|½||cup WELCH’S® Concord Grape Jelly|
|⅓||pint SKIPPY® Creamy Peanut Butter Spread No Sugar Added|
|½||cup plus 1 tablespoon butter, softened and divided|
|1||tablespoon pure maple syrup|
|(12-ounce) can SPAM® Classic, sliced into 9 slices|
|12||slices thick-cut artisan raisin walnut bread|
|1||(8-ounce) package cream cheese, softened|
|9||slices Candied Bacon; recipe follows, cut in half|
|Suggested garnishes: Powdered sugar, additional pure maple syrup, chocolate covered candied bacon and strawberries|
|½||cup brown sugar|
|¼||cup plus 2 tablespoons lager beer|
|1||(12-ounce) package HORMEL® BLACK LABEL® Premium Cherrywood Bacon|
|Melted chocolate, if desired|
In small saucepan over high heat combine jelly, peanut butter spread, 1 tablespoon butter, and maple syrup. Bring to boil. Reduce to a simmer. Cook 8 to 10 minutes, stirring constantly, until mixture is reduced and thickened. Set aside to cool.
In large skillet over medium-high heat cook SPAM® Classic slices 3 to 5 minutes, or until browned.
Spread cream cheese on each slice of bread. On each of 6 slices layer 3 half pieces bacon and 1 ½ slices prepared SPAM® Classic. Spread with spoonful of cooled peanut butter jelly mixture. Top each with remaining bread slices. Butter outsides of sandwiches.
Heat panini press or panini grill pan. Cook sandwiches 5 to 7 minutes or until bread is toasted and filling is warmed. Serve sandwiches with suggested garnishes.
For the Candied Bacon
Heat oven to 400°F. Line a large, rimmed baking sheet with foil. Place baking rack on prepared sheet.
In small bowl, combine brown sugar and beer. Lay bacon on rack. Bake 10 minutes. Brush both sides of bacon with brown sugar mixture. Bake 10 minutes. Continue to baste and bake bacon 20 to 25 minutes, or until bacon is crisped and glazed. Remove bacon from rack.
Brush or dip pieces of bacon in melted chocolate, if desired. Let cool on parchment or waxed paper.