Bacon Bark

• Gluten free
• Paleo

• Meat

  • 8 strips Bacon

• Baking & Spices

  • 1/2 tsp Salt
  • 28 oz Semi-sweet chocolate chips

• Nuts & Seeds

  • 1 cup Almonds, roasted salted

Found on alittleclaireification.com

Description

Ingredients

• 8 strips bacon
• 28 oz semi-sweet chocolate chips
• 1 cup roasted salted almonds, roughly chopped
• 1/2 tsp salt

Directions

• Cook the bacon according to package directions (or your preferred method) and set on a plate lined with paper towels to drain. Prepare a baking sheet with parchment paper and set aside. Place a medium to large saucepan with 2 cups of water on stove to boil. Add the chocolate and salt to a medium heat-proof bowl and place on top of sauce-pan on stove top. Once bacon is cooled, crumble into bits. Stir the chocolate until it is completely melted and smooth then remove from heat. Spread the chocolate evenly onto the prepared baking sheet - about 1/2 thick (you may not cover whole pan - its fine). Top with the crumbled bacon and chopped almond pieces. Lightly press the bacon and almonds into the chocolate to make sure they stick. Once slightly cooled, place the baking sheet into the refrigerator to finish cooling. Once completely cooled, break the bacon bark into pieces and distribute into jars. Keep refrigerated and use within 3 weeks.