The third and final installment in the Chocobacon Fest recipes is here. Chocolate Covered Brown Sugar Bacon.
I got this idea after eating Praline Bacon at Elizabeth’s in New Orleans. For my version, I was originally calling it Chocolate Covered Praline Bacon but realized that without the pecans, that’s a bit of a misnomer. (If anyone tries to modify this and add pecans, do let me know how it turns out.)
If I were to make this recipe again, I would drizzle chocolate over the bacon rather than dipping it in order to have a bit less chocolate. A friend suggested making bite-sized pieces of bacon and to package/serve the treat as a candy.
No matter how you do it, though, it’s pretty outrageous. In fact, a friend of mine, with stars in his eyes, proposed marriage to the Chocolate Covered Brown Sugar Bacon spear. Very romantic.
Chocolate Covered Brown Sugar Bacon
Bacon
Brown sugar
Melted chocolate
- Put bacon on cookie tray in oven at 350 degrees F, until nicely browned
- Cover with Brown Sugar, pressing it into the bacon to make a caked layer
- Cook for an additional 10 minutes
- Remove from oven and cool on a plate
- While cooling, melt your favorite chocolate on a double boiler or in the microwave to a dipping consistency. Dip room temperature bacon spears in chocolate (or drizzle on top)
- Cool to harden in refrigerator.
- Indulge
Also on the Chocobacon Fest Menu: BLT Stuffed Tomatoes and Maple Chocolate Pudding with a Bacon Spoon
Sweet Jumbles 
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I’m really intrigued by this recipe. We saw this advertised at a candy shop while we were at the beach and we kept wondering how it would taste. Your photo is mouthwatering, so if that’s any indication, I need to give it a try asap.
You should definitely try it – it’s so easy that even if you don’t care for it (which I can’t imagine that happening…) you didn’t waste a lot of time, energy, or ingredients.
2 of Jack’s favorites; chocolate & bacon. I’ll practice on him & then bring a batch into work.
Jack will go crazy for it!
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Kristin, your blog is awesome. I especially like your bacon theme, keep up the good work! I’ll have to get Amy to try out some of your stuff.
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