Dark Chocolate Bacon Bark Recipes

DARK CHOCOLATE BACON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

CARAMEL BACON BARK

Steps:

• 1. Line a 15x10 inch jelly roll pan with parchment paper or non stick foil; set aside. In a small saucepan combine the sweetened condensed milk and the caramels over low heat for about 10 minutes;stirring continuously until the caramels are completely melted.
• 2. Melt the chips in a microwave safe bowl and heat in 30 second intervals stirring after each 30 seconds until smooth and silky..add the butter to the chocolate and stir to blend.
• 3. Pour the chocolate onto the prepared jelly roll pan evenly then sprinkle the bacon pieces and nuts over the chocolate before it sets. Now drizzle the caramel over top.
• 4. Place the baking sheet in the refrigerator until the chocolate hardens,about 25 minutes..after it hardens, break into pieces and enjoy.

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT

Steps:

• Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
• Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.

DARK CHOCOLATE BACON BARK

Steps:

• Preheat oven to 350°. Spread the macadamia nuts on a baking sheet, and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop.
• Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second intervals until just melted. Stir until smooth. Add the remaining chocolate, and stir until melted. Stir in the macadamia nuts, pomegranate seeds, and half of the bacon until evenly coated.
• Pour the mixture onto the prepared baking sheet, and spread it into a 12x8-inch rectangle. Sprinkle the remaining bacon evenly on top, and then sprinkle the flaky sea salt all over. Refrigerate until firm enough to cut, about 10 minutes. Chop bark into 3-inch pieces.

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.

BACON CHOCOLATE BARK

Steps:

• Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350ºF for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.

BACON BARK

Steps:

• In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.
• Place cooked bacon onto plate lined with paper towels to absorb the grease.
• Chop bacon to desired size and set aside.
• Chop almonds and set aside.
• Line a baking sheet with parchment paper.
• Fill a small sauce pan with 1-2 inches of water.
• Bring water to a boil.
• Place a heatproof bowl over saucepan and add chocolate chips.
• Melt chocolate slowly in double boiler, stirring continuously.
• Once all chocolate is melted, pour over parchment paper.
• Using a rubber spatula, spread chocolate evenly over baking sheet.
• Sprinkle with almonds and bacon.
• Set baking sheet in refrigerator until chocolate has cooled.