Bacon Magic Bars

Preheat the oven to 350° F / 180º C. Line a 9 x 13-inch / 33 x 23 cm metal baking pan with parchment paper, leaving a slight overhang. Spray the parchment paper with non-stick cooking spray.

In a medium saucepan, set over medium-high heat, melt the butter, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

Using a handheld electric mixer, beat the sugar, vanilla and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moist crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, or until the crust is set and lightly browned.

Meanwhile, cook the bacon in a skillet, until browned and crisp, about 5 minutes. Drain the bacon on absorbent paper towels and let cool. In a clean mixing bowl, toss the coconut with the chocolate chips, almonds and bacon.

In a separate bowl, whisk the dulce de leche with the condensed milk. Once the crust is ready, pour two-thirds of the mixture over the cooked crust. Lightly press the coconut-bacon mixture over the dulce de leche. Drizzle the remaining dulce de leche mixture over the top.