Chocolate Almond Bacon Bars Recipes

CHOCOLATE ALMOND BARK

Steps:

• Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
• In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

CHOCOLATE ALMOND BACON BARS

Steps:

• Heat 1 cup heavy cream almost to boiling.
• Melt dark chocolate in double boiler or microwave.
• Mix melted chocolate and cream. Stir in almonds.
• Pour mixture onto greased cookie sheet and freeze until firm.
• Fry bacon until crisp and chop finely.
• Heat 1/2 cup cream almost to boiling.
• Melt white chocolate in double boiler or microwave.
• Combine cream, melted chocolate, and bacon.
• Spread over dark chocolate layer.
• Place in freezer one hour.
• Cut bars to desired size and freeze.
• Melt semi-sweet chocolate in double boiler or microwave.
• Whisk in vegetable oil.
• Arrange bars on wire rack over pan and pour melted chocolate over to cover.
• Freeze before coating other side.
• Store in refrigerator.

CHOCOLATE ALMOND ROCA BAR

Steps:

• Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
• Sprinkle with the almonds and set aside.
• Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
• Pour in a thin stream over the almond/wafer base.
• Place in 350 Oven for 8 minutes until bubbly all over.
• Remove from the oven and sprinkle with Chocolate chips.
• Run the tines of a fork through the chips to spread.
• Set on counter to cool and cut into squares.

NO-BAKE CHOCOLATE-ALMOND OAT BARS

Steps:

• Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
• Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

SWEET AND SAVORY CHOCOLATE BACON BARK

Steps:

• Prepare a baking sheet by lining it with aluminum foil and set aside for now.
• Place the chocolate in a microwave-safe bowl and microwave in 1-minute increments until melted, stirring after every minute to prevent overheating.
• While the chocolate is melting, chop the bacon strips into small bits. Set aside approximately one-third of the bacon to be used to top the bark.
• Once the chocolate is melted and smooth, stir in the remaining two-thirds of the chopped bacon, and stir until the bacon bits are well-incorporated.
• Pour the chocolate onto the prepared baking sheet , and with an offset spatula or a knife, spread it into a thin layer about 1/4-inch high. While the chocolate is still wet, sprinkle the top evenly with the reserved chopped bacon and press down gently to adhere it to the surface.
• Refrigerate the bacon bark to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces by hand, and serve immediately. Chocolate bacon bark can be stored in an airtight container in the refrigerator for up to a week.