DARK CHOCOLATE BACON BARK
Makes 8 to 10 servings
Number Of Ingredients 5
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.
DARK CHOCOLATE BARK
Steps:
- Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.
Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams
CHOCOLATE BACON BARK
Sweet, salty, crunchy, smooth-bacon and chocolate is a match made in heaven in this chocolate bacon bark. -James Schend, Taste of Home Deputy Culinary Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 129 calories, Fat 9g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
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.
Nutrition Facts : Calories 167 kcal, Carbohydrate 18 g, Cholesterol 7 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 116 mg, Sugar 15 g, Fat 11 g, ServingSize 12 ounces bark (12 servings), UnsaturatedFat 0 g
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