Dark Chocolate Bacon Bark

One of the more unusual combinations I’ve seen in recent years that seems to work out great is Bacon Bark.

Now, dark chocolate bacon bark brings a twinkle to any mountain man’s eye.

Hello bacon.
Hello dark chocolate.
Hello almond crunch.

Even Selah was ready to help break up the Bacon Bark after it cooled.

Almost time to taste…

INGREDIENTS
16oz dark chocolate bits
1 cup almonds, sliced or chopped
7 strips of Bacon
2 tablespoons butter
2 teaspoons vanilla (or maple syrup)
cinnamon
brown sugar

DIRECTIONS
Lay a baking pan with a Silpat, or parchment.

Melt chocolate bits in a double broiler; placing a glass bowl over a simmering pot of water. While the chocolate melts, begin cooking the bacon. Keep chocolate hot until you are ready to sprinkle on topping. You can also use the microwave method: melt the chocolate in the microwave for 30 second at a time, stirring between each time.

Line a baking sheet with foil. Arrange bacon slices on the foiled pan. In a small bowl, melt butter. Stir in vanilla. Gently brush bacon slices with butter mixture. Sprinkle bacon with cinnamon, then brown sugar. Place baking sheet on center rack of cold oven. Turn oven to 400F. Let bake in oven for at least 17-25 minutes. Leave until bacon is golden brown and crisp. (Crisper is better. You don’t want chewy bacon.) While bacon cooks, chop almonds. Once bacon is cooled. Chop into small pieces.

Remove chocolate from double broiler. Mix half the bacon and almonds into the chocolate. Pour it onto your Silpat, leveling chocolate out. Sprinkle the remainder of almonds and bacon on chocolate. Place chocolate baking sheet in refrigerator for 30-60 minutes, or freezer for 20-25 minutes.

Print Friendly