Tuesday, August 23, 2011

Chocolate Covered Bacon

I saw this recipe in a magazine, and being the hedonist I am, how could I resist?

12 thick-sliced bacon strips (about 1 pound)
12 wooden skewers
1 cup vanilla almond bark
1 cup chocolate almond bark
Optional toppings: crystallized ginger, finely chopped nuts, toasted coconut, kosher salt, brown sugar, heath bar, caramel, cayenne pepper, the list goes on and on!
Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan.  Bake at 400° for 20-25 minutes or until crisp. Cool completely.
In a microwave, melt candy coating; stir until smooth.
With pastry brushes, coat bacon on both sides with melted coatings (choose one type of chocolate for each strip). Sprinkle each piece of bacon with toppings as desired while candy coating is still warm.  Place on waxed paper and refrigerate until firm.

Tips: For the white chocolate, you may need to apply more than one coat to cover the bacon completely.  These actually look quite pretty when finished.  Bacon wrapped chocolate is a bit odd, I won't lie to you.  I thought the white chocolate covered ones were best, with the heath bar or caramel, which seemed to pair quite nicely with the flavor of the bacon.  It was also quite crunchy, which I liked.  It's a fun experiment, at the very least!  Enjoy!

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