Chocolate Bacon Bark Recipes

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.

Steps:

• Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
• Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.

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.