Chocolate Bacon Food

CHOCOLATE COVERED BACON STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
• Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
• Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
• Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
• Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

CHOCOLATE-COVERED BACON

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Thread the bacon slices onto 12-inch wooden skewers that have been soaked in water. Bake until cooked but not too crisp, 20 to 25 minutes. Let cool completely.
• While the bacon is cooling, set a glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water. Add the white chocolate to the bowl and heat until melted.
• Line another baking sheet with parchment. Dip the bacon strips in the white chocolate so they are mostly covered. Place on the parchment. Sprinkle the bacon with the chopped pistachios and use a rasp grater to grate the milk chocolate on top. Let the chocolate harden at room temperature before serving.

CHOCOLATE COVERED BACON

Steps:

• Heat large skillet on high; add bacon strips.
• Turn bacon strips over as needed with tongs.
• Cook back until it's reduced to about ¼ of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier).
• Drain bacon on papertowels to remove grease.
• While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
• Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
• Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.).
• Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
• Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.

CHOCOLATE-COVERED BACON

Steps:

• Gather the ingredients.
• Prepare bacon according to package directions, either on stovetop or in oven. Cook bacon until it is crispy.
• Once bacon is cooked, drain fat and let cool, then pat both sides of bacon with a paper towel to remove any lingering fat.
• Melt chocolate in a double boiler or in microwave. If you are using chocolate candy coating, simply melting it is fine. If you are using real chocolate, temper it so that it remains shiny and hard at room temperature.
• Holding a strip of bacon at the top, carefully dip most of it into melted chocolate. If you have trouble dipping bacon, use a spoon to pour melted chocolate over bacon until both sides are covered to your liking.
• Lay chocolate-dipped bacon on a tray or plate covered with waxed paper. While chocolate is still wet, sprinkle top with flaked sea salt, chopped toasted nuts, or any other toppings you'd like. Repeat until all of the bacon is covered with chocolate.
• Refrigerate tray to set chocolate for about 15 minutes. Once set, let bacon come to room temperature, and it's ready to eat!

GINA'S CHOCOLATE COVERED BACON

Steps:

• Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
• Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.

CHOCOLATE-COVERED BACON

Steps:

• Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely., In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired., Refrigerate until set. Store in refrigerator.

CHOCOLATE-BACON 'DONUTS'

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spoon into pastry bag fitted with plain tip. Refrigerate until ready to use.
• Microwave milk chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred.
• Heat oil in large saucepan to 350°F. Separate biscuits. Add, in batches, to hot oil; cook 2 min. or until golden brown, turning after 1 min. Drain on paper towels. Transfer to wire rack; cool 5 min.
• Insert tip of filled pastry bag into side of each fried biscuit to fill with pudding. Dip tops of biscuits into milk chocolate mixture. Return, dipped sides up, to wire rack; sprinkle with bacon.

DARK CHOCOLATE BACON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

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.

CHOCOLATE-COVERED BACON

Steps:

• Heat oven to 350ºF.
• Place bacon in single layer on foil-covered rimmed baking sheet. Bake 24 to 28 min. or just until crisp. Drain on paper towels; pat dry with additional paper towels. Cool 10 min.
• Transfer bacon to waxed paper-covered baking sheet. Melt chocolate as directed on package; spread onto bacon.
• Refrigerate 30 min. or until chocolate is firm.

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.