Candied Bacon and Pecan Bark

Submitted by opalescent

"From Sweet and Savory Fat Bombs by Martina Slajerova"

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 16 fat bombs

ingredients

• 6 bacon, slices
• 2 tablespoons unsalted butter, at room tempature
• 1⁄4 cup granulated Truvia
• 1 cup pecans
• 1 teaspoon natural maple extract
• 8 7⁄8 ounces of homemade dark chocolate (page 32)

directions

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Lay the bacon strips flat on the parchment, leaving enough space between so they don't overlap. Place the tray in the preheated oven and cook for 25 to 30 minutes, or until golden brown. The exact amount of time depends on the bacon. Remove from the oven and set aside to cool.
2. Once cool, crumble the bacon into small bits. (Pour the bacon grease into a glass container and reserve for another use. Bacon grease is great for frying eggs.).
3. In a medium saucepan, set over medium heat, combine the butter or oil and Truvia. Cook until it starts to bubble. Stir in the pecans and maple extract. Cook for about 10 minutes, or until fragrant stirring frequently to prevent burning. Remove from the heat.
4. Add the crumbled bacon and mix well. Spread the mixture over the surface of an 8 x 8 inch parchment lined pan, or silicone pan.
5. Melt the dark chocolate in a double boiler, over medium heat. Pour the melted chocolate over the caramelized nut mixture and set aside to cool.
6. When cook, refrigerate for 1 hour, or until set and ready to slice. Keep refrigerated for up to 1 week, or frozen for up to 3 months.