Chocolate Covered Bacon With Almonds Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Thread the bacon slices onto 12-inch wooden skewers that have been soaked in water. Bake until cooked but not too crisp, 20 to 25 minutes. Let cool completely.
• While the bacon is cooling, set a glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water. Add the white chocolate to the bowl and heat until melted.
• Line another baking sheet with parchment. Dip the bacon strips in the white chocolate so they are mostly covered. Place on the parchment. Sprinkle the bacon with the chopped pistachios and use a rasp grater to grate the milk chocolate on top. Let the chocolate harden at room temperature before serving.

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.

Steps:

• Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely., In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired., Refrigerate until set. Store in refrigerator.

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:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

Steps:

• Preheat oven to 375 degrees F.
• Place bacon on a sheet tray and cook until crisp, about 25 minutes.
• Melt chocolate in double boiler over low heat.
• Dip crisp bacon in chocolate and place back on sheet tray.
• Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.

Steps:

• 1. Cut the bacon strips in half. Fry the bacon as flat as you can, and as crisp as you can. Do not burn!!! Remove from skillet to paper towel lined plate to remove as much fat as possible.
• 2. When you are done making your other candies using chocolate almond bark, dip the cooled bacon into the almond bark. I dip the bacon two ways: 1. Dip the entire strip of bacon and coat on both sides. Place on wax paper lined baking sheet. Refrigerate or freeze of 5-10 minutes or until chocolate bark hardens. 2. Dip 1/2 to 3/4 of a strip of bacon. Place on wax paper lined baking sheet, and refrigerate or freeze for 5-10 minutes to harden chocolate bark.
• 3. *** If you don't want the flat strips of bacon, cut each strip into 3 or 4 pieces. Fry until crisp, drain on paper towels. Cool completely. Dip completely in chocolate bark or dark chocolate chips. Let set before serving or storing in airtight container.
• 4. *** I also put a thin layer of peanut butter on bacon. Freeze for 10 minutes, then dip in the chocolate. *** Spread a little caramel topping on bacon, sprinkle with coarsely chopped pecans. Freeze for 15 minutes. Dip in chocolate. Sprinkle additional nuts on the chocolate layer and set on wax paper.
• 5. *** After all the bacon pieces are coated the way you choose to do them, let them harden, then drizzle with white chocolate or almond bark to decorate.

Steps:

• Heat large skillet on high; add bacon strips.
• Turn bacon strips over as needed with tongs.
• Cook back until it's reduced to about ¼ of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier).
• Drain bacon on papertowels to remove grease.
• While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
• Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
• Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.).
• Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
• Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place bacon on the prepared baking sheet, without overlapping.
• Bake in the preheated oven until slightly crisp, 15 to 20 minutes. Allow to cool on the sheet for 5 minutes before transferring to a plate lined with paper towels.
• While bacon is cooling, place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Line another baking sheet with clean parchment paper. Using tongs, dip 1 slice of bacon into the melted chocolate, turning to coat evenly. Place chocolate-covered bacon on the clean parchment; repeat with remaining bacon. Refrigerate until chocolate is hard.