down completely in the pan.

 

3. Add the caramels and beer to a small saucepan and heat up until the caramels are melted – don’t go to high with the temperature, or the caramel will burn. Let bubble over low heat for about 5-8 minutes – you need a thick mixture but it should be still a bit liquidy, so don’t overcook it ;)

 

4. Cut the fried bacon into small pieces, crush the potato chips and salted pretzels a bit, so you have (not too) small pieces. Mix with the bacon and chocolate chips and set aside.

 

5. When the cookie is cooled, spread the beer caramel evenly on top. Spread the peanut butter on top of that (works best with a small spatula or the back of a spoon) and sprinkle with the potato chips-pretzel-bacon-chocolate-chip mixture. Press a bit into the caramel and let cool down.

 

6. Take the big cookie out of the pan and cut into bars – drizzle with melted chocolate and serve.