So, Why Would You Dip Bacon in Chocolate?
Okay, hear me out—Chocolate Covered Bacon sounds slightly bonkers, right? The first time I made it was at my cousin’s birthday, and honestly, it was less of a planned masterpiece and more of a, “what if we put this in chocolate too?” moment. The disbelief on everyone’s faces when I carried a tray of shiny, chocolate-dipped bacon out to the patio was worth it alone. And, full disclosure, my neighbor Dolores still side-eyes me about it (but she ate three pieces, so there’s that!).
Why You’ll Love This Oddball (But Awesome) Snack
I whip this up for parties or movie nights when I want folks to stop doomscrolling their phones and actually talk—because trust me, when you say, “try the chocolate bacon,” people stop and look up. My dad always says it’s the food version of a plot twist. And if I’m being honest, sometimes I make it just for me on a particularly rough Tuesday. There’s something kinda cathartic about the salty-sweet combo (also good for using up that last bit of chocolate bar you just found in the back of the cupboard).
What You’ll Need (and What I Swap)
- 8-10 slices of bacon (plain old supermarket bacon is fine, but I’ve used that fancy thick-cut stuff too; honestly, whatever’s not expired!)
- 150g dark chocolate, roughly broken (milk chocolate works fine if you don’t want that deep cocoa kick; my friend once tried white chocolate, but we’ll come back to that…)
- Pinch of flaky sea salt or crushed pretzels (totally optional, but I love the extra crunch)
- Parchment paper or a silicone mat (foil in a pinch, but things get sticky—just saying)
How I Actually Make It (And You Should Too, Probably)
- Cook the bacon: Lay your slices on a baking tray (a wire rack on top is great, but I’m not convinced it’s actually essential). Bake at 200°C/400°F for about 15–20 minutes, until it’s crisp but not like, shattering. This is where I always steal a warm piece, just saying—quality control!
- Let it cool: Drain the bacon on paper towels till it’s cool. If you try to dip hot bacon in chocolate, it just gets weirdly greasy (ask me how I know).
- Melt the chocolate: Break the chocolate into chunks and melt, either in a bowl set over simmering water or zap it in the microwave in short bursts (I like the microwave, but don’t space out—you don’t want scorched chocolate).
- Dipping time: Dip each bacon strip into the melted chocolate about halfway (or all the way if you’re feeling wild). I just use my fingers, but tongs make it less messy. Lay them on parchment as you go.
- Finish up: Sprinkle over the sea salt or crushed pretzels if you’re using. Pop the tray in the fridge for 20 minutes so the chocolate firms up.
- Eat or share (if you must): That’s it! Take a photo for your group chat if you want proof.
Things I Learned the Hard Way
- If the bacon’s too soft, it just slumps in the chocolate and looks sad—go for crispy, but not charred.
- One time I tried fancy chili chocolate, and no one besides me liked it (your mileage may vary; my family is wimpy about spice).
- Parchment paper is your friend here; I once used a plate and spent five minutes chiseling chocolate off it—don’t recommend.
Weird (And Some Successful) Variations
- I once dipped only the ends in chocolate and drizzled with white chocolate—looks schmancy but is extra effort.
- Tried maple bacon and chocolate for a real sugar rush—that’s not for the faint of heart, but oh boy.
- For the record, dipping veggie bacon in chocolate? Eh, not my jam, but if you’re veg, maybe you’ll have better luck; the texture was… unexpected.
What If I Don’t Have All the Gear?
A wire rack is great but hardly critical; when mine’s in the dishwasher, I just layer bacon on crumpled up foil (scrunchy works better than flat, trust me). For melting, I’ve honestly used a regular old mug instead of a bowl—I mean, chocolate doesn’t care what it melts in.
Keeping It Fresh (For However Long You Can Resist)
Store leftovers (ha) in the fridge in a sealed container for a day or two. Though honestly, in my house, it never sticks around more than a day! Just maybe hide it behind the veggies if you want any for yourself.
How We Actually Serve It
I love stacking these on a chipped plate for movie night. Kids dip them in warm peanut butter (don’t knock it till you’ve tried it). My aunt swears by serving them alongside coffee—breakfast of champions, kinda?
Lessons Learned From My Fumbles
- Don’t try to chill the chocolate-covered bacon in the freezer—even if you’re in a hurry, it makes the chocolate go all weird and spotty. Trust me, you don’t want that.
- I once rushed melting the chocolate at high heat; it went grainy and clumpy and I basically had to start over. Slow and steady, even if you’re impatient like me.
Folks Ask Me These All The Time
- Can I use turkey bacon?
- Sure thing! The texture’s a bit different, but it works—as long as you get it crispy.
- What if I don’t have fancy chocolate?
- Honestly, regular old chocolate chips do the job. I’ve even used a leftover chocolate Easter bunny (don’t tell my kids!).
- Does it need to be refrigerated after?
- Yep, otherwise the chocolate can get all melty, especially if you live where it’s warm. Learned that the hard way on a summer BBQ—chocolate bacon puddle is less tasty than it sounds, mate.
- Do people really like this?
- Surprisingly, yes. Even those who raise an eyebrow usually go for seconds. Something about salty and chocolatey together just works somehow; don’t overthink it, just try it.
- Can I make it ahead of time?
- I think it actually tastes better the next day (well, if it happens to last that long), because the flavors mingle a bit more.
So there you have it, my take on Chocolate Covered Bacon—quirky, a little bit messy, but totally worth trying at least once. Or twelve times, if you’re like me and keep thinking, “wait, maybe I should try peanut butter chips in the chocolate next time…”
Ingredients
- 16 slices thick-cut bacon
- 8 oz semisweet chocolate chips
- 4 oz milk chocolate chips
- 1 tablespoon coconut oil or shortening
- 1/4 cup chopped almonds (optional)
- 1/4 cup rainbow sprinkles (optional)
- 1/8 teaspoon sea salt flakes (optional)
- Parchment paper
Instructions
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1Preheat oven to 400°F (200°C). Arrange bacon slices on a parchment-lined baking sheet.
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2Bake bacon for 15-20 minutes, or until crispy. Transfer to a paper towel-lined plate and let cool completely.
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3In a microwave-safe bowl, combine semisweet and milk chocolate chips with coconut oil. Microwave in 30-second intervals, stirring until smooth and fully melted.
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4Dip each cooled bacon strip halfway into the melted chocolate, letting excess chocolate drip off. Place on parchment paper.
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5While the chocolate is still wet, sprinkle with chopped almonds, sprinkles, or sea salt if desired.
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6Refrigerate bacon pieces for 15 minutes, or until chocolate is set. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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