Chocolate Covered Bacon

This is for all the Bacon LOVERS out there, yes CHEF MARK even you!

Chocolate Covered Bacon

Chocolate Covered Bacon

Yes it’s been done before, but it’s worth doing again…… Tootie style!  I had to go there, bacon….chocolate….peanut butter….yummy toppings, it’s a perfect play date!  Everyone gets along with chocolate,  it’s the perfect marriage of flavors.  All you need is bacon, sugar free chocolate such as Lily’s Sweets Creamy Milk Chocolate bar, and a little imagination!  I’ve been wanting to do this for quite some time but other recipes get in the way of my sweet bacon fantasies.  I had a lot of bacon left over from my bacon hollandaise sauce, so the light bulb went off!  Yes, finally the waiting was over I was able to make what has been stuck in my head and the results were better than I had hoped for!

IMG_4454[1]IMG_4455[1]First you need your chocolate and peanut butter, then come the toppings!  I used ground espresso beans. unsweetened shredded coconut, and toasted chopped pecans.  My favorite combination was the pecan and coconut.  This would also be great with a rich dark chocolate or even white sugar free chocolate.  I hope you get to try this sweet and savory treat, its fast easy and most of all DELICIOUS!  Go nuts, try new combinations and report back!  I’d love to hear what you’ve come up with:)  Have a SWEET day!IMG_4453[1]

Chocolate Covered Bacon

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 10 pieces

Serving Size: 1 piece

Chocolate Covered Bacon

Ingredients

  • 10 strips of bacon
  • 1-3 oz Sugar free Milk Chocoalte Bar I used Lily's Brand
  • 1 T refined coconut oil
  • Toppings
  • peanut butter
  • ground coffee beans
  • chopped toasted pecans
  • unsweetened shredded coconut I used Bob's Red Mill Brand

Instructions

  1. cook bacon on cookie sheet until crisp
  2. remove bacon grease, lay bacon on a clean plate and chill
  3. separate chocolate pieces in a shallow dish and add coconut oil
  4. microwave for 1 minute stir may need an additional 30 seconds
  5. stir until chocolate and oil is well combined
  6. using a spatula coat bacon with melted chocolate
  7. sprinkle on desired toppings
  8. lay on a parchment lined cookie sheet and repeat until all bacon has been coated
  9. refrigerate for 15 minutes
  10. keep in refrigerator for up to 5 days

Notes

.75 net Carbs per piece of plain chocolate covered bacon carbs will vary depending on desired toppings

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Comments

    • Amanda Mendell says

      Thanks so much, what fun! And yes I speak baconese! Thanks for popping over to say hi, it’s much appreciated!

  1. says

    I’m hyperventilating from just the IDEA that this EXISTS. Can’t even imagine how fantastic it smells…visiting from #tryabitetuesday! (Directly, anyway. But I would’ve ended up here eventually. This bacon was calling me.)

    • Amanda Mendell says

      Haha Christine, It was hard not to nibble on the models until I was done! Everyone needs to try it at least once in their life, Bucket list material right here! Thanks for popping over to say hi:)

  2. says

    popped over from Caleigh’s Kitchen link up – what a creative spin you’ve put on the trendy bacon + chocolate theme! Wonder if I can get my family to try this?!

    • Amanda Mendell says

      Thanks Noel! It’s a once in a while treat for sure…Thanks for stopping over to say HI, much appreciated!

    • Amanda Mendell says

      I did half the batch like that and half straight chocolate. It’s a matter of preference I guess:)
      Thanks for popping over, I hope you like them!

  3. says

    WOW!! LOVE this. I love candied bacon baked in the oven, I love to bake regular bacon in the oven … but I have never thought to dip bacon in chocolate. I am going to make this chocolate covered bacon this weekend!

  4. says

    “Sweet and salty flavors go so well together and chocolate covered bacon is no exception! This is a fun recipe to make as you can experiment with different toppings. I used crystallized sugar to sprinkle on top of the bacon while the chocolate was setting which turned out to be pretty and delicious. I will definitely make this recipe again!”

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