Recipe - Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark

Did you say chocolate, caramel, marshmallow, whiskey AND bacon? Why, yes I did!!! This amazing recipe encompasses all of life’s delicious ingredients. Now, I know there is A LOT going on in this recipe. And while it is a slightly time consuming, it is very easy to make! After some trial and error with the original recipe, I believe I have come up with a delicious concoction with the right amount of each ingredient that your taste buds are sure to enjoy - WITHOUT pulling out any fillings or giving you a cavity. (**Warning – I am not responsible for any issues you might incur with your teeth after eating this bark!!)

Enjoy! J

INGREDIENTS

16 oz of semi-sweet chocolate (Feel free to taste test a handful of chips...you don’t “need” all of them J)

4 cups mini-marshmallows (+ 5-7 pieces to taste test with the chocolate chips)

1 tablespoon butter

1/4 cup whiskey (and maybe a shot on the side J)

1 cup caramel sauce

3-4 strips of VERY crispy bacon (+ 3-4 strips of bacon to sample while baking)

PREPARATION

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. I created flaps that hung over the edges of the pan for easy removal.

Heat a little olive oil in a pan and cook the bacon until very crisp. Transfer bacon to a plate lined with paper towels to absorb the grease. Crumble into small pieces to place on top of the bark when it is finished. Set aside.

In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. (Be VERY careful not to scorch, even when it looks like the chocolate has not completely melted it will continue to melt as you stir, so err on the side of caution.)

Pour about half of melted chocolate into your pan and smooth evenly with a silicone spatula. (Keep in mind, this first layer will not be very thick.)

Place in freezer to harden, about 15 minutes.

Meanwhile, place whiskey, butter and marshmallows in a microwave-safe bowl and heat on high for about 45 seconds.  Again keep an eye on it; marshmallows will enlarge and try to take over the bowl!!! Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.

Pour onto set chocolate layer and smooth evenly. Make sure you are using a silicone spatula so the marshmallowy goodness does not stick to it.

Return to freezer for another 15 minutes.

Place caramel sauce in microwave safe bowl and heat as directed. (Approximately 45 – 60 seconds) Pour over marshmallow layer and spread evenly. Do this as quickly as possible as the caramel will start to stick and thicken.

Return to freezer for 15 more minutes.

Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. 

Freeze for a final 15- 30 minutes.

When ready to cut, remove bark from pan by gently pulling on foil flaps. Carefully peel foil from hardened chocolate. Cut into bite size (or a little large) pieces with a sharp knife.

Keep refrigerated until 10 minutes before you are ready to serve. Bark becomes slightly gooey & floppy at room temp.

Adapted from Whiskey Disks.