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.