Chocolate Almond Bacon Bars

From the in-flight magazine on Southwest Airlines. I used Ghiradelli 60% chocolate chips, Nestle white chips, and nestle semi-sweet chips. The oil in the coating seems weird and is hard to mix in but the end result was right for coating. The white chips were a mistake, didn't firm up. Because the white is runny, these have to stay in the freezer. I also used raw almonds, chopped, and toasted in the pan I cooked the bacon in. Kind of weird but definitely man-candy. Everything is better with bacon!

• Ready In: 4 hrs
• Yields: 20 pieces

Ingredients

• 1 1⁄2 cups heavy cream, divided
• 10  ounces dark chocolate
• 10  ounces white chocolate
• 12  ounces  semisweet chocolate
• 12  ounces bacon
• 4  ounces  almonds, blanched and crushed
• 1⁄2 cup  vegetable oil

Directions

1. Heat 1 cup heavy cream almost to boiling.
2. Melt dark chocolate in double boiler or microwave.
3. Mix melted chocolate and cream. Stir in almonds.
4. Pour mixture onto greased cookie sheet and freeze until firm.
5. Fry bacon until crisp and chop finely.
6. Heat 1/2 cup cream almost to boiling.
7. Melt white chocolate in double boiler or microwave.
8. Combine cream, melted chocolate, and bacon.
9. Spread over dark chocolate layer.
10. Place in freezer one hour.
11. Cut bars to desired size and freeze.
12. Melt semi-sweet chocolate in double boiler or microwave.
13. Whisk in vegetable oil.
14. Arrange bars on wire rack over pan and pour melted chocolate over to cover.
15. Freeze before coating other side.
16. Store in refrigerator.