The Supper Swap Girls: Kim Eades & Stephanie Burnette
Ingredients
4-6 pieces of Fully Cooked Bacon (I used Trader Joe’s, but any brand will work)
1 container of Microwave Dipping Chocolate (I used Baker’s, but almost every grocery store has a version near the berries)
Piece of Paper Towel
Piece of Wax Paper
Patience & Planning
Instructions
You want fully cooked bacon because you need the bacon to be crisp but not greasy. Chocolate will not adhere to grease.
Microwave at 15 second intervals on 50% power. Blot with paper towel each time until the bacon is consistently brown and not limp. Blot one more time and let it rest on a paper towel.
Microwave the chocolate according to package directions until it is smooth and glossy.
Carefully break each piece of bacon in half. Dip half of one piece into the chocolate and place gently onto the wax paper placed right on top of your cool counter (see notes on how to cool a counter if you don’t have a stone counter top).
Now for patience and planning… let the dipped bacon sit for 1 hour. If you put it in the fridge, you’ll have cold bacon (yuck). You need the chocolate to harden at room temp so the bacon is still tasty.
I hope your honey enjoys this very trendy sweet and salty treat!
Note about Counter tops: if you don’t have a stone counter top like granite, then pre-cool it by placing a bag of frozen veggies or a carton of ice cream on it’s side on the counter for 4-5 minutes. It will slightly chill the counter to help the chocolate coagulate without chilling the bacon
