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

Pinch salt

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.

Chefs note:

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.

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