Halloween Candy for Adults: Chocolate-Bacon-Peanut Bark

Happy Clown

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.

Chocolate-Bacon-Peanut Bark

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

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4 thoughts on “Halloween Candy for Adults: Chocolate-Bacon-Peanut Bark

  1. As Cuban-American we eat alot of pork. However, our pork is cooked on the savory side using “Mojo” a sauce made of olive oil, garlick, lemon, salt, pepper, cumin & oregano. As our Christmas Eve feast is to roast an entire pig in a rotissarie ground pit. We would gather around the pig during the roasting process while playing guitar, singing and having a great time.

    1. Diana, I love mojo sauce! The first time I had it was in Miami at a Cuban restaurant. It’s the perfect tangy accompaniment to pork. Your family memory warms my heart. Thanks for sharing. :)

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