Chef Ursula's recipe for Chocolate Bacon Almond Bark:
8 strips smoked
maple bacon, baked until crisp
16 oz. semisweet chocolate chips
2/3 cup sliced almonds
Line a baking sheet with aluminum foil.
Place the chocolate in a microwave-safe bowl and
microwave in one-minute increments until melted, stirring after every minute to
prevent overheating or scorching.
While the chocolate is melting, chop the bacon strips
into small pieces. Set aside approximately one-third of the bacon to be used to
top the bark.
Once the chocolate is melted and smooth, stir in the
remaining two-thirds of the chopped bacon and the almonds, and stir until
Pour the chocolate onto the foil-lined baking sheet, and spread
it into a thin layer about 1/4" high. While the chocolate is still wet,
sprinkle the top evenly with the reserved chopped bacon and press down gently
so it sticks before it cools.
Refrigerate the chocolate bacon almond bark
to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces
by hand, and serve immediately.