Bacon Toffee Chocolate Bark is a decadent and delicious treat to make and share with friends and family for the holidays!
I really enjoy the holidays and making goodie baskets for friends and family is my favorite. I like to share old time favorites like fudge and sugar cookies but also something new. This year I’m adding this Bacon Toffee Chocolate Bark into the mix and you won’t believe how delicious it is!
Growing up my great- grandmother would make chocolate gravy and biscuits for us when we would visit her. I always loved dipping bacon into the chocolate gravy and so I knew I was going to love this bacon and chocolate combination.
I was originally just going to have bacon and chocolate but the toffee takes this unique chocolate bark over the top.
Chocolate bark is one of my favorite holiday treats because everyone loves it and it is so easy to make! Basically melt the chocolate and spread it thin and then add any topping that you love. I do highly recommend adding Petit Jean Bacon! The sweet and salty combination will have you coming back for more.
I had a houseful when I was testing this out and let me tell you, there was not one little bite left and they were begging for more!
Enjoy your holiday season and be sure to give this Bacon Toffee Chocolate Bark a try!
- 11.5 oz Milk Chocolate Chips
- 6 slices Petit Jean Ozark Hickory Smoked Bacon, cooked and coarsely chopped
- 2 1.4 oz chocolate covered toffee candy bars (I used Heath), coarsely chopped
- Line a baking sheet with parchment paper and set aside.
- Melt chocolate chips in a microwave safe bowl on medium-high in 30 second intervals, stirring in between (about 1 ½ minutes). Alternately you can use a double boiler to melt chocolate chips.
- Spread melted chocolate in a thin layer over parchment paper. Sprinkle with cooked bacon and toffee candy bars.
- Refrigerate for 1 hour or until chocolate is set. Break or cut into pieces. Store in refrigerator in an airtight container until ready to serve. Bring to room temperature before serving.
Milisa is enjoying the good life with her husband and three boys on their Oklahoma cattle ranch.
About 15 years ago she started her own barbecue sauce business that she later sold, which is still thriving today. She really missed the creativity and connection with people that came with a food business, so she started Miss in the Kitchen in February 2010 to share her love of cooking and recipe development.
Milisa is a member of the Petit Jean Meats Blue Diamond Club. A group of dedicated ambassadors who share their love of Petit Jean Meats with the world.