Sunday Brunch: Caramel Bacon Almond Bark
Caramel Almond Bacon Chocolate Bark
4 slices think cut bacon
4 ounces of good quality bittersweet or milk chocolate
4 ounces of sliced toasted or whole roasted almonds
For the Caramel Sauce:
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
1 tablespoon vanilla extract
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker
Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce.
Bake at 350 degrees F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces.
Meanwhile, line a small baking sheet with parchment paper. Place chocolate squares about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes at 250 degrees or until softened. Using a spoon, spread the chocolate to a thin even later. Sprinkle with the almonds Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Break into pieces.
I like a thinker bark so just increase the chocolate amount and don’t spread it out as thin.
You can melt the chocolate gently in a double boiler stirring constantly until melted rather than doing it in the oven.