Bacon Chocolate Bark Recipes

BACON CHOCOLATE BARK

Steps:

• Grill the bacon on a rack until crisp and drain on kitchen roll and cool
• Crumble the cooled bacon
• Toast the walnuts in a dry pan for 1 minute till golden and aromatic, tip into bowl
• Toast the fennel seeds and cardamom for 30 seconds
• Grind the toasted seeds with chilli flakes and sea salt in pestle and mortar
• Melt chocolate in a bain marie (glass bowl over pan of simmering water but make sure water does not touch base of bowl
• Stir in the spice mix
• Pour the chocolate on to baking tray lined with patchment
• Scatter over the crumbled bacon and the toasted walnuts
• Set in fridge then break roughly into shards and pieces
• Pack in bags and store in fridge for up to a week

BACON CHOCOLATE BARK RECIPE - (4.3/5)

Steps:

• Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350°F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate squares about 1-inch apart on prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin, even layer. Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.

BACON CHOCOLATE BARK

Steps:

• Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350ºF for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.

CHOCOLATE COVERED BACON STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
• Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
• Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
• Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
• Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

BACON BARK

Steps:

• Preheat the oven to 350 degrees F.
• To prepare the nuts: In a small bowl, add the pecans, walnuts, brown sugar, maple syrup, pumpkin pie spice, paprika and a pinch of salt and a grind or 2 of pepper. Stir until everything is coated and set aside.
• To prepare the bacon: In another small bowl, add the brown sugar, paprika, bacon, lemon zest, a pinch of salt and a grind or 2 of pepper. Spread out on a nonstick baking sheet and cook until the bacon is almost done and the sugars are bubbling, 8 to 10 minutes. Remove from the oven and add the nut mixture on to the sheet. Stir and fold with a spatula and spread everything out on the sheet again. Place back in the oven for 15 more minutes, stirring and spreading again halfway through. Serve warm, or allow to cool and break apart.

CHOCOLATE BACON BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chips until two-thirds are melted. Remove from heat; stir until smooth. Stir in three-fourths of the bacon. Spread into prepared pan; top with remaining bacon (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container; refrigerate until serving.

SWEET AND SAVORY CHOCOLATE BACON BARK

Steps:

• Prepare a baking sheet by lining it with aluminum foil and set aside for now.
• Place the chocolate in a microwave-safe bowl and microwave in 1-minute increments until melted, stirring after every minute to prevent overheating.
• While the chocolate is melting, chop the bacon strips into small bits. Set aside approximately one-third of the bacon to be used to top the bark.
• Once the chocolate is melted and smooth, stir in the remaining two-thirds of the chopped bacon, and stir until the bacon bits are well-incorporated.
• Pour the chocolate onto the prepared baking sheet , and with an offset spatula or a knife, spread it into a thin layer about 1/4-inch high. While the chocolate is still wet, sprinkle the top evenly with the reserved chopped bacon and press down gently to adhere it to the surface.
• Refrigerate the bacon bark to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces by hand, and serve immediately. Chocolate bacon bark can be stored in an airtight container in the refrigerator for up to a week.