Dark's Kitchen
Serves 4

3/4 lb bacon, thick-sliced
10 oz. dark chocolate, chopped into small pieces
1/3 C prepared caramel sauce (store bought)
3 Tbsp heavy cream


Fry bacon in a large skillet, over medium heat, until crispy. Transfer to a paper-towel-lined
plate to drain.

Blot thoroughly with paper towels to remove excess grease.

Melt chocolate and heavy cream in a double-boiler, stirring until smooth, or microwave in 30 second intervals, on 50% power.

Dip bacon slices, one at a time, into chocolate sauce to coat.

Place on a wax paper covered baking sheet to cool.

Drizzle caramel sauce on top.

Place in refrigerator and chill for 15-20 minutes.
Chocolate Caramel Bacon
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