RECIPE #4835 - CHOCOLATE BACON, Friday, June 1, 2012
TAMMY ALGOOD / TENNESSEE DEPARTMENT OF AGRICULTURE
Yield: 6 servings
6 slices thick bacon
1/2 pound chocolate candy coating
Chopped walnuts for garnish
Sea salt for garnish
Place 2 paper towels on a plate and arrange the bacon on top so it is not overlapping. Cover with another paper towel and microwave on high power for 3-1/2 minutes. Remove from the microwave and set aside on a baking sheet covered with waxed paper.
Place the candy coating in a glass bowl and cover with waxed paper. Melt on low power (or the defrost setting) for 1 minute. Stir to make sure it is evenly melted. Take a spoon and doing one strip at a time evenly cover the bacon slices with the candy coating. Go back with any remaining candy coating and drizzle the tops. Immediately sprinkle half of the tops with the walnuts and the other half with sea salt.
Place the sheet in the refrigerator for 15 minutes to set the chocolate. Serve cold or at room temperature.
Storage Note: Leftovers should be stored in an airtight container in the refrigerator. Use within 3 days.