Salted Caramel Beer Sauce Waffle Dessert

Bacon, Waffles, Ice Cream and Caramel Sauce!

If you haven’t tried my Bacon Waffles or read the “Ice Cream/Waffle Bacon/Waffle” story read how this all started with my Bacon Belgian Waffle post.

Our son Paul and his wife, Brooke are opening a brewery in Roundtop, Texas sometime in the Spring 2020 and I’ve been experimenting with different things he might want to try for the Brewery and came up with this idea for a dessert. This would definitely be a shared dessert although when I made it for the blog I gave it to my husband and told him that he didn’t have to eat it all, just give it a taste. Well, he cleaned his plate.

My first experiment was with chocolate sauce and syrup on the plate and waffle then I got the idea of using a beer caramel sauce and that was delicious. I used a Northeast Brewing Company Old Rasputin Russian Imperial Stout. I don’t drink beer; and never have but I have to say this Salted Beer Caramel Sauce was delicious; there’s this mysterious taste that lingers after a bite and I’m sure it’s the beer.

Something different I’m doing now is instead of only a half piece of bacon on each waffle (why did I never try this before?) I’m going to chop up a whole slice of bacon and scatter it over the batter of each waffle; that way you will get a bacon bite with each bite of waffle. I may still use a little pure maple syrup on the plate just because a waffle needs it’s syrup.

Whether this makes the brewery’s list of menu desserts or not, I hope you will give it a try. If not for dessert, then make it a Sunday night dinner.

BLAST FROM THE PAST: My Peanut Butter Shadow Cookie is one of my all time favorites. This recipe has had 30,200 views. That’s amazing. I’ve updated a note saying that my original recipe uses 1/2 cup chocolate chips melted and I do not normally dip the tops of the cookies in the chopped nuts. Try them either way.

What few ingredients for such a wonderful filling dessert (dinner).

Caramel sauce ingredients. Use a stout beer.

Put the sugar and beer in a sauce pan and bring to a boil.

This will boil to the top and I was using a 4 quart saucepan. Do not stir after it starts to boil.

After it cooks the required amount of time, add the butter and the salt.

This is the flaky sea salt I used. I forgot to give the ice cream a sprinkle of the salt. I will definitely do that the next time; and, yes, there will be many more times I make this dessert.

The sauce will thicken and when completely cool pour into a jar and refrigerate until you are ready to make this delicious dessert/dinner. You may want to microwave the sauce a little to warm it/thin it before serving.

Sprinkle the raw bacon pieces on top of each waffle section.

See how that bacon just infuses itself into the waffle.

Drizzle some caramel sauce on the plate, top with bacon waffle. I drizzled with some pure maple syrup (waffle always needs syrup) and more caramel sauce and the ice cream, more sauce and then a good sprinkle of crispy bacon pieces.

This one I tried with the caramel sauce and chocolate sauce. We all agreed, no need for the chocolate sauce; it takes away from the salted beer caramel flavor. Just wanted you to see what it looked like.

Salted Beer Caramel Waffle Dessert


  • For Waffle:
  • boxed waffle mix
  • 1 lb. bacon
  • caramel sauce
  • pure maple syrup
  • For Caramel Sauce:
  • 2 c. granulated sugar
  • 1/2 c. beer dark (I used a stout)
  • 10 Tbsp. unsalted butter softened, cut into cubes
  • 1 c. heavy cream room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. flaky sea salt


  1. Reserve one piece of raw bacon for each waffle you intend to make. Fry the other bacon, drain, and chop to be sprinkled over the dessert later.
  2. For the sauce: Put the sugar and beer in a 4 quart heavy bottom saucepan over high heat. Stir the mixture until the sugar has dissolved and then quit stirring the pot.
  3. Boil the mixture without stirring (If you stir it will cause crystallization)until the caramel reaches a deep amber color. You can swirl the pan to loosen things up but do not stir. Add the butter a piece at a time and stir until all the butter has melted. Remove pan from heat and slowly whisk in the cream, vanilla and the salt until well combined.
  4. Return pan to medium-high heat, cooking until slightly thickened, about 4-5 minutes. Allow sauce to cool for ten minutes and then transfer to a glass jar. Cool completely then top with lid and refrigerate until ready to use. This will keep in the refrigerator for a couple of weeks if it last that long. You may want to heat the sauce a little before drizzling over your waffle.
  5. Waffle: Make the waffle mix according to the box directions. Heat your waffle iron, (I spray mine with cooking spray). Have your bacon already cut up in pieces. I use one slice per waffle. Pour your waffle mix onto the hot waffle iron and quickly top with the chopped RAW bacon. Close lid and wait for the delicious aroma to fill the kitchen. Remove waffle, drizzle plate with caramel sauce, top with waffle, drizzle a little maple syrup on waffle, then caramel sauce then ice cream, then another drizzle of caramel sauce and top with fried bacon crumbles.

Recipe Notes

Knife and fork in hand, DIG IN. Enjoy. I think of my mother everytime I made waffles and bacon and now will think of her when I make this dessert.

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