This was a big hit at the CFD Nation Holiday Party last night and I was asked for the recipe by several people. As promised, here it is. Merry Christmas and Happy Holidays!!!
2 regular sized bags of dark chocolate or milk chocolate morsels (the darker the chocolate the more paleo friendly it is)
1 pound of sliced bacon
1-2 tablespoons of coconut oil
Sprinkle of sea salt (optional)
Cut bacon slices into bite sized pieces. Fry all at once in a hot skillet, stirring occasionally for even cooking and to break up any pieces that have stuck together. Fry until bacon is light to dark brown, until you have crunchy little bacon bits.
In a double boiler melt your chocolate and the desired amount of coconut oil. I use just enough to make the chocolate silky and shinny with adding a hint of coconut flavor (too much coconut oil and your bark wont get hard enough) about a tablespoon.
Line a cookie sheet with wax paper and pour chocolate over the wax paper and smooth out with a spatula or knife (the smaller the cookie sheet the thicker the bark). If using dark chocolate sprinkle with sea salt, then bacon, then almonds. You can use sea salt on the milk chocolate too if that is your thing, I prefer mine without… sprinkle bacon and almonds on top of milk chocolate, tap the toppings lightly with the spatula or the back of a wooden spoon to “set” them in the chocolate.
Place in the refrigerator for at least 30 mins (the thicker your bark the longer it will take). Once the chocolate has hardened break into bite sized pieces, removing the wax paper.
This bark will keep for about a week in the refrigerator as long as no one knows it’s in there. Once people try this it will be gone before you know it.