Flourless Caramel Bacon Brownies

For the caramel sauce:
1. Cook bacon in a frying pan over medium heat until crispy. Remove bacon from the pan to a paper towel lined plate. Reserve 1/4 cup of the bacon fat for the brownie batter. Discard the rest of the fat or use it for another purpose.
2. Cook sugar in a medium pot over medium heat. Once the sugar starts to melt, swirl the pot a few times. As the sugar starts to turn amber in color, swirl the pot a few times and take off heat.
3. Very slowly add in the cream, 1-2 tablespoons at a time, while constantly whisking.
4. Return to medium heat and whisk in peanut butter until melted and combined. Remove from heat.
5. Set aside 1/4 cup of the caramel sauce in a separate bowl to use to pour over baked brownies.
6. Allow remaining caramel to cool and then add in the cooked bacon.

For the brownie batter:
1. Preheat oven to 350 F.
2. In a large bowl combine brown sugar, bacon fat, and canola oil with an electric mixer.
3. Beat in eggs one at a time. Add vanilla and coffee and mix together.
4. Add cocoa powder and beat to combine.
5. Pour brownie batter into a greased 9×9 baking dish. Pour the bacon-filled caramel sauce on top of the brownie batter and swirl it in with a spoon or knife.
6. Bake for 20-25 minutes or until batter is set. Remove from oven.
7. Use the reserved 1/4 cup of plain caramel sauce to pour over the top of the cooked brownies.