~For a reason I still do not quite my husband and his buddies drool every time i mention the word bacon. It's something born into a man i guess! They dream of it for breakfast, in their sandwiches at lunch, incorporated in their dinners and finally weaved into their desserts. I have mastered all but the last. And since I love my boys so... I have decided to try a simple dessert at first and see if it can fulfill their wishes! Ha ha I just don't know about you but chocolate and bacon do not sound good together! We will have to see! Wish me luck!
Makes 10 to 12 servings, depending on the size of the pieces
8 strips bacon
16 ounces semisweet chocolate (chunks or chips are fine)
1 cup unsalted peanuts
In a large skillet over medium heat, cook the bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.
Line a large baking sheet with parchment paper.
Add chocolate to a double boiler. If you don't have one, fill a pan with a couple of inches of water. Place a glass bowl over the pan, making sure the bottom of the bowl does not touch the water underneath. Once the water begins to boil, add the chocolate chips. Using a spatula, stir continuously, until smooth and creamy.
Stir in the bacon and peanuts. Pour onto the prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for a minimum of 1 hour. The bark should be hard and chilled.
Place bark on a cutting board and cut into pieces — any size or shape you'd like. Serve at about room temperature.
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