Cheesecake Blondie with Bacon and Chocolate Chips

• In a skillet over medium heat, cook bacon pieces until crispy, drain fat and set aside.
• Preheat oven to 375°F. Line a 9×13 baking dish with aluminum foil, letting the ends extend up the sides; spray with cooking spray.
• In a medium mixing bowl, combine flour, salt, baking soda. Set aside.
• For the dough mixture, in large stand mixing bowl, cream together the butter and sugar until light and fluffy (approximately 7-8 minutes). Beat in eggs and vanilla. Gradually add the flour mixture into the cream mixture until all is incorporated. Stir in the chocolate chips and ¼ cup of the bacon. Press the dough into prepared baking pan.
• For the cheesecake layer, in another mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, milk and vanilla on low speed until blended, do not over mix. Pour the cheesecake mixture over dough. Sprinkle remaining bacon.
• Bake until golden brown, approximately 45-50 minutes. Cool in pan on a wire rack.
• Place in the refrigerator for 4 hours before cutting (this will allow the cheesecake to set properly). Remove from foil and pan before cutting into bars.

Recipe created by Hatfield’s executive chef, Chef Jen.