Ghirardelli Chocolate Bacon Bark from Food & Wine Festival EPCOT

By MJH

Chocolate bark with almonds and bacon

Ingredients

• 7 bacon slices
• 2 tablespoons melted butter
• 2 teaspoons vanilla or maple syrup
• 1/4 teaspoon cinnamon
• 2 teaspoons sugar
• 2 cups Ghirardelli semisweet chocolate pieces
• 3/4 cup almonds, sliced or chopped

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Ghirardelli Chocolate Bacon Bark

Cover a 13 x 9-inch baking sheet with parchment paper or silpat.

Set aside.

Line a baking sheet with foil.

Arrange bacon on foil.

Stir together melted butter and vanilla, then brush on bacon.

Stir together cinnamon and sugar; sprinkle onto bacon.

Place baking sheet on center rack of cold oven.

Turn oven to 400 degrees F and roast bacon for 17 to 25 minutes, or until preferred crispness.

Remove from oven and chop into small pieces.

Set aside.

Melt chocolate in a double boiler or in a glass bowl over a simmering saucepan of water over low heat.

Remove chocolate from heat and pour onto prepared baking sheet, leveling with a spatula or butter knife into a thin layer.

Sprinkle with almonds and bacon, gently patting to adhere to chocolate.

Refrigerate 30 to 60 minutes, or freeze 20 to 25 minutes.

Break into pieces.