How To Make Chocolate Covered Bacon

Whether you fry it on the stove, bake it in the oven, or “air-fry” it in your air-fryer, achieving a crispy, salty and tasty strip of bacon is always the goal. With the addition of brown sugar and chocolate, the bacon strip has reached pure perfection.

These candied bacon strips form a glossy coat when it’s topped and baked with sugar and lightly seasoned with a pinch of cayenne pepper for a faint, spicy kick. The combination of the semisweet chocolate chunks and coconut oil allows the chocolate to melt smoothly, making it easy for the mixture to adhere to the candied bacon. When the chocolate has mostly setup, it’s finished with a sprinkle of sea salt flakes that enhances the bacon's natural salinity.

INGREDIENTS

2 cups dark brown sugar, firmly packed
¼ teaspoon cayenne pepper
1 pound thick-cut bacon strips (about 10-12 slices)
8 ounces semisweet chocolate chunks
1 tablespoon coconut oil
Sea Salt Flakes

DIRECTIONS

Preheat oven to 375°F.
In a small bowl combine brown sugar and cayenne pepper. Generously coat one side of the bacon strips with the brown sugar mixture (about 2 tablespoons per strip), pressing lightly to adhere.
Arrange bacon slices in a single layer on two wire racks placed on top of two parchment paper-lined baking sheets. Bake for 30-35 minutes at 375°F, or until bacon is cooked through. Cool completely (about 20 minutes).
In a microwaveable bowl, add chocolate chunks and coconut oil and warm on high in 30-second intervals, stirring each time until all the chocolate has completely melted, about 2 minutes total.
Dip the bacon strips in the melted chocolate vertically, covering more than half of the strip. Place strips on a baking sheet lined with parchment paper. Allow the chocolate to solidify for about 20 minutes at room temperature or 10 minutes in the refrigerator. Finish with sea salt flakes. Serve immediately or store in an air-tight container for up to 3 days.

SUMMARY