Caramel Bacon Peanut Bark
"A no-bake treat perfect for gift giving" by Alison Ladman, AP. Salty and sweet; savory and rich. Cool completely, break into chunks and package in plastic bags or candy boxes for gifts. Holds at room temperature for up to a week. Recipe published in the Winston-Salem Journal: November 23, 2011.
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- 12 ounce(s) maple or brown sugar bacon
- 2 12-ounce package(s) milk chocolate bits
- 1 1/2 cup(s) chopped peanuts (salted or not)
- 1 10-ounce bag(s) soft candy caramels
- Large flake sea salt
- 1. Line a baking sheet with waxed paper.
- 2. Heat a large sauté pan over medium-high. Working in batches, add bacon and cook until very crisp, about 10 to12 minutes. Transfer to paper towels to drain, then repeat with remaining bacon. Set aside to cool completely. Once cooled, crumble bacon into small pieces.
- 3. Place chocolate bits in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Pour chocolate onto prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle.
- 4. Immediately sprinkle peanuts and bacon evenly over chocolate. Allow chocolate to fully harden, about 15 to 20 minutes.
- 5. Meanwhile, place caramels in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Drizzle caramel over bark, then sprinkle lightly with sea salt. Allow to cool and harden, then break into pieces.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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