170 g soft butter, 100 g brown sugar, 100 g sugar, 1 egg, 2 tsp vanilla extract, 260 g wheat flour, 1 tsp baking powder, 5 tbsp + 80 ml Weihenstephaner Korbinian, 7 slices of bacon, 160 g chocolate drops, 240 g fudge, 2 tbsp peanut butter, 40 g salted crisps, 20 g salted pretzels
Whisk the soft butter with the brown and white sugar until creamy, then add the egg and vanilla extract and mix well. Sieve the wheat flour together with the baking powder into a dish and stir in 5 tbsp of Korbinian. Pan sear 3 slices of bacon and chop into small pieces. Fold into the dough together with 100 g of the chocolate drops.
Spread the dough on to a square baking tray lined with baking parchment, bake in preheated oven at 175° C for approx. 25 minutes. Leave until well cooled. Meanwhile, melt the fudge together with 80 ml Korbinian in a saucepan and boil down for 6 minutes. Spread the peanut butter on to the cookie and cover with the beer – fudge sauce.
Break the potato crisps and salted pretzels into large pieces. Pan sear the remaining 4 slices of bacon and chop into pieces, then mix in the crisps and pretzels. Spread the remaining chocolate drops (60g) on to the cookie, gently pressing the drops into the cookie. Decorate with melted chocolate coating and cut into pieces.