Dark Chocolate Caramel Bacon Bark

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SERVINGS
12
PREP TIME
5
MIN
COOK TIME
25
MIN
TOTAL TIME
30
MIN
DIFFICULTY
Medium
  • 6 STRIPS FARMER JOHN CLASSIC BACON 
  • 2 CUPS SUGAR
  • 1/2 CUP WATER
  • 1 STICK BUTTER
  • 1/2 CUP HEAVY CREAM
  • 24 OZ. SEMI-SWEET CHOCOLATE CHIPS
  • 1/4 CUP PECANS
  • 1 TSP. SEA SALT 
  1. COMBINE THE SUGAR AND WATER IN A PAN OVER MEDIUM HEAT. WHEN THE SUGAR CRYSTALS HAVE DISSOLVED, TURN THE HEAT UP TO HIGH AND ALLOW THE MIXTURE TO BOIL. ADD STICK OF BUTTER, STIRRING OCCASIONALLY FOR ABOUT 5 MINUTES OR UNTIL MIXTURE TURNS A BROWNISH COLOR. ADD THE CREAM AND STIR TO COMBINE THOROUGHLY. SET THE CARAMEL ASIDE.
  2. COOK THE BACON; SET ASIDE TO DRAIN. CRUMBLE.
  3. LINE A 9×9 BAKING DISH WITH WAX OR PARCHMENT PAPER. MELT CHOCOLATE CHIPS OVER A DOUBLE BOILER OR IN A MICROWAVE AND POUR HALF OF IT ONTO THE BOTTOM OF THE BAKING DISH. SPREAD THE CHOCOLATE EVENLY, SPRINKLE THE PECANS AND 3/4 OF THE BACON CRUMBLES ON TOP OF IT, AND PLACE IN THE REFRIGERATOR UNTIL THE CHOCOLATE SETS. ONCE COMPLETE, REMOVE FROM THE REFRIGERATOR AND POUR THE CARAMEL SAUCE EVENLY INTO THE BAKING DISH, OVER THE CHOCOLATE. ADD THE REMAINING CHOCOLATE ON TOP OF THE CARAMEL, SPREADING EVENLY ACROSS THE BAKING DISH, AND SPRINKLE THE TOP WITH THE REST OF THE BACON CRUMBLES AND SEA SALT. PLACE IN THE REFRIGERATOR UNTIL COMPLETELY CHILLED.
  4. PULL THE WAX PAPER OUT OF THE BAKING DISH WITH THE DARK CHOCOLATE BACON BARK INSIDE AND SET IT ONTO A CUTTING BOARD. CUT THE BARK INTO PIECES WITH A KNIFE OR BREAK IT UP. IF IT’S A LITTLE TOO HARD TO CUT, LET IT SIT OUT FOR 15 MINUTES OR SO AND TRY AGAIN.

 

INSPIRATION: HONEY AND LIME