This indulgent chocolate bacon bark combines rich dark chocolate with crispy bacon pieces for the perfect sweet and salty treat. Our chocolate bacon bark recipe creates an irresistible dessert that takes just 20 minutes to prepare and delivers gourmet flavors everyone will love.
SERVES: 4 | PREP: 15 MIN | COOK: 5 MIN | TOTAL: 20 MIN
Ingredients
Chocolate Base
| Ingredient | Amount |
|---|---|
| Dark chocolate chips | 8 oz |
| Semi-sweet chocolate chips | 4 oz |
| Coconut oil | 1 tablespoon |
Bacon & Toppings
| Ingredient | Amount |
|---|---|
| Thick-cut bacon | 6 strips |
| Sea salt flakes | 1/2 teaspoon |
| Crushed pretzels | 1/4 cup |
Step-by-Step Instructions
Phase 1: Bacon Preparation (8 minutes)
1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. Arrange bacon strips on the prepared baking sheet, ensuring they don’t overlap. This allows even cooking and maximum crispiness.
3. Bake for 6-8 minutes until golden brown and crispy. The bacon should sound crisp when tapped with a fork – this ensures perfect texture in your chocolate bacon bark.
4. Transfer cooked bacon to paper towels immediately. Pat dry to remove excess grease, which could make your bark soggy.
5. Once cooled, roughly chop bacon into bite-sized pieces. Aim for chunks about 1/4 inch – not too small or they’ll get lost in the chocolate.
Phase 2: Chocolate Melting (5 minutes)
6. Line an 8×10 inch baking sheet with parchment paper, leaving overhang for easy removal later.
7. Combine both chocolate chips in a microwave-safe bowl. The mix of dark and semi-sweet creates perfect flavor balance.
8. Microwave in 30-second intervals, stirring between each round. This prevents burning and ensures smooth melting.
9. After 2-3 intervals, add coconut oil and stir until completely smooth. The oil adds shine and helps with spreading.
10. Test temperature by touching the bottom of the bowl – it should feel warm but not hot to prevent seizing.
Phase 3: Assembly (3 minutes)
11. Pour melted chocolate onto prepared parchment, spreading into an even rectangle about 1/4 inch thick using an offset spatula.
12. Working quickly before chocolate sets, sprinkle chopped bacon evenly across the surface, pressing gently to adhere.
13. Add crushed pretzels for extra crunch, distributing them between bacon pieces for visual appeal.
14. Finish with sea salt flakes – this enhances both sweet and salty flavors dramatically.
Phase 4: Setting (4 minutes)
15. Refrigerate for 15-20 minutes until completely firm. Don’t skip this step or your bark will be messy to cut.
16. Remove from refrigerator and lift using parchment overhang. Place on cutting board.
17. Using a sharp knife, cut into irregular pieces for rustic presentation. Clean knife between cuts for neat edges.
18. Serve immediately or store in airtight container. Your chocolate bacon bark is ready to enjoy!
Chef’s Notes
Bacon Quality Matters: Choose thick-cut bacon for best texture contrast. Thin bacon becomes too crispy and loses its chewy appeal in this chocolate bacon bark recipe.
Chocolate Temperature: Never let chocolate exceed 90°F during melting. Overheated chocolate becomes grainy and won’t set properly.
Timing is Key: Work quickly during assembly phase. Chocolate begins setting within 2-3 minutes at room temperature.
Storage Tip: Keep finished bark in cool, dry place. Humidity causes chocolate to develop white bloom, though it’s still safe to eat.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 8g
- Carbohydrates: 22g
- Fat: 19g
- Fiber: 3g
- Sodium: 320mg
Creative Variations
Maple Bacon Bark: Drizzle cooled bark with pure maple syrup before adding toppings. This variation pairs beautifully with our malted milk bark for dessert platters.
Spicy Chocolate Bacon: Add 1/4 teaspoon cayenne pepper to melted chocolate for heat that complements the bacon’s smokiness perfectly.
Coffee Lover’s Version: Mix 1 tablespoon instant coffee into chocolate for mocha flavor. Check out our coffee bean bark for more coffee-chocolate inspiration.
Nutty Bacon Bark: Replace pretzels with chopped pecans or almonds for sophisticated crunch and flavor depth.
Storage & Reheating
Room Temperature: Store in airtight container for up to 5 days in cool, dry location away from direct sunlight.
Refrigeration: Keeps fresh for 2 weeks when properly wrapped. Let come to room temperature for 5 minutes before serving for best texture.
Freezing: Wrap individual pieces in wax paper, then store in freezer bags for up to 3 months. Thaw at room temperature for 10 minutes.
Travel Tips: Pack between parchment layers in rigid container. Avoid leaving in hot cars where chocolate melts.
Troubleshooting Guide
Problem: Chocolate Won’t Melt Smoothly Check your bowl for water droplets – even tiny amounts cause chocolate to seize. Start over with completely dry equipment if this happens.
Problem: Bacon Too Chewy Your oven temperature might be low, or bacon needs more time. Properly cooked bacon should snap when bent, not bend flexibly.
Problem: Bark Breaks Apart Chocolate wasn’t properly tempered or cooled too quickly. Next time, let it set at room temperature for 10 minutes before refrigerating.
Problem: Toppings Fall Off You waited too long to add them. Chocolate should still be slightly warm and tacky when adding bacon and pretzels.
Problem: White Film on Chocolate This is chocolate bloom from temperature changes. It’s safe to eat but looks unappealing. Store at consistent temperature to prevent.
Equipment Essentials
- Large baking sheet
- Parchment paper
- Microwave-safe mixing bowl
- Offset spatula or butter knife
- Sharp chef’s knife
- Paper towels
- Measuring cups and spoons
Shopping List
Dairy Section
- None needed
Meat Counter
- Thick-cut bacon (6 strips)
Baking Aisle
- Dark chocolate chips (8 oz bag)
- Semi-sweet chocolate chips (4 oz)
- Sea salt flakes
Pantry Items
- Coconut oil
- Crushed pretzels
Success Secrets
1. Use high-quality chocolate chips for superior flavor and melting properties. Cheap chocolate often contains additives that prevent smooth melting.
2. Pat bacon completely dry after cooking. Excess grease creates texture problems and can cause chocolate to separate.
3. Work in cool kitchen when possible. Hot environments make chocolate difficult to handle and slow to set.
4. Cut bark with sawing motion rather than pressing straight down. This prevents cracking and creates cleaner edges.
5. Taste-test your bacon before adding to chocolate. It should be perfectly crispy and well-seasoned to complement the sweet chocolate base.
