Chocolatealmondbaconbars Recipes

CHUNKY CHOCOLATE AND ALMOND BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
• In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
• Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

CHOCOLATE ALMOND NO BAKE PROTEIN BARS

Steps:

• Line an 8×8 square pan with parchment paper and set aside.
• Combine almond meal and coconut in a food processor and grind together until fine mixture is formed. Pour into large mixing bowl and add the remaining dry ingredients. Grinding the almond meal and coconut is optional, so if you don't have a food processor or blender, that's fine! Instead, mix dry ingredients together in a large bowl. Just make sure the coconut you use is finely shredded. Mix well. Texture will vary, just slightly.
• In a separate small mixing bowl, combine maple syrup or honey, hot water, and vanilla extract. Stir all together and add to your dry ingredients..
• Mix well with wooden spoon or hands. If the batter gets too thick, just add more hot water or even a little honey. If it's too wet, add more protein powder or flour of choice.
• Press batter into a baking dish. Feel free to press any fresh fruit or dried fruit on top. Skip if you prefer. (See notes for best fruit choices).
• Next melt your dark chocolate chips. Place dark chocolate in a bowl with 1 tsp coconut oil. Microwave in 30 second increments, stirring after each 30 seconds, until mixture is melted and glossy. This may be done on the stove top as well.
• Pour the melted chocolate over the bars and spread evenly. Sprinkle with sea salt. Let bars cool in fridge for 30 minutes then cut into 9 to 12 squares (you choose the size).
• Keep refrigerated.

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.

CHOCOLATE ALMOND BACON BARS

Steps:

• Heat 1 cup heavy cream almost to boiling.
• Melt dark chocolate in double boiler or microwave.
• Mix melted chocolate and cream. Stir in almonds.
• Pour mixture onto greased cookie sheet and freeze until firm.
• Fry bacon until crisp and chop finely.
• Heat 1/2 cup cream almost to boiling.
• Melt white chocolate in double boiler or microwave.
• Combine cream, melted chocolate, and bacon.
• Spread over dark chocolate layer.
• Place in freezer one hour.
• Cut bars to desired size and freeze.
• Melt semi-sweet chocolate in double boiler or microwave.
• Whisk in vegetable oil.
• Arrange bars on wire rack over pan and pour melted chocolate over to cover.
• Freeze before coating other side.
• Store in refrigerator.