Skip to main content

See also:

Chocolate covered candied bacon

You don't need a milkshake to bring all the boys to your yard with this savory sweet treat.
Amanda Johnson

I first came across chocolate covered bacon 3 years ago. It was in Whole Foods, and lying there on the shelf was Vosges Exotic Candy Mo's Bacon Bar. It looked interesting. And beautiful. I bought three. I barely received a bite out of any of those bars because my roommates devoured them the moment I entered the door. I realized this Mo, a Nashville girl and Vanderbilt graduate, had something going here.

Thus began my quest to make chocolate covered bacon deliciousness my own. I experimented with many different recipes and ways of dipping or covering the bacon in chocolate. After many flops and successes, I am proud to bring you my perfected chocolate covered candied bacon recipe. Dazzle your guests with an after dinner dessert at your next party. Or just give your significant other another reason to smile.

INGREDIENTS:

  • 1/2 pound of bacon
  • 1/2 cup brown sugar
  • 16 oz of melting chocolate

First begin by preparing your bacon. Taking kitchen shears, I cut the strips in fourths. As bacon comes in 1 lb packages, I normally cut the strips in half, then package one half back up and into the fridge.

Bacon is the key here. Bad bacon = bad dessert. Start with premium quality, thick cut bacon. And if you can get your hands on it, start with Benton's Bacon out of Nashville. That meat is delicious.

Preheat your oven to 400 degrees F. Line your baking sheets with aluminum foil and place your bacon pieces on top. Cover with half the brown sugar, and bake in the oven for 10 minutes.

Flip the bacon pieces and cover with the remainder of the brown sugar. Bake for another 10 minutes.

Remove bacon and allow to cool slightly. While cooling, prepare your melting chocolate (whether by stove or by microwave). I prefer dipping the entire piece of bacon into the chocolate, completely sumberging it. Others prefer the bacon only be half dipped. Your dipping style and technique is completely up to you.

Place the dipped pieces, not touching each other, onto a flat surface. Refrigeration will allow the chocolate to harden completely.

Serve immediately. Or store in a container in the fridge.

There will be no leftovers.

Comments