Dark Chocolate Bacon Bark Food

DARK CHOCOLATE BACON BARK

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.

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.