5 ingredients, (about) 15 minutes and 0 need for explanation. And if you’re still on the fence, consider the facts: not every chocolate covered something makes it on the Wikipedia.
Here’s all you need (amounts vary and the last three are optional):
- Bacon – Preferably thick cut, and not covered in pepper
- Semisweet chocolate chips or baking chocolate squares
- Chopped pecans
- Maple syrup
- Wood smoked salt (for the Texans, available in the bulk section of HEB or Central Market)
If you’re not into pecans, wood smoked salt, or maple syrup, then feel free to proceed without. Alternately, you could try a different nut – perhaps slivered almonds – or extracts in the melted chocolate to add some flavor.
1. Cook bacon to desired crispness in either the microwave or by baking it in the oven (I would avoid skillet cooking because the bacon tends to end up too greasy.) For a chewier, more elastic product, cook the bacon less and for a more smoky, crispy end result cook the bacon longer. Pat the grease off the bacon and let it cool.
2. Melt the chocolate slowly over low heat. If you use the microwave make sure that you dial in a low power setting or your chocolate will end up strangely crumbly and scorched (oops). I prefer to use a double boiler on the stovetop since you can control the temperature.
No need to buy a double boiler, simply place a heatproof bowl (filled with chocolate) in a saucepan filled with a few inches of water. Set burner to low heat, and stir chocolate frequently until melted. If the water begins to boil, lower the temperature.
3. Optional. Toss pecans in maple syrup. Toast in foil lined pan for a few minutes at 350 degrees.
4. Spoon the tempered chocolate on the cooled bacon strips. Top with pecans and sprinkle with wood smoked salt.
Store in the refrigerator for up to a week or wrapped in the freezer for up to a month.