Paleo Chocolate Lovers’ Cookbook – Salted Caramel Bacon Bark

The recipe Paleo Chocolate Lovers’ Cookbook – Salted Caramel Bacon Bark can be made in roughly 30 minutes. One portion of this dish contains roughly 4g of protein, 17g of fat, and a total of 269 calories. This recipe serves 8. For $1.07 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, paleolithic, and fodmap friendly diet. It works well as a rather cheap side dish. If you have sea salt, dark chocolate, cooked bacon, and a few other ingredients on hand, you can make it. 3381 person have tried and liked this recipe. It is brought to you by Civilized Caveman Cooking. Overall, this recipe earns a rather bad spoonacular score of 29%. Try Review: Paleo Chocolate Lovers | Salty Caramel Bacon Bark, Dark Chocolate Lovers’ S’mores Cookies with Salted Caramel, and Salted Caramel Chocolate Coconut Bark for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a heavy-bottomed pot, add the coconut milk, coconut sugar and saltWhisk to combine the ingredients, and turn on the heat. Bring to boil for 15 minutes watching carefully so mixture doesn't boil overReduce heat to low, and simmer for 5 minutes, making sure it doesn't burn.Wear gloves to pour the caramel into a small bowl, and stir periodically as it cools to room temperature.If the caramel isn't thick when it reaches room temperature, pour it back into the pot and let it simmer over the lowest heat possible for another 3-5 minutes.Wear gloves to pour caramel back into the small bowl, stirring occasionally until it reaches room temperature. Store covered at room temperature.Make Salted Caramel recipe above and let it cool to almost room temperatureLine an 8" x 8" dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help it stay in place and set asideOver a double boiler, melt the chocolate and pour it into the prepared dishAllow the chocolate to cool to room temperature on the counter then place it in the freezer until hardDrizzle the caramel over the chocolate and sprinkle the top with crumbled crisp baconFreeze the candy until it is hard enough to break into bark. You can then store in the refrigerator or freezer.

 

Step by step:

1. In a heavy-bottomed pot, add the coconut milk, coconut sugar and salt

2. Whisk to combine the ingredients, and turn on the heat. Bring to boil for 15 minutes watching carefully so mixture doesn't boil over

3. Reduce heat to low, and simmer for 5 minutes, making sure it doesn't burn.Wear gloves to pour the caramel into a small bowl, and stir periodically as it cools to room temperature.If the caramel isn't thick when it reaches room temperature, pour it back into the pot and let it simmer over the lowest heat possible for another 3-5 minutes.Wear gloves to pour caramel back into the small bowl, stirring occasionally until it reaches room temperature. Store covered at room temperature.Make Salted Caramel recipe above and let it cool to almost room temperature

4. Line an 8" x 8" dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help it stay in place and set aside

5. Over a double boiler, melt the chocolate and pour it into the prepared dish

6. Allow the chocolate to cool to room temperature on the counter then place it in the freezer until hard

7. Drizzle the caramel over the chocolate and sprinkle the top with crumbled crisp bacon

8. Freeze the candy until it is hard enough to break into bark. You can then store in the refrigerator or freezer.

Nutrition Information:

covered percent of daily need