Chocolate Covered Bacon.
Three unexpected words that go surprisingly well together.
Crisp up some smoky, thick bacon skewers. Dip in sweet chocolate and sprinkle on your favorite toppings.
What have you got? One crazy good dessert.
My personal fave is the semi-sweet chocolate dipped bacon with the over the top sprinkling of sea salt. The cayenne and black pepper crusted ones were really fab, too.
12 thick-sliced bacon strips (about 1 pound)
12 wooden skewers (12 inches)
6 ounces white candy coating, chopped
1 cup semisweet chocolate chips
1 tablespoon shortening
Optional toppings: finely chopped pecans and pistachios, toasted coconut, kosher salt, cayenne pepper and coarsely ground black pepper
1. Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan. Bake at 400°F for 20-25 minutes or until crisp. Cool completely.
2. In a microwave, melt candy coating; stir until smooth. In another bowl, combine chocolate chips and shortening; melt in microwave and stir until smooth.
3. With pastry brushes, coat bacon on both sides with melted coatings. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm. Store in the refrigerator.
Yield: 1 dozen.
Recipe from Taste Of Home Magazine
This is a fast and fun song. Guitars and drums and Fridays. Perfect.