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Paleo Chocolate Lovers' Cookbook - Salted Caramel Bacon Bark

George Bryant
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8


Salted Caramel Bacon Bark


Salted Caramel

  • In a heavy-bottomed pot, add the coconut milk, coconut sugar and salt
  • Whisk to combine the ingredients, and turn on the heat. Bring to boil for 15 minutes watching carefully so mixture doesn't boil over
  • Reduce heat to low, and simmer for 5 minutes, making sure it doesn't burn.
  • Wear gloves to pour the caramel into a small bowl, and stir periodically as it cools to room temperature.
  • If the caramel isn't thick when it reaches room temperature, pour it back into the pot and let it simmer over the lowest heat possible for another 3-5 minutes.
  • Wear gloves to pour caramel back into the small bowl, stirring occasionally until it reaches room temperature. Store covered at room temperature.

Salted Caramel Bacon Bark

  • Make Salted Caramel recipe above and let it cool to almost room temperature
  • Line an 8" x 8" dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help it stay in place and set aside
  • Over a double boiler, melt the chocolate and pour it into the prepared dish
  • Allow the chocolate to cool to room temperature on the counter then place it in the freezer until hard
  • Drizzle the caramel over the chocolate and sprinkle the top with crumbled crisp bacon
  • Freeze the candy until it is hard enough to break into bark. You can then store in the refrigerator or freezer.