I made these bacon treats a couple of months ago and they were a big hit at a card party. This is a recipe by the team of Patrick and Gina Neely which was mentioned in the March “bacon” issue of the Food Network Magazine. I have changed the directions but the ingredients are the same. Only three ingredients and so simple to make! Chocolate + bacon – what is not to love ❤ I chose this sweet and salty recipe for Fiesta Friday #16 over at The Novice Gardener to kick the party up a notch!
Chocolate Covered Applewood Bacon
- 16 slices any applewood smoked bacon, thick cut; I used Nueskes
- 3 (4 oz.) bars, semisweet chocolate, broken into squares; I used Ghiradelli chocolate
- 1 (4 oz.) bar white chocolate, broken into squares; again I used Ghiradelli
Cook the bacon until crisp and set aside. It is important to use a thick cut of bacon to keep it from breaking with the weight of the chocolate!
Melt the semisweet chocolate in a double boiler; remove from the heat once the chocolate is smooth. My copper double boiler from France was perfect for this recipe. It was suggested to dunk the bacon into the chocolate but instead I held a piece of bacon in the chocolate and using a drizzling dessert spoon I poured the chocolate over the bottom 2/3’s of each bacon strip, covering both sides. Let the excess drip off and lay on a piece of a parchment lined baking sheet until the chocolate hardens.
Melt the white chocolate until smooth and drizzle it over the chocolate covered bacon. Put the tray in the refrigerator for about 30 minutes until the chocolate is set.
Recipe by cooking with aunt juju