CHOCOLATE COVERED BACON STRIPS
This is the perfect marriage. The sweetness of chocolate and the saltiness of bacon. What could be better?
Provided by Denise
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 9 g, Cholesterol 10.1 mg, Fat 9.1 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 4 g, Sodium 213.3 mg, Sugar 7.6 g
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.
Nutrition Facts : Calories 167 kcal, Carbohydrate 18 g, Cholesterol 7 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 116 mg, Sugar 15 g, Fat 11 g, ServingSize 12 ounces bark (12 servings), UnsaturatedFat 0 g
CARAMEL BACON BARK
The original recipe is by skinny Sometimes-- I have changed it up a bit because I love a lot of real bacon--bacon lovers you know what I'm talking about! LOL--this makes a great gift/treat for the coming holidays too! Simple and delicious and it uses all my favorite ingredients---like sweetened condensed milk....
Provided by Pat Duran
Categories Other Snacks
Time 15m
Number Of Ingredients 6
Steps:
- 1. Line a 15x10 inch jelly roll pan with parchment paper or non stick foil; set aside. In a small saucepan combine the sweetened condensed milk and the caramels over low heat for about 10 minutes;stirring continuously until the caramels are completely melted.
- 2. Melt the chips in a microwave safe bowl and heat in 30 second intervals stirring after each 30 seconds until smooth and silky..add the butter to the chocolate and stir to blend.
- 3. Pour the chocolate onto the prepared jelly roll pan evenly then sprinkle the bacon pieces and nuts over the chocolate before it sets. Now drizzle the caramel over top.
- 4. Place the baking sheet in the refrigerator until the chocolate hardens,about 25 minutes..after it hardens, break into pieces and enjoy.
BACON CHOCOLATE BARK
Bacon Chocolate Bark
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 107 kcal, Carbohydrate 11 g, Cholesterol 5 mg, Protein 2 g, SaturatedFat 4 g, Sodium 106 mg, Sugar 8 g, Fat 7 g, UnsaturatedFat 2 g
DARK CHOCOLATE BACON BARK
Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Spread the macadamia nuts on a baking sheet, and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop.
- Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second intervals until just melted. Stir until smooth. Add the remaining chocolate, and stir until melted. Stir in the macadamia nuts, pomegranate seeds, and half of the bacon until evenly coated.
- Pour the mixture onto the prepared baking sheet, and spread it into a 12x8-inch rectangle. Sprinkle the remaining bacon evenly on top, and then sprinkle the flaky sea salt all over. Refrigerate until firm enough to cut, about 10 minutes. Chop bark into 3-inch pieces.
CHOCOLATE BACON BARK
Sweet, salty, crunchy, smooth-bacon and chocolate is a match made in heaven in this chocolate bacon bark. -James Schend, Taste of Home Deputy Culinary Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 129 calories, Fat 9g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
BACON BARK
Two words. Three ingredients. Say it and I'm yours.
Provided by The Bacon Princess Blog
Time 30m
Yield 5
Number Of Ingredients 0
Steps:
- In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.
- Place cooked bacon onto plate lined with paper towels to absorb the grease.
- Chop bacon to desired size and set aside.
- Chop almonds and set aside.
- Line a baking sheet with parchment paper.
- Fill a small sauce pan with 1-2 inches of water.
- Bring water to a boil.
- Place a heatproof bowl over saucepan and add chocolate chips.
- Melt chocolate slowly in double boiler, stirring continuously.
- Once all chocolate is melted, pour over parchment paper.
- Using a rubber spatula, spread chocolate evenly over baking sheet.
- Sprinkle with almonds and bacon.
- Set baking sheet in refrigerator until chocolate has cooled.
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- Line an 8×8 or 9×9 pan with parchment paper or aluminum foil and spray generously with non-stick cooking spray. Let edges of parchment/foil overhang pan for easy removal.
- Preheat oven to 375°F. Place bacon in single layer on an aluminum foil-lined baking sheet. Sprinkle with brown sugar and rub in lightly. Cook until golden brown and crispy, about 18-22 minutes. Remove to plate and allow to cool. Cut into bite-sized pieces.
- Meanwhile, place chocolate chips in a microwave-safe bowl and heat in microwave in 30 second intervals, stirring between each, until melted. Do not overheat, or chocolate will burn.
- Pour a thin, even layer of melted chocolate into pan and smooth with spatula. Place in freezer to harden, about 10 minutes.
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- In a double boiler, or using a baking bowl over a sauce pan, melt your chocolate on low heat stirring constantly.
- Once the chocolate is melted, turn off the heat. Chop the bacon into bite sized pieces or crumble it directly into the bowl of chocolate. Reserve a heaping spoonful of bacon to top the bar. Mix remaining bacon into the chocolate until every piece of bacon is covered
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- Start with making the Salted Coconut Caramel. Heat a small saucepan over medium-low. Add coconut sugar, coconut cream and salt. Stir until dissolved. Let the mixture simmer for about 10 minutes. The caramel will thicken as it cools.
- To test, take the saucepan off the heat. Spread a little sauce on a saucer and place in the freezer for a few minutes. If the caramel doesn’t harden (enough), return the saucepan to the stove and simmer a little longer. Let the caramel sauce cool to room temperature (the fridge will speed this up).
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