Ingredients
1 pound bacon strips1 package (18-1/2 ounces) caramel swirl brownie mix (8-inch square pan size), such as Ghirardelli1/4 cup water3 tablespoons canola oil1 large egg, room temperature1/4 teaspoon ground chipotle pepper1/2 cup semisweet chocolate chips1 cup marshmallow creme1 cup hot caramel ice cream topping6 whole graham crackers, coarsely choppedCoffee ice cream, optional
Preparation
Preheat oven to 425°. Place a wire rack in a 15×10x1-inch baking pan. Place bacon strips in a single layer on rack. Bake until crisp, about 20 minutes. When cool enough to handle, chop bacon; set aside. Reserve 2 tablespoons drippings.
Reduce oven setting to 325°. Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine brownie mix, water, oil, egg, chipotle powder and reserved bacon drippings. Stir in chocolate chips and half the chopped bacon. Transfer to prepared pan. Swirl in caramel packet included with brownie mix. Bake and cool as package directs.
Serve brownies with marshmallow creme, caramel, graham crackers, remaining bacon and, if desired, ice cream.
