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Chocolate Covered Bacon


A unique sweet and savory chocolate treat, created after discovering the artisanal chocolate scene in the Pacific Northwest. This is great paired with stout or Scotch. (Recipe courtesy of Abigail Kirsch).


  • 10 slices bacon, cut in half widthwise
  • 1/4 cup maple syrup
  • 10 ounces semi sweet chocolate, chopped
  • 1 ounce butter
  • 1/2 cup praline or chopped peanuts


  1. Preheat over to 375 degrees Fahrenheit. Lay  the bacon on a rimmed cookie sheet pan, lightly brushing both sides with ample syrup.  Cook until the fat is rendered and the bacon is crisp, about 20 minutes, depending on the thickness of the bacon.  Transfer bacon to paper towels to drain and let cool.
  2. Place the chocolate and butter on low heat over a double boiler until mix is almost melted.  Remove top of double boiler from the heat and stir until all the chocolate is melted.  Continue stirring until the chocolate feels slightly cool to the touch.  Dip the slices of bacon in the melted chocolate until they are completely coated.  Shake to drip excess chocolate and place on parchment or waxed paper.  Immediately sprinkle the top side with praline or chopped peanuts and let sit at room temperature until chocolate has set. 

Tips:  Chocolate Bacon should not be refrigerated, but can keep in an air tight container for 24 hours.



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