Smoked Bacon Candy Recipe

Start by Marinading the bacon overnight. Drizzle the Maple syrup onto the bacon...

Sprinkle with the rub...

And spread the rub and maple syrup all over the bacon, layering the bacon in a container that can be covered and refrigerated. Refrigerate at least 4 hours and as long as 12 hours.

Remove the bacon from the refrigerator and rub into the bacon the brown sugar. Be sure to fully coat the bacon on both sides.

The bacon should look like this when you are done, with all the brown sugar glazed over the bacon and wet from the maple syrup.

In a 225 degree preheated smoker, lay the bacon onto the grill leaving a little bit of space between each slice so the smoke can get around the bacon. Smoke for 1 hour at 225 degrees.

While the smoker is doing it's job, combine the 1/2 cup of Brown Sugar, 1/2 cup Maple Syrup and 1/4 cup Molasses in a bowl. Mix well and microwave for 30 seconds. Stir/whisk well and make sure the brown sugar is fully dissolved. If it is not, return to the microwave and cook for 30 more seconds. Set aside until the next step.

After 1 hour, brush the glaze created in the previous step onto the bacon.

Flip the bacon and glaze the other side...

Cover and smoke for 1 more hour

Remove from the smoker and place on wax paper that was lightly coated with Pam cooking spray, leaving room between each so they don't stick together.

Place the white chocolate chips in a small bowl. Microwave on high for 30 seconds, stir... if not melted, repeat by microwaving for 30 more seconds. Drizzle on the bacon. Refrigerate for 20 minutes to let the white chocolate set.

Place the semi-sweet chocolate chips in a small bowl. Microwave on high for 30 seconds, stir... if not melted, repeat by microwaving for 30 more seconds. Drizzle on the other side of the bacon. Refrigerate for 20 minutes to let the white chocolate set.

Cut into chunks and serve! Refrigerate leftovers.