White Chocolate Pecan Bacon Bark

Forrest Gump had it right, life really is like a big ol’ box of chocolates, I just am currently chewing on the much dreaded fruit filling truffle. Hopefully one day I’ll be able to taste the coconut or peanut butter again, it’s bound to happen at some point…. right? But for now I’ll just chew through the fruity crap and pray for something sweeter to come my way.

And it’s October 1st. I think that is pretty sweet in itself. Everything in October just “feels” better. The air is more pure, allowing deep full breaths with crispy inhales & steamy exhales. Even the sounds of mother nature are more clear. The crunchy sharpness of stomped fallen leaves, the clicks of acorns dropping left & right, and flocks of geese flying overhead in search of some warmth. What a dreamy season. 

And what could possibly make the very first of the most perfect month even more dreamy!? Bacon. But not just any bacon…. Bacon coated with brown sugar and maple syrup baked  to a perfect crunchy sticky texture. It doesn’t end there. Imagine your candied maple bacon dipped into melted white chocolate goodness with dark chocolate shavings and crushed pecans sprinkled over. White Chocolate Pecan Bacon Bark. Now that’s something.

Wham, bam thank you ma’am. 

I bought my bacon from a local butcher, I wanted my main ingredient to really represent it’s true flavor, and when buying local and fresh your meat tastes how it is intended to. So I definitely suggest doing the same if it is available to you. 

White Chocolate Pecan Bacon Bark

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

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Ingredients

• 1 lb bacon, sliced in half width wise
• ¾ cup brown sugar
• 3 tbsp maple syrup
• 12 oz white chocolate
• 2 oz shaved dark chocolate
• ¾ cup crushed pecans

Instructions

1. First preheat your oven to 375 and line a rimmed baking sheet with foil. Next in a bowl mix your brown sugar and maple syrup together.
2. Take each bacon strip and coat evenly with brown sugar/maple mixture (I run a finger down the bacon after coated to ensure it is not clumpy and OVER saturated with sugar/maple mix.
3. Place each slice of bacon on wired rack over baking sheet and set in oven for 15 - 20 minutes until bacon is crisp and shiny (not burned). Remove and let cool on the rack.
4. While bacon is cooling melt your white chocolate in a heat proof bowl.
5. After white chocolate is melted, bacon should be cool to handle, take one slice of bacon, dip and coat ¾ of bacon in chocolate then place on parchment paper. Sprinkle shaved dark chocolate and crushed pecans on top. Repeat this step until all of the bacon is dipped & covered.
6. Place in fridge for about 15 minutes until everything hardens and then serve!
7. May place in an air tight container/zip lock bag in the fridge until ready to eat if making ahead. Remove 30 minutes before serving

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