[title subtitle=”Recipe: Adapted from Endless Summer
WORDS: Catherine Frederick
image: Jeromy Price”][/title]
Method: { Yield 8X8 pan }
Melt 1 ½ cups semi-sweet chocolate chips over low heat or in a medium microwave-safe bowl. Pour half of chocolate onto parchment-lined pan. Spread chocolate with silicon spatula until smooth. Freeze chocolate until hard, about 15 minutes. Melt 2 cups mini marshmallows, 1 tablespoon butter, and 1 tablespoon bourbon, in a microwave-safe bowl on high heat for about 30 seconds. Stir, heat for an additional 30-45 seconds until smooth. Spray spatula with non-stick spray, pour and spread marshmallow mixture over solid chocolate layer. Return to freezer, freeze for 15 minutes. Place unwrapped caramels (approximately 25) into microwave-safe bowl and heat for 45 seconds, stir, and continue to heat in 30 second intervals until melted. Pour over marshmallow layer and spread quickly and evenly. Freeze for 15 minutes. Reheat remaining chocolate until smooth and pour over caramel layer. Spread evenly and while still melted, sprinkle with spicy bacon crumbles. Freeze for 20-30 minutes until completely set.
Method: Spicy Bacon Crumble
Cook 16oz bacon, set aside to cool then crumble by hand. Heat oven to 300°. Combine 1/4 cup sugar and 1/4 cup water in saucepan, heat until sugar dissolves. Add bacon to sugar mixture, stir to coat. Strain mixture, draining excess sugar syrup. In bowl, beat 1 egg white until fluffy. Add 1/4 teaspoon black pepper and 1/8 teaspoon cayenne, stir. Add bacon, stir to coat. Pour mixture onto parchment-lined baking sheet. Bake for 30 minutes. Remove and let cool. Crumble bacon mixture again.
TIPS: Keep the bark whole until ready to break apart and place in box or tin. Place a layer of parchment between each layer. Store in refrigerator.
