CHOCOLATE DIPPED BACON CANDY WITH SEA SALT Hugs and Cookies XOXO
Ingredients. 12 thick-sliced bacon strips (about 1 pound) 6 ounces white candy coating, coarsely chopped; Optional toppings: Chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper
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Directions. 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.
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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.
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Melt the white chocolate/almond bark in the microwave in 30 second intervals until melted. Be careful not to heat it too much or it will seize. Drizzle 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.
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1. Dip the entire strip of bacon and coat on both sides. Place on wax paper lined baking sheet. Refrigerate or freeze of 5-10 minutes or until chocolate bark hardens. 2. Dip 1/2 to 3/4 of a strip of bacon. Place on wax paper lined baking sheet, and refrigerate or freeze for 5-10 minutes to harden chocolate bark. 3.
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Instructions. Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and place an oven safe cooling rack on top. Line bacon on the cooling rack and bake for 12 to 25 minutes, depending on the thickness of your bacon. Flip once about halfway through and cook until deep golden brown and crisp.
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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.
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Add oil to chocolate in a microwave safe bowl and heat in microwave in 15 second intervals, stirring until completely melted and smooth. Transfer to a tall and deep glass to make it easier to dip the bacon. Dip each piece of bacon in the melted chocolate, and place bake on parchment lined baking sheet to set.
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1 tablespoon coconut oil. Sea Salt Flakes. Step 1. Preheat oven to 375°F. Advertisement. Step 2. In a small bowl combine brown sugar and cayenne pepper. Generously coat one side of the bacon strips with the brown sugar mixture (about 2 tablespoons per strip), pressing lightly to adhere. Step 3.
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Step 1 Preheat the oven to 350°F. Line a large baking sheet with foil. Step 2 In a shallow bowl, stir together the brown sugar, pepper, and cayenne. Working with one slice of bacon at a time, coat both sides in the brown sugar mixture and arrange in a single layer on the prepared baking sheet.
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Place the chocolate in a microwave-safe bowl and microwave in 1-minute increments until melted, stirring after every minute to prevent overheating. While the chocolate is melting, chop the bacon strips into small bits. Set aside approximately one-third of the bacon to be used to top the bark. Once the chocolate is melted and smooth, stir in the.
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Preheat oven to 350 degrees F. Line two rimmed (very important they are rimmed) cookie sheets with parchment paper. Cut your bacon in half, this is optional, it's just easier to work with when you do this. Pour brown sugar on a plate or a container big enough to fit bacon into.
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ChocolateCovered Bacon Recipe
Make toffee. In a medium saucepan, melt butter, brown sugar and maple syrup over medium heat, stirring frequently until fully combined and smooth. Do not boil. Add to crackers. Pour the brown sugar mixture on top of the crackers. Top with pieces of the cooked bacon. Bake.
Chocolate Covered Bacon
Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and place an oven safe cooling rack on top. Line bacon on the cooling rack and bake for 12 to 25 minutes, depending on the thickness of your bacon. Flip once about halfway through and cook until deep golden brown and crisp.
Chocolate Covered Bacon
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