Great things come in threes: Mo, Larry, and Curly, The Three Musketeers, and chocolate, bacon, and peanuts.
This Halloween, instead of raiding your kids’ Halloween sacks (oh, come on, you know you do), looking for the king-size Snickers bars, celebrate with bacon candy — easy-to-make and easier-to-eat chocolate-bacon-peanut bark. And the best part: You don’t have to don a red bulbous nose and go door-to-door to get some.
Makes 10 to 12 servings, depending on the size of the pieces
8 strips bacon
16 ounces semisweet chocolate (chunks or chips are fine)
1 cup unsalted peanuts
1. In a large skillet over medium heat, cook the bacon, turning several times, until browned, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.
2. Line a large baking sheet with parchment paper.
3. Add chocolate to a double boiler. If you don’t have one, fill a pan with a couple of inches of water. Place a glass bowl over the pan, making sure the bottom of the bowl does not touch the water underneath. Once the water begins to boil, add the chocolate chips. Using a spatula, stir continuously, until smooth and creamy. Stir in the bacon and peanuts. Pour onto the prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for a minimum of 1 hour. The bark should be hard and chilled. Place bark on a cutting board and cut into pieces — any size or shape you’d like. Serve lightly chilled or at room temperature.
Photo credit: FCC, ShawnCampbell