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1
Preheat the oven to 350.
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2
Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang.
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3
Spray the paper with vegetable oil spray.
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4
In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes.
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5
Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.
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6
Using a handheld electric mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended.
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7
Add the flour and salt and beat until moistened crumbs form.
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8
Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.
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9
Meanwhile, wipe out the bowl used to make the crust.
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10
In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes.
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11
Drain the bacon on paper towels and let cool.
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12
In the bowl, toss the coconut with the chocolate chips, almonds and bacon.
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13
In another bowl, whisk the dulce de leche with the condensed milk; pour two-thirds of it in the crust.
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14
Lightly press the coconut-bacon mixture over the dulce de leche.
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15
Drizzle the remaining dulce de leche mixture on top.
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16
Bake the bars for 35 to 40 minutes, until lightly browned on top.
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17
Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour.
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18
Carefully remove the bars from the pan and peel off the paper.
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19
Cut into bars and serve.
