Every Christmas, my family expects an awesome assortment of cookies from me. I guess I should expect it, since I am the baker of the family. Peppermint bark is always requested. I would probably be disowned if it wasn’t included in each cookie tin. I don’t understand it – it is as simple as it gets – melt chocolate, add peppermint candy, refrigerate. But, everyone goes nuts for it and acts as though you have presented them with mana from heaven. I think they would like this bark too. Maybe it will make an appearance in the holiday tins this year!
Chocolate Bacon Bark with Peanuts and Apricots
Recipe adapted from NPR
- 16 ounces good quality semisweet chocolate
- 8 strips of bacon
- 1 cup unsalted or lightly salted peanuts
- 1/3 cup dried apricots, chopped
1. Cook the bacon in a skillet on medium-high heat until done. Drain, cool, and crumble.
2. Line a rimmed baking sheet or jelly roll pan with parchment paper.
3. Melt the chocolate in a double boiler or, if you’re lazy like me, in the microwave according to the directions on the package. Once the chocolate is smooth and shiny, add in 3/4 cup of the peanuts and all of the bacon. Stir until combined.
4. Spoon the chocolate mixture onto the parchment paper, smoothing it out to your preferred thickness. Sprinkle the reserved peanuts and the apricots evenly over the top.
5. Refrigerate for at least one hour. Break into pieces. Enjoy!
Find more bacon desserts here.