Bacon Dark Chocolate Bark with Salted Coconut Caramel

• Canned Goods

  • 1/2 cup Coconut cream

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 200 g Dark chocolate
  • 1/8 tsp Salt

• Other

  • ¼ cup HORMEL® Real Crumbled Bacon

Found on leelalicious.com

Description

Ingredients

• ½ cup coconut sugar (or unrefined cane sugar)
• ½ cup coconut cream (or full fat coconut milk)
• ⅛ teaspoon salt
• 200g (7 oz) dark chocolate
• ¼ cup HORMEL® Real Crumbled Bacon

Directions

• Start with making the Salted Coconut Caramel. Heat a small saucepan over medium-low. Add coconut sugar, coconut cream and salt. Stir until dissolved. Let the mixture simmer for about 10 minutes. The caramel will thicken as it cools.
• To test, take the saucepan off the heat. Spread a little sauce on a saucer and place in the freezer for a few minutes. If the caramel doesn’t harden (enough), return the saucepan to the stove and simmer a little longer. Let the caramel sauce cool to room temperature (the fridge will speed this up).
• Line a plate or baking pan with parchment. Break the chocolate into pieces and melt either on top of a double boiler or in the microwave (in 20 second bursts, stir in between each burst).
• Pour chocolate into prepared pan and let cool (can be done in the fridge). Once the surface has hardened a little, drizzle the coconut caramel on top and sprinkle with HORMEL® Real Crumbled Bacon.
• Place chocolate bark in fridge or freezer to harden fully before breaking (or cutting) into pieces. Store in fridge or freezer.