Sweet meets salty in this recipe for Chocolate-Covered Bacon. If you've never tried bacon and chocolate together, you might be surprised at how well rich, semi-sweet chocolate complements the smoky flavor of crispy bacon. You can top yours with a few sprinkles of flaked sea salt, as well as toasted nuts or any other toppings of your choice.


12 Market Day Applewood Smoked Thick Sliced Bacon

1 lb. chocolate (or chocolate candy coating)

Flaked sea salt, chopped nuts, or other sprinkle toppings of your choice


1. Prepare bacon according to package directions, either on stovetop or in oven. Cook bacon until it is crispy.
2. Once bacon is cooked, drain fat and let cool, then pat both sides of bacon with a paper towel to remove any lingering fat.
3. Melt chocolate in a double boiler or in microwave. If you are using chocolate candy coating, simply melting it is fine. If you are using real chocolate, temper it so that it remains shiny and hard at room temperature.
4. Hold a strip of bacon at the top, carefully dip most of it into the melted chocolate. If you have trouble dipping bacon, use a spoon to pour melted chocolate over bacon until both sides are covered.
5. Lay chocolate-dipped bacon a a waxed line plate. While chocolate is still wet, sprinkle top with flaked sea salt, chopped toasted nuts, or any sprinkles you would like. We have melted white candy coating and drizzled across for the white line effect.
6. Refrigerate plate to set chocolate for about 15 minutes. Once set, let bacon come to room temperature and it is ready to eat!