Chocolate Covered Bacon


Chocolate Covered Bacon

I apologize, it’s been a while since I’ve updated the blog, BUT I figured I’d come back with a bang and post one of my favorite recipes – chocolate covered bacon!

photo (3)
how young we were!

Going to the Puyallup Fair has been an annual tradition with my family since
can remember and it’s something I always looked forward to. I was stoked when I got to take Kenneth for the first time when he moved up a few years ago. One of the food stands offered all sorts of weird (fried) foods so we tried Rocky Mountain Oysters and chocolate covered bacon! The “oysters” weren’t disgusting, but they weren’t great either. It’s just an odd indescribable texture. I remember examining the bacon and thinking, “this doesn’t look hard.” So I did some googling and gave it a shot. It’s actually super easy and delicious. It’s a salty-chocolaty goodness and doesn’t taste like chocolate covered meat. It’s just delightful! The best part is even if they
don’t turn out pretty, it doesn’t matter because they’re DELICIOUS (and surprisingly easy to make).

Chocolate Covered Bacon

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IngredientsIMG_4065

  • Bacon (about 12 strips), uncooked
  • 1 ½ cups semisweet chocolate chips (may need more or less depending on how much chocolate you cover the bacon with)

White chocolate drizzle (optional)

  • ¼ cup white chocolate chips
  • 1 tablespoon coconut or vegetable oil

DirectionsIMG_4068

  • Preheat oven to 400 degrees
  • Place a cooling rack inside a lipped cookie sheet (jelly roll pan)
  • Rinse the bacon under cold water for a few seconds and pat dry
    • (This helps prevent shrinkage while baking)
  • Place the bacon on the rack, bake for 10-12 minutes (You’ll
    want it somewhere between soft and crunchy)IMG_4081
  • Cool bacon and pat off excess oil with paper towels and cut strips into thirds
  • Melt chocolate chips until smooth
  • Place parchment paper on a baking sheet
  • Using a fork (or your fingers if you want to get messy) dip the bacon in the chocolate until covered and carefully set onto the parchment surface
    • Continue until all bacon is used (you may need to melt IMG_4082additional chocolate)
  • Place bacon in refrigerator until hardened (about 30-45 minutes)
  • Melt white chocolate chips and oil in microwave-safe bowl in 30-second intervals
    until smooth, pour into a small plastic bag (I used a small Ziplock bag) and cut a small hole in a corner
  • Drizzle white chocolate over bacon, place back into fridge until completely set
    • Store bacon in an airtight container in the refrigerator
      for up to 5 days

 

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