I would vote for the candied bacon. Chocolate and bacon need more degrees of separation.

I'd prefer a good dark chocolate bacon... I've never made my own, however. Candied, I fear, ruins the whole ambiance of bacon, with sugars.

The whole strip of bacon in this was crisp. It was thick bacon; I would imagine that was necessary to not collapse under the weight of the chocolate.

the candied bacon recipe I saw involves making a glaze and brushing it on, and turning and baking repeatedly for each layer to harden. Seemed like a lot of effort compared to dipping in chocolate.

I have never made chocolate covered bacon. That does not sound good at all to me. Of course I don't like chocolate on a lot of things, such as strawberries. Bananas and cherries are okay, no bacon. I would go for the nice sweet syrup with pancakes or French toast, :)

Sue

I have read recipes for maple syrup baked bacon and that would be my preference but I can't eat bacon anymore. Too much smoke. I can't possibly imagine chocolate covered bacon.

I made candied bacon once to take to a work bring-a-dish luncheon with a bacon theme (everything was supposed to have bacon in it). I don't recall which recipe I used but it was simple... line a baking sheet w/ foil, then use a wire rack to lay out the bacon strips. I think the coating was just brown sugar and something with kick -- maybe chipotle powder or something like that... pile it on and bake. Easy. And it was all gone in seconds. lol!

I have made candied bacon, similar to party music., but without the kick. Very easy.

I made this many times when I cooked the competition bbq circuit. You have to use thick cut bacon. Don't cook it until it gets crisp and crinkles, instead stop the cooking process about 3/4 of the way through. Dry the bacon to get all the grease you can out of it with paper towel and then cool the strips on a cookie sheet in the fridge. I tried several different chocolates before settling on good old fashioned Hersey's chocolate bars. Melt them down and then dunk the bacon strips into them. Let them harden in the fridge on wax paper overnight.

Thanks, all.

Thanks for the recipe, fawnridge. I was wondering which chocolate to use. I wondered if it was coating chocolate but I usually don't care for that. When I coat nuts like pecans I use Trader Joe's block milk chocolate with some semi-sweet chips mixed in. But chocolate for nuts doesn't need to have any, er, structural strength ;) .

The candied bacon made by just sprinkling on brown sugar sounds easy enough for an experiment. I have never tasted that myself so would want to, before committing to a big batch.

Do you pre-cook the bacon somewhat before starting to put on the brown sugar?

I've made this and it's worth it! So good!

MILLION DOLLAR BACON

Author: Cyd Converse

Recipe type: Breakfast

Serves: 12

Ingredients

• 1lb thick cut bacon
• 6 tablespoons brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon cracked black pepper
• 1 teaspoon red pepper flakes

Begin by preheating your oven to 350° and lining a baking sheet with parchment paper. (You can sub aluminum foil if you don’t have any parchment paper lying around.)

Instructions

1. Sprinkle the bacon with about half of the brown sugar.
2. Sprinkle on the red pepper flakes, cayenne and cracked black pepper.
3. Sprinkle the rest of the brown sugar on the top and then give it a good pat all over. Think of it as a rub that’s going to coat your bacon in candy-like goodness. You don’t really have to worry about coating the reverse side because as the bacon cooks, the sugary coating will run under it and coat the other side of the bacon, too.
4. Bake for 20 – 30 minutes, until it reaches your desired crispiness. Done and done!

I had the candied bacon once, in a Bloody Mary. The restaurant was promoting it heavily, so I thought I’d try. I couldn’t eat it - it was so so sugary sweet. The bacon taste was barely discernible under all the sugar/maple. One nibble and I was done. Plus it ruined the Bloody Mary!

linnea, we do not precook the bacon. Thicker slices work a little better, but basically the strips are sprinkled with brown sugar and the sugar is patted/rubbed so it stays on. Place on a rack and bake it until the bacon is crisp. That's it, it's done. I've also done this using maple sugar and it worked pretty well too.

As mentioned by littlebug, it's pretty sweet. That's why the kids like it, I imagine. And here, our local Bob Evans chain restaurant sells candied bacon, I saw it on the sign in their parking lot but I haven't tried it and I don't know anyone who has.

Annie

Only in America lol

I had some chocolate covered bacon at a candy making shop once...I had no desire for another taste. Not all American's think chocolate and bacon go together.

Karen's recipe jogged my memory... the recipe I used contained cayenne pepper for kick.

littlebug, I agree that candied bacon would ruin a bloody mary. Both candied and chocolate-covered bacon would probably be great with beer though!