Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark

By Leesa W

Again thanks to Dianna - I just fell in love with your site:
http://www.thekitchenprepblog.com/2012/09/chocolate-caramel-marshmallow-whiskey.html

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 2 cups mini-marshmallows
• 1 tablespoon butter
• 1 tablespoon whiskey
• Approximately 25 caramels, unwrapped
• 2-3 strips of crisp bacon

Details

Servings 1
Adapted from thekitchenprepblog.com

Preparation

Step 1

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.} Set aside.

In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. {Be careful not to scorch, even when it looks like it's not fully melted it will continue to melt as you stir, so err on the side of caution.}

Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.

Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.

Pour onto set chocolate layer and, working quickly, smooth evenly. {If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}

Return to freezer and freeze for another 15 minutes.

Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.

Pour over marshmallow layer and spread evenly. {And quickly! It will cool fast.}

Return to freezer for 15 more minutes.

Place bark on Chocolate Whiskey Cupcakes!!