1. Preheat the oven to 180°C (350°F). Line a square baking pan* (23x23cm) with baking parchment and set aside. Fry the bacon for the batter and topping and let it 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. Combine the flour with baking soda and add it 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 pan. Smooth out the top and bake the base for the cookie bars for about 24-26 minutes – the edges should get a bit of color. Take it out of the oven and let it 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 too high with the temperature, or the caramel will burn. Let the mixture bubble over low heat for about 5-8 minutes. You want to create a thick caramel sauce that is still spreadable, so don’t overcook it.

4. Cut the bacon into small pieces, and 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. As soon as the cookie bar base has cooled, spread the beer caramel evenly on top. Spread the peanut butter on top as well (works best with a small spatula or the back of a spoon) and sprinkle everything with the potato-chips-pretzel-bacon-chocolate-chips mixture. Press a bit into the caramel and let cool down completely.

6. Take out of the pan and cut into twelve squares/bars. Drizzle everything with melted chocolate to your liking and serve.