Spicy Chocolate Bacon Pecan Praline Bark
Prep Time 15 minutes mins
Cook Time 10 minutes mins
1 hour hr
Total Time 1 hour hr 35 minutes mins
- 11.5 ounces milk chocolate chips
- 14 slices precooked bacon, cooked crisp in microwave or oven, crumbled
- 1 cup praline pecans, crushed Crush pecans by placing them in a plastic bag. Seal the bag and use the solid side of a meat mallet or sturdy rolling pin to crush the pecans.
- 1/4 teaspoon ground cayenne pepper
Place chocolate in a double boiler. Melt chocolate, stirring with a rubber spatula to make sure the chocolate is smooth.
Line the baking sheet with parchment paper. Wet the baking sheet in the corners before laying the parchment paper on the baking sheet, so that the parchment paper will lay flat.
When the chocolate is melted, add half of the crumbled bacon, half of the crushed praline pecans and cayenne pepper. Stir to combine.
Spread the chocolate mixture on the parchment paper on the baking sheet. Top evenly with crumbled bacon and crushed praline pecans.
Cover baking sheet with aluminum foil and refrigerate for one hour.
Remove baking sheet from refrigerator and take off foil. Use a sharp knife to cut the chocolate into pieces, using your hands to break apart the pieces.
Place a piece of waxed paper on the bottom of a storage container. Place the chocolates in one layer on the waxed paper (to keep the chocolate from sticking), then top with another piece of waxed paper. Continue layering chocolate pieces and waxed paper until all of the chocolate is packaged in the container. Cover with plastic wrap and aluminum foil.
Store chocolate bark in the refrigerator. Chocolate bark can be frozen (tightly covered and wrapped) in the freezer for up to 2 months.
