Bacon Bark

By Becky Jo

Ingredients

• 2 packages store-bought bacon, cooked the way you like it (I prefer crisp, and I think it works best in this recipe that way)
• 2 sticks unsalted butter
• 1 cup brown sugar
• Two 12 oz packages semi-sweet chocolate chips
• sea salt to taste

Details

Adapted from farmhouse38.wordpress.com

Preparation

Step 1

Preheat oven to 350 degrees. Line a standard cookie sheet with tinfoil.

Break your cooked bacon pieces into bit-sized-ish pieces and make a good layer across the cookie sheet with them.

In a medium saucepan over medium heat, melt your butter. As soon as it is completely melted, add your cup of brown sugar, stir well and dissolve. Let this come to a boil and stir it steadily. It will thicken and darken, and you want to keep stirring the whole time–don’t let it burn. When it is a nice caramelly brown color and kind of fluffy and thick (after about 5 minutes), pour it evenly across the bacon bits in the cookie sheet.

Pop the sheet into the oven for 5 minutes, then take it out and pour your two bags of chocolate chips evenly across the top of the caramel-bacon mixture. Pop it back in the oven for another 5 minutes.

Take it back out of the oven and then use a spatula to gently smooth the schmelty chocolate chips out. Go ahead and crack some nice sea salt over the whole thing–as much as you feel is necessary.

Put the whole sheet in the freezer for a few hours to set. Remove from the freezer, peel the tinfoil off, and break the bark into pieces to serve (I like to dust another layer of sea salt over the top here, too).