Maple Bourbon Bacon Dark Chocolate Bark // via Nosh and Nourish
4 slicescenter-cut, nitrate-free bacon
1 1⁄2 ounceTincup Bourbon (approximately one shot)
1 tablespoonDark Amber Maple Syrup
3 cupsDark Chocolate chips
1 tablespoonChocolate Almond Milk
1 tablespoonTincup Bourbon
1⁄3 cuppomegranate seeds (also called arils)
- Lay the bacon slices flat on a microwave bacon cooker (also known as a bacon wave). Use a basting brush to brush on the bourbon to each slice generously. Then flip the bacon slices over to brush the bourbon on the back side. Repeat with the maple syrup.
- Cook the bacon per the package instructions. Mine took about 4 minutes for 4 pieces. You want it to be crispy, but not burned! Let it cool for 5 minutes, then use your hands to crumble it into tiny pieces. Set it aside.
- Next, melt the chocolate chips in the top of a double boiler or in a stainless steel mixing bowl set over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Approximately 5 minutes, stirring continually. Once they are melted completely, stir in the almond milk and additional 1 tbsp of bourbon. Mix thoroughly. Then, pour the mixture onto a baking sheet lined with parchment paper. Use a spoon to flatten and level the mixture. Sprinkle the bacon crumbles and pomegranate seeds evenly over the top, pressing them down gently with your hand or the back of a spoon. Cool for 1 hour in the refrigerator, then break apart into pieces and enjoy!
- Store in an airtight container in the refrigerator.
Yields 6 Servings