We love the taste of salty and sweet together, so this dark chocolate caramel pecan bacon candy recipe is a must try. This is an insane chocolate dessert recipe that will knock your socks off!
If for some reason you had an interest in drooling today, I’m thinking this chocolate bacon bark will do the trick.
I have quite the sweet tooth, so I love to have something around to curb the cravings as they arise. I saw this recipe with a combination of flavors that I could not resist. Daily. So what’s a gal to do? Make homemade candy, of course! Fresh, homemade caramel? Dark chocolate? Whiskey? Marshmallows? BACON? Oh yes, this is happening. I couldn’t do with the whiskey in the original recipe, so I had to adapt it for familial reasons. Dark chocolate caramel pecan bacon candy recipe it is!
Dark Chocolate Caramel Pecan Bacon Candy Recipe
say that 5 times fast
- 24 oz. semi-sweet chocolate chips
- 6 strips bacon, crumbled
- 2 cups sugar
- 1/2 cup water
- 1 stick butter
- 1/2 cup heavy cream
- 1/4 cup pecans
- 1 tsp. sea salt
Make the caramel:
The first step to making this dark chocolate caramel bacon bark recipe is to combine the sugar and water in a pan over medium heat. When the sugar crystals have dissolved, turn the heat up to HIGH and allow the mixture to boil. Add your stick of butter, stirring occasionally for about 5 minutes or until it turns a brownish color. Add the cream and stir to combine thoroughly. Set the caramel aside.
Prepare the bark:
Line a 9×9 baking dish with wax or parchment paper. Melt your chocolate chips over a double broiler or in a microwave and pour half of it onto the bottom of the baking dish. Spread the chocolate evenly, sprinkle the pecans and 3/4 of the bacon crumbles on top of it, and place in the refrigerator until the chocolate sets. Once complete, remove from the refrigerator and pour the caramel sauce evenly into the baking dish, over the chocolate. Add the remaining chocolate on top of the caramel, spreading evenly across the baking dish, and sprinkle the top with the rest of the bacon crumbles and sea salt. Place in the refrigerator until completely set, my dark chocolate bacon bark took 1 hour.
Almost ready to devour:
Pull the wax paper out of the baking dish with the dark chocolate bacon bark inside and set it onto a cutting board. You can cut the bark into pieces with a knife or break it up. If it’s a little too hard to cut, let it sit out for 15 minutes or so and try again. Taste it. I am guessing you made some sort of “oh my heavens” comment or gesture, I did too! To keep this dark chocolate caramel pecan bacon candy recipe fresh, store sealed in the refrigerator.