Playing with chocolate is fun, but dangerous to the waistline. When I experimented and came up with this recipe, it was delicious, but the look (as you can see pictured), leaves little to be desired. So, the recipe written is as I would change it if my waist could afford to eat 2 pounds of chocolate.
The recipe as pictured is with dark chocolate, but I believe the milk chocolate might work better. Also, the caramel wasn’t melted and drizzled, which I think is necessary. Next I used the wrong kind of salt. So, add it all up, I really should make it again, but I’m trying to stay away from sweets since the holiday sweets overload of 2013.
Salted Caramel Bacon Bark
Print recipe
| Prep time | 15 minutes |
| By author | Dish Ditty |
Ingredients
- 5 cups Chocolate Chips (dark, milk, etc. I think milk would be best with this one, although dark is pictured)
- 1 tablespoon Vanilla
- 4 Strips Bacon (cooked crispy)
- 1/2 cup Caramel pieces
- 1/2 teaspoon Coarse Kosher Salt
Optional
- 1 tablespoon Bourbon
Directions
| Step 1 | |
| In double boiler, melt chocolate. Mix in bourbon and vanilla. Crumble Bacon into chocolate and do a quick stir. Pour onto lined cookie sheet and spread with a spatula as evenly as you can. | |
| Step 2 | |
| In small bowl, melt caramel in microwave by heating it in 20 second increments, stirring in between until caramel is melted. Drizzle over chocolate. (Note: In the picture I didn't drizzle the chocolate with the caramel. I had thought that the caramel pieces would melt, but they didn't. The flavor was great, but it really should just be drizzled.) | |
| Step 3 | |
| Sprinkle evenly with coarse kosher salt. | |
| Step 4 | |
| Place in refrigerator and cool for at least 1 hour. Break by hand and store refrigerated in airtight container. | |
