Saturday, February 25, 2017

Chocolate Bacon Peanut Bark: National Chocolate Covered Peanut Day!

Today is National Chocolate Covered Peanuts Day! Nuts to You!  

Chocolate and Bacon was the food chocolate trend several years ago, and I don't really think it's gone out of fashion. What a great pairing! Salty bacon with dark sweet chocolate is terrific. Add Peanuts, and you're good to go! Barks are so easy to make, too.

Susan Russo on NPR had a great article in 2010 on different pairings of bacon with different foods, but this was my favorite. It's simple to make.

Chocolate Bacon Peanut Bark  
adapted from Susan Russo's recipe

Ingredients
8 strips bacon
16 ounces fair-trade organic chocolate 60-75 % cacao (chunks or chips are fine)
1 cup unsalted peanuts

Directions
In large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to paper towel-lined plate to drain. Chop finely.
Line large baking sheet with parchment paper.
Add chocolate to double boiler (or saucepan on top of another saucepan). Once water begins to boil, add chocolate. Using spatula, stir continuously, until smooth and creamy.
Stir in bacon and peanuts. Pour onto prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for minimum of one hour. Bark should be hard and chilled.
Place bark on cutting board and cut  (or crack) into pieces — any size or shape you'd like.
Serve at room temperature.

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