CHOCOLATE COVERED BACON
I haven't tried this, but I definitely will. Sounds crazy enough to work! Bacon = yum. Chocolate = yum. It has to work...right?
Provided by Shelby Jo
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 638, Fat 48.8, SaturatedFat 20.1, Cholesterol 53.1, Sodium 630.9, Carbohydrate 37.7, Fiber 3.8, Sugar 29.9, Protein 11.3
CHOCOLATE COVERED BACON STRIPS
This is the perfect marriage. The sweetness of chocolate and the saltiness of bacon. What could be better?
Provided by Denise
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 9 g, Cholesterol 10.1 mg, Fat 9.1 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 4 g, Sodium 213.3 mg, Sugar 7.6 g
CHOCOLATE-COVERED BACON
An easy recipe for Chocolate-Covered Bacon, calling for bacon, chocolate, and sea salt or other toppings. The sweet and salty taste is magnificent!
Provided by Elizabeth LaBau
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 3
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!
Nutrition Facts : Calories 57 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, Sodium 243 mg, Sugar 0 g, Fat 4 g, ServingSize 12 pieces (12 servings), UnsaturatedFat 0 g
CHOCOLATE-COVERED BACON
It's a hit at state fairs everywhere, but you can make this salty-sweet concoction at home. Some say bacon is perfect as is, but chocolate makes everything better! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 212 calories, Fat 14g fat (8g saturated fat), Cholesterol 10mg cholesterol, Sodium 252mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
GINA'S CHOCOLATE COVERED BACON
Provided by Patrick and Gina Neely : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 3
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
Provided by Kardea Brown
Time 40m
Yield 4 servings
Number Of Ingredients 4
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 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.
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