Chocolate Bacon Peanut Bark

Chocolate and Bacon was the chocolate trend in 2009. What a great pairing! In 2009 I posted recipes for Chocolate Covered Bacon, Chocolate Bacon Brownies, Chocolate Chip Bacon Cookies and a lot more. I also reviewed several chocolate/bacon foods to buy such as Vosges' Mo's Bacon Bar as well as links to other blogs and recipes. Susan Russo on NPR had a great article last week 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

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

In a large skillet over medium heat, cook the bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.

Line a large baking sheet with parchment paper.

Add chocolate to a double boiler (or a saucepan on top of another saucepan). Once the water begins to boil, add the chocolate. Using a spatula, stir continuously, until smooth and creamy.

Stir in the bacon and peanuts. Pour onto the prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for a minimum of 1 hour. The bark should be hard and chilled.

Place bark on a cutting board and cut into pieces — any size or shape you'd like. Serve at about room temperature.