Dark Chocolate Brownies with Bacon-Salted Caramel

For the bacon salt: Cook a few strips of bacon (6 to 8) until very crisp: 350 degrees for about 25 minutes should do it. Let cool, then pulse in a food processor until finely chopped. Mix with 1/2 cup kosher salt. Store in the refrigerator until ready to use.

When ready to cook, set temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Mix the brownies according to package directions and pour into a greased pan. Drizzle approximately 2 tablespoons of the caramel sauce over the brownie batter. Sprinkle with approximately 1 teaspoon of the bacon salt. Place directly on the grill grate of your preheated Traeger.

Bake the brownies for 20-25 minutes, until the batter has started to set up. Remove from the grill and drizzle with 2 more tablespoons of caramel sauce and sprinkle with more bacon salt. Return to the grill for 20-25 more minutes, or until a toothpick inserted in the middle of the brownies comes out clean.

If you like extra caramel, drizzle another layer of caramel on the hot brownies and sprinkle with a final bit of bacon salt. Allow the brownies to cool completely before cutting them into squares. Clean your knife in between each slice to prevent the brownies from sticking to the knife. Enjoy!