1. Fill a pellet grill hopper with Bear Mountain Maple Bourbon Pecan Pellets.
2. Set the temperature to 350 degrees, indirect heat.
3. Line a 9x13 metal grill-safe baking pan with parchment paper.

Topping

1. For the topping, in a large cast iron skillet, stirring occasionally, fry the bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon, and drain on a paper towel. Set aside. Reserve 2 tablespoons of the bacon grease for the crust. Discard the rest of the grease and wipe the skillet with a paper towel.
2. Return pan to medium heat, add pecans, and sprinkle the red pepper. Cook the pecans evenly, stirring constantly for 2-3 minutes until lightly toasted.
3. Remove pecans and place in a small mixing bowl. Crumble the bacon into
   the bowl and mix. Set aside.

Crust

1. While the bacon is cooking, in the bowl of a food processor, add flour,
   sugar, baking powder, salt, malted milk powder, egg, butter and bacon grease.
2. Pulse for 30 seconds at a time until mixture comes together. Don’t over
   process (it will be crumbly).
3. Press mixture evenly into prepared the grill-safe baking pan with parchment paper.
4. Sprinkle chocolate chips evenly over the crust. Set aside.

Filling and Finish

1. In the bowl of a stand mixer using the paddle attachment mix cream
   cheese, butter, maple syrup, maple flavoring and bourbon until smooth with no lumps.
2. Add in eggs and mix until just combined. Mix in powdered sugar until well combined. Spread filling over the crust.
3. Evenly sprinkle the pecan and bacon topping over the filling.
4. Bake for 45-60 minutes, until the top and edges are starting to turn golden brown.
5. The center will still be a little jiggly. It will set as it cools.
6. Let cool completely before cutting into bars.
7. Lightly sprinkle powdered sugar over the top of the bars.

This can also be served warm with some vanilla ice cream!

Note:

1. This recipe is best when served on the same day!
2. The bourbon can be submitted with 2 teaspoons vanilla extract.
3. If you need to make this dish a day head, leave the bacon off, and be sure to refrigerate the dessert overnight.
4. If the bats are not browning by the end of the cook, turn the pellet grill to 400°F for the final 10 minutes.