Instructions

1. Cook bacon (3 or 4 stripes) either on the stove top or in the oven until crisp. Set aside.
2. Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
3. Add eggs, bourbon and vanilla extract. Beat until well incorporated.
4. In a separate bowl, combine flour, quick oats and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.
5. Add toffee pieces, mini marshmallows, chocolate chips and bacon pieces. Mix into dough.
6. Chill Dough 15-30 minutes. Preheat oven to 350°F.
7. Spoon 3 tablespoons of dough onto a parchment lined baking sheet. Bake for 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.
8. To make the sandwiches, combine milk chocolate and heavy cream in a microwave safe bowl. Microwave for 60 seconds. Whisk until smooth. Add bourbon and whisk into chocolate sauce. Spoon chocolate sauce onto the backside of a cookie.
9. Microwave the marshmallows on parchment paper, 10 at a time. Microwave for 10 seconds. Gently toast with a kitchen torch. Spoon marshmallows onto the backside of a cookie.
10. Smoosh together two cookies, one with a marshmallow and one with chocolate sauce to create a sandwich.