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Chocolate-Dipped Bacon

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3.5 by 13 people

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  • Makes: 36 servings
  • Prep: 20 mins
  • Bake: 20 mins 375°F

Chocolate-Dipped Bacon

Directions

  1. Preheat oven to 375 degrees F. Line two 15x10x1-inch baking pans or shallow roasting pans with parchment paper. Arrange bacon slices side by side in the prepared baking pans. Sprinkle lightly with brown sugar. Bake for 20 to 25 minutes or until bacon is crisp. Transfer to wire racks; let cool (up to 2 hours).
  1. Line a large baking sheet with waxed paper; set aside. In a small heavy saucepan heat and stir chocolate over low heat until melted and smooth. Dip bacon pieces halfway into chocolate, letting excess drip off. Place on the prepared baking sheet. While still warm, sprinkle with nuts. Chill until chocolate is set. Place bacon in bag; close bag.

From the Test Kitchen

MAKE-AHEAD DIRECTIONS:

Layer dipped bacon between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts (Chocolate-Dipped Bacon)

  • Per serving:
  • 87 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 11 mg chol.,
  • 263 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 2 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

13 Ratings
937 Days Ago
I always make my bacon in the oven WITHOUT the parchment paper, but I have never candied it so I thought I would use the paper so I wouldn't ruin my pans. Totally not necessary. The grease that accumulates prevents the sugar from sticking to pan. The paper also made it necessary to cook muck longer (10 minutes) and it still didn't crisp up. I removed the paper at that point. I wish I had been able to read the reviews, but it wouldn't connect upon several attempts. They may have addressed the paper issue.

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