This is one of my go-to recipes for hors d’oeuvres. Not only is it a piece of cake to make, it always seems to please everyone. The earthiness of the mushroom pairs so well with the saltiness of the bacon. Read more
adapted from Paleo Diet Lifestyle
Last week, in writing about how we handle Halloween in our house with a child who has type 1 diabetes, I raised the unlikely possibility of the kids finding chocolate covered bacon in their trick-or-treat bags. With fall in the air and the crazy food creations of the State Fair just a few days off, my comment inspired the question: why not make a batch? And so we did.
In the kitchen, my wife is able, with or without a recipe, to make almost anything taste good. But bacon and chocolate? Even she had her doubts. So we turned to the internet and found a variation of this unique combination that she felt she could work with. There was no surprise here as the ingredient list is as short as the name implies: chocolate (dark), bacon and a little oily fat to help the combo adhere (we used butter).
2lb thick sliced bacon
8 oz 70% cacao (or higher) dark chocolate
2 tbsp butter
Fry the bacon in a large skillet until crisp, then dry with a paper towel; set aside.
Slowly melt the chocolate in a pot with the butter. Once melted, use tongs to dip the bacon slices, either whole or halfway, into the chocolate.
Let cool on parchment paper until the chocolate has hardened. Enjoy immediately, or store in a container in the refrigerator for later.
Makes approximately 20 slices
The Results: The house was pretty much divided on the treat. Our youngest child loved it, the oldest not so much. Both my wife and I thought it could have used almonds or pumpkin seeds to give it a bit of crunch. We could take it in very small doses, say one or two pieces at most. More than that and the bitter dark chocolate taste mixed with the saltiness of the bacon was just too much. This definitely makes for an interesting alternative, low-carb Halloween treat.