Bacon Bark Recipes

SUNNY'S BACON BARK

Steps:

• Preheat oven to 350F
• Prepare the nuts: In a small bowl add pecans, walnuts, maple syrup, brown sugar, paprika, pumpkin pie spice, a pinch of salt and a grind or two of pepper
• Stir until everything is coated, set aside
• Prepare the bacon
• In a small bowl add bacon, brown sugar, lemon zest, paprika, a pinch of salt (yes, bacon has salt, but a pinch goes a long way here) and a grind or two of pepper
• Mix with your hands to ensure all sides of chopped bacon are coated
• Spread coated bacon out on a non-stick baking sheet (or line it with non-stick aluminum foil) and cook until fat is rendered and the bacon looks almost done (flimsy, but wrinkled) and sugars are bubbling, about 8-10 minutes
• Combine the bacon and nuts
• Remove bacon from the oven and pour the contents of the nut bowl on the sheet
• Using a rubber spatula, stir and fold the bacon and nuts together until every thing is coated
• Spread out into one layer on the sheet
• Place back in the oven for 15 more minutes, stirring and spreading again halfway through
• Rest the Bacon Bark
• Turn off oven and open door, leaving the tray to rest for 15 more minutes
• Remove and allow to completely cool to room temperature
• Store in an airtight container

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.

CHOCOLATE BACON BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chips until two-thirds are melted. Remove from heat; stir until smooth. Stir in three-fourths of the bacon. Spread into prepared pan; top with remaining bacon (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container; refrigerate until serving.

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.