Candied Bacon Peanut Butter Donut
- 1/3 cup SKIPPY® creamy peanut butter
- 1/3 cup whole milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1/2 cup firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground red pepper
- 1 (12-ounce) package Hormel® Black Label® thick-cut bacon
Instructions
Peanut Butter Glaze
In small bowl, whisk together peanut butter, whole milk, powdered sugar, vanilla extract and kosher salt until smooth.
Candied bacon
Heat oven to 350°F.
In shallow plate, stir together brown sugar, cinnamon and ground red pepper. Dredge bacon slices in sugar mixture, pressing to adhere. Place slices on lightly greased wire rack, side by side, over a jellyroll pan.
Bake 45 to 50 minutes or until crisp. Let cool completely and finely chop.
Bacon-Wrapped Donuts
- 3 strips HORMEL® BLACK LABEL® Premium Brown Sugar Bacon per donut
- as desired cake donuts
Instructions
Freeze donuts.
Wrap 3 slices of bacon on each donut. Grill on medium heat until bacon is crisp.
Peanut Butter and Jelly Donuts
- 1 cup raspberry jam
- 12 donuts
- 2 1/2 cups powdered sugar
- 1/3 cup whole milk
Instructions
In small bowl, stir raspberry jam until smooth. Transfer to a pastry bag, fitted with tip or squeeze bottle with long tip. Create holes in both sides of each donut and fill with raspberry jam.
In medium bowl, stir together peanut butter, powdered sugar, and milk until smooth. Add additional milk by the tablespoonful to achieve desired consistency. Dip each donut in glaze shaking off excess.
Garnish with chopped chocolate, melted chocolate, warm peanut butter, chopped peanuts or candied sprinkles, if desired.