RCI-SN.003.0090.001
Chocolate Wrapped Bacon
In celebration of the temporary departure of the last of our vegetarian overlords (just kidding Swati) my work team had a potluck with the theme of Meatcrafting.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultybeginner
Ingredients
- 1 lb
- Chocolate to coat (I used about 2.5 cups of good Dark Chocolate melting wafers1 unitIMO dark works best)
- 2 TBSP
Method
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2
Lay the bacon strips flat on the prepared baking sheet in a single layer, spacing them out so they don't overlap.
3
Bake the bacon for 15-20 minutes until it is cooked through and crispy at the edges but still flexible enough to dip and handle.
18 minutes
4
Transfer the cooked bacon to a paper towel-lined plate to cool for 2-3 minutes until it is cool enough to handle.
5
Place the dark chocolate melting wafers in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until the chocolate is completely smooth and melted.
6
Stir the maple syrup into the melted chocolate until fully combined and smooth.
7
Line a clean baking sheet with parchment paper. Working with one bacon strip at a time, dip it into the chocolate mixture, coating both sides and letting excess chocolate drip off.
8
Lay each chocolate-coated bacon strip on the parchment paper-lined sheet as you finish dipping.
9
Place the baking sheet in the refrigerator for 5-10 minutes until the chocolate has set and hardened.
7 minutes
10
Serve the chocolate-wrapped bacon at room temperature or chilled, arranging on a plate or platter.