3742. CHOCOLATE, CARAMEL, MARSHMALLOW, WHISKEY and BACON BARK

1 1/2 cups semi-sweet chocolate chips

2 cups mini-marshmallows
1 tablespoon butter
1 tablespoon whiskey
Approximately 25 caramels, unwrapped
2-3 strips of crisp bacon

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.} Set aside.

In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. {Be careful not to scorch, even when it looks like it's not fully melted it will continue to melt as you stir, so err on the side of caution.}

Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.

Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.

Pour onto set chocolate layer and, working quickly, smooth evenly. {If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}

Return to freezer and freeze for another 15 minutes.

Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.

Pour over marshmallow layer and spread evenly. {And quickly! It will cool fast.}

Return to freezer for 15 more minutes.

Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.

Freeze for a final 15-30 minutes or until completely set.

When ready to cut, remove bark by gently pulling on foil flaps, then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.

{Keep refrigerated. Bark becomes slightly gooey & floppy at room temp.}

bacon recipe source: Dianna Muscari (@TheKitchenPrep), The Kitchen Prep, September 10, 2012; adapted from Whiskey Disks, Hammerstone's Whiskey Disks, PO Box 269, Chocorua, NH 03817

3722. DARK CHOCOLATE BARK with CANDIED MAPLE BACON and SEA SALT

yields 12 servings


8 slices thick cut bacon
1/4 cup pure maple syrup
100 grams (3.5 oz) 90% dark chocolate
100 grams (3.5 oz) 70% dark chocolate
1 tablespoon maple syrup
1/4 teaspoon smoked sea salt

Preheat oven to 275°F. Line a cookie sheet with a pice of wax or parchment paper and set aside.

Lay bacon on a separate baking tray or cooling rack set over a baking tray and brush with 1/4 cup of maple syrup. Turn once and brush other side. Cook bacon for approximately 90 minutes. Check often to make sure it is cooking evenly.

When bacon is golden and looks completely cooked, remove from oven and lay on cooling racks (otherwise as it cools, it will get stuck to the pan) to cool completely. Chop the bacon when it is cool and set aside until needed.

Fill a small saucepan with about two inches of water. Set in on high heat until it boils, then lower to a simmer. Place a small metal bowl over the pan (but make sure the bowl doesn't touch the water).

Put the chocolate and maple syrup in the bowl and allow it to melt completely. Remove from the heat and stir in the bacon pieces.

Pour the chocolate out onto the wax paper/parchment paper lined cookie sheet from step 1. Flatten out with a spatula until thin enough to be able to break up later. Sprinkle with the sea salt all over and place in refrigerator or freezer until only just hardened (no more then 20-30 minutes).

Break bark up into chunks and store in an airtight container in the fridge.


bacon recipe source: Elizabeth Nyland (@GuiltyKitchen), Guilty Kitchen, July 4, 2013

3506. BACON CHOCOLATE BARK

makes four servings

 

 

2 slices thick-cut bacon

1 tablespoon caramel sauce

2 1 oz. squares bittersweet chocolate, unwrapped 

 

Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350 degrees 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 square about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. 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.

 

Note: If you are using a chocolate candy bar, reduce baking time to 2 to 3 minutes or until softened. Spreading is not necessary.

 

 

bacon recipe source: Better Homes and Gardens

3099. BACON OREO TRUFFLES

makes approximately 48 


1 package cream cheese, softened 
3 cups crushed Oreos, creme included
12 strips of bacon, cooked and crumbled 
white chocolate bark

Process Oreos into a fine crumb in a food processor. Mix Oreo crumbs and cream cheese until blended. Stir in crumbled bacon. Roll tablespoon of mix into ball shape (should make around 48). Let chill. Melt bark and dip truffles into bark. Let chocolate set and then enjoy.


bacon recipe courtesy of: Becky, The Cereal Baker, November 30, 2010