Chocolate Almond Bacon Bars Recipes

CHOCOLATE COVERED BACON

Steps:

• Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and place an oven safe cooling rack on top.
• Line bacon on the cooling rack and bake for 12 to 25 minutes, depending on the thickness of your bacon. Flip once about halfway through and cook until deep golden brown and crisp.
• While bacon is cooling, break up chocolate into a bowl and microwave on 10 second intervals until the chocolate is beginning to melt. Stir to melt the chocolate completely.
• Dab off any leftover grease from the bacon with a paper towel then dip one end into the chocolate. Use a spoon to coat the bacon slice a little more than halfway up on both sides.
• Place coated bacon on wax paper or parchment paper. Continue until all the bacon is coated.
• Sprinkle each slice with about 1 teaspoon of chopped toppings if using and transfer the wax paper to the fridge, keeping it flat to let the chocolate set. About 1 hour.
• Enjoy and keep bacon stored in an airtight container in the fridge for up to 4 days.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

CHOCOLATE ALMOND BARK

Steps:

• Butter a baking sheet or use a silicone baking mat (preferred).
• Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
• Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.

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 COVERED BACON WITH ALMONDS

Steps:

• Preheat oven to 375 degrees F.
• Place bacon on a sheet tray and cook until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray.
• Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.

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.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

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.