Preparation

• Generously butter a parchment paper-lined cookie sheet.

• For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavy-bottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble.

• Whisk in the cashews and bacon.

• Using a spoon coated in butter or a nonstick spatula, spread the caramel onto the prepared cookie sheet.

• Let cool completely, about 30 minutes.*

• Meanwhile, preheat oven to 325 degrees.

• Spray a 18-by-13-inch pan with nonstick cooking spray, then line with parchment paper.

• Using a double boiler, melt the butter and chocolate together.

• Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture.

• With the mixer on medium, add the sugar to the bowl in a steady stream.

• Add the eggs 1 at a time, followed by the vanilla.

• Add the cream cheese, 1 tablespoon at a time, until blended smooth.

• Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined.

• Evenly spread the batter onto the pan and bake for 10 minutes, or until the top of the brownies is slightly set.

• Remove from the oven and sprinkle with the brittle.

• Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie.

• Let cool before serving.

* At this point, the brittle can be broken into large chunks and stored between layers of parchment paper in an airtight container. If using immediately, cool, then break or chop into small pieces before making the brownie base.