This amazing Chocolate Bacon Bark includes dark chocolate drizzled with salted coconut caramel and sprinkled with bacon crumbles. This recipe is perfect to satisfy both sweet and savoury snack cravings.
I like to joke that I inherited the snacking gene from my dad. Especially late-night snacking, which is something my mom never did. My dad and I always loved to find something to munch on in front of the TV a few hours after supper.
Luckily, my husband is a snacker too, so I don’t have to fear any judgment from him. Usually, we have different tastes in snacks though.
When it comes to candy, I like tart and sour flavors but Konrad can’t stand those. Meanwhile, I just can’t wrap my head around his love for dill pickle flavour. In my opinion, unless it’s a real pickle, nothing else should taste like it – especially not popcorn or sunflower seeds. As a result, usually, neither of us has to worry about someone else eating our favorite snacks usually.
I can’t say that I fall in a specific snack category. I love sweet and savory snacks alike. Depending on the situation, I’ll just want one more than the other. However, when I have this Bacon Salted Caramel Dark Chocolate Bark on hand, I don’t even have to decide between the two. This snack offers the best of both, sweet and savory.
How to Make this Chocolate Bacon Bark Recipe
To make this dark chocolate bacon bark recipe, I melted my favourite dark chocolate (more than 80% cocoa) before pouring it into a prepared baking pan so that it is in an even and thin layer. However, you can use a small baking sheet lined with parchment paper if you like as an alternative. Next, I placed it in the refrigerator until it was cooled and set. Then, I drizzled it with homemade dairy-free caramel sauce (coconut milk makes this possible!). Then, once I drizzled the caramel on top of the chocolate, I sprinkled the bark with HORMEL® Real Crumbled Bacon.
When you melt chocolate, I recommend that you use either a double boiler as the gentlest option, but you can use the microwave as well. To melt it in the microwave, simply place the chopped chocolate in a microwave-safe bowl and microwave it at 20-second intervals, stirring it in between, until it is smooth and melted.
For dark chocolate, I prefer a good quality dark chocolate with more than 80% cocoa, but you can use the type you like the best. Even dark chocolate chips rather than a bar of chocolate will work well in this recipe. Alternatively, if you still like your chocolate to be a little sweeter, semi-sweet chocolate would give you a similar colour and richness to the dark chocolate but with some extra sweetness as well.
Bacon + salted caramel + dark chocolate = snack heaven!
Hormel Bacon Topping is Amazing!
I love having Hormel's Real Bacon Toppings handy! They make it so quick and easy to add a delicious sprinkle of bacon to snacks, as in this recipe, and also to salads or soups.
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Bacon Dark Chocolate Bark with Salted Coconut Caramel
- ½ cup coconut sugar or unrefined cane sugar
- ½ cup coconut cream or full fat coconut milk
- ⅛ teaspoon salt
- 7 oz dark chocolate
- ¼ cup HORMEL® Real Crumbled Bacon
- Start with making the Salted Coconut Caramel. Heat a small saucepan over medium-low. Add coconut sugar, coconut cream and salt. Stir until dissolved. Let the mixture simmer for about 10 minutes. The caramel will thicken as it cools.
- To test, take the saucepan off the heat. Spread a little sauce on a saucer and place in the freezer for a few minutes. If the caramel doesn’t harden (enough), return the saucepan to the stove and simmer a little longer. Let the caramel sauce cool to room temperature (the fridge will speed this up).
- Line a plate or baking pan with parchment. Break the chocolate into pieces and melt either on top of a double boiler or in the microwave (in 20 second bursts, stir in between each burst).
- Pour chocolate into prepared pan and let cool (can be done in the fridge). Once the surface has hardened a little, drizzle the coconut caramel on top and sprinkle with HORMEL® Real Crumbled Bacon.
- Place chocolate bark in fridge or freezer to harden fully before breaking (or cutting) into pieces. Store in fridge or freezer.