We first tried chocolate-covered bacon at the Big Top Candy Shop on South Congress Avenue, and decided to make it for our friend Atticus’s bacon-themed first birthday party.
Making a double batch for a party on a warm Austin day wasn’t the best idea, but if you give yourself plenty of time and reserve this project for a cool day, the results are delicious.
Recipe adapted from Epicurious.
- 16 slices thick-cut applewood smoked bacon 12 oz. semisweet chocolate, chopped (we used Ghirardelli baking bars)
Place oven rack in the lower third of the oven; preheat oven to 400&$186;. Set a metal cooling rack over a foil-lined baking sheet.
Using kitchen shears, cut each slice of bacon into 4 pieces. Lay the bacon pieces on the rack. Place the baking sheet in the oven and bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes.
Melt the chocolate according to the package directions. Whisk until completely smooth.
Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with each bacon piece. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.
Leftovers refrigerate well for one to two weeks.