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Maple Bacon Cheesecake Parfait took 2nd place at the Lambs Farm BBQ competition on October 17th. Chef/Creator, Mike Haracz used a smoker to candy and crumble thick cut bacon as a parfait topper. Delish!!!

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  1. 1. Candied Maple Smoked Bacon 10 Strips Thick Cut Bacon 4 T Real Maple Syrup Shortbread Crumble 10.6 oz Shortbread Cookies (about 20 cookies) 2 T Butter, Melted 2 T Real Maple Syrup Cheesecake Filling 3 T Lemon Juice 3 T Sugar 8 oz Cool Whip Topping 1 C Fresh Strawberries, cored and chopped 8 oz Cream Cheese (softened to room temp) 8 oz Mascarpone Cheese (softened to room temp) Directions 1. Set smoker to 225°F. Line strips of bacon on a wire rack and brush with maple syrup. Place on smoker for 1 hour. (Prepare Cheesecake Filling & Shortbread Crumble while bacon is smoking.) Flip bacon, brush other side with syrup and cook for an additional hour. Remove from smoker and let sit for 15 minutes. Coarsely chop cooled bacon and set aside until ready to use. 2. Whip together cream and mascarpone cheeses, lemon juice, and sugar until smooth. Gently fold in Cool Whip topping just until evenly incorporated. Fill a 16” piping bag* with the filling and keep refrigerated until ready to use. Chop fresh strawberries and set aside. * If you don’t have a piping bag, put the filling in a zip top plastic bag and cut one of the corners to make a hole for piping when ready to use. You may also spoon filling into the serving cups. 3. Crumble shortbread cookies. Blend with melted butter and maple syrup until evenly blended. 4. In 6-8 clear dessert cups or small glasses: Fill 1/3 of each glass with cheesecake filling. Layer fresh diced strawberries to another 1/3. Fill last 1/3 of glass with remaining cheesecake filling. Sprinkle 1 heaping tablespoon of the shortbread crumble on top. Finish by piping a small amount of filling on top, followed by 1 tablespoon of crumbled candied bacon. Garnish with sprigs of mint if desired. M a p le B a c on C h e e se ca ke P a r f a i t Ingredients Created by Mike Haracz, Corporate Chef & Co-founder AXE-Men BBQ Competition Team This recipe took 2nd in Desserts at the Lambs Farm BBQ Competition October 17, 2015. # B e s t M e a t o n t h e S t r e e t