Better with Bacon – Bacon Salted Caramel Pecan Bars

Holy moley…(smack, smack, smack)…behold Alice’s Bacon Salted Caramel Pecan Bars.


Drawing inspiration from last week’s find – the “Sir Francis Bacon Peanut Brittle” – here is another sweet and savory treat that you can make right in your own little kitchen.  It’s a very involved recipe but I couldn’t help but share…I mean look at the photo!!!

Ironically (or not) this sweet and savory treat comes via  You can find the recipe along with step-by-step photos and “glutton free” instructions over on their website.


Originally posted 2009-11-09 16:30:37.

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Better with Bacon – Chocolate Bacon Peanut Bark…

I’ve had a massive sweet tooth during the holidays so I thought that we could start out the “Better with Bacon” segment for the new year with something that makes my teeth hurt a little just looking at the picture…


Oh, and it’s REAL simple!!

Hit the jump to see this recipe…

Chocolate Bacon Peanut Bark


8 strips bacon
16 ounces chocolate 60%-75% cacao (chunks or chips are fine)
1 cup unsalted peanuts


In a large skillet over medium heat, cook the bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely.
Line a large baking sheet with parchment paper.
Add chocolate to a double boiler (or a saucepan on top of another saucepan). Once the water begins to boil, add the chocolate. Using a spatula, stir continuously, until smooth and creamy.
Stir in the bacon and peanuts. Pour onto the prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for a minimum of 1 hour. The bark should be hard and chilled.
Place bark on a cutting board and cut into pieces — any size or shape you’d like. Serve at about room temperature.


photo and recipe via Dying for Chocolate

Originally posted 2010-01-04 12:40:41.

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What’s the BEST Candy Ever???

It’s Ham Solo in CandyBaronite!

It’s a chocolate Han Solo with peanut butter and BACON in the center! This is Awesome wrapped in Awesomemer with Awesomeness!!

Don’t believe me? Look at this…and try not to blow your mind…

What kind of woman 1) makes a mold of Han Solo in Carbonite, 2) makes chocolate bars in said mold and 3) puts bacon in her chocolate bar in said mold of Han Solo and 4) comes up with the name Ham Solo??? 

The bestest kind!

See more over at booturtle.

I’m late in the game featuring this so if you’ve already seen it on the interwebs, sorry for my delay.  Blame it on SNOWGASM (c).

Originally posted 2011-02-03 22:32:37.

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Better with Bacon – Jolene’s Energy-Packed Bacon Candy!

I know that we have featured “candied” bacon before in out “Better with Bacon” segments but this is different for three reasons:

A) The recipe is in video form, 2) the video is of Jolene the Trailer Park Queen and third, the recipe includes my other love and addiction, coffee.

So watch and learn grasshoppers!

Click here to view the embedded video.

Originally posted 2010-01-29 13:32:21.

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From the Second Biggest Retail Holiday to the First…

Tonight, after an evening appointment, I decided to pop into a few big-box stores near my house.  I was on a search for Halloween deals and was not prepared for what I saw…in EVERY store…


They couldn’t wait a single moment.  Trees, ornaments, wreaths…even some of the toy displays were already starting to overflow.

So in that “holiday spirit”…

Get ready for the x-mas with a box of bacon candy canes.  They look like your regular peppermint curled sticks but take a lick and you’ll get a mouthful of pork.

Interested?  They are available now from the Neatoshop for $4.45 per box.

Happy Holidays!

Originally posted 2011-11-01 20:52:56.

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Adventures in ChocoBacon – Sizzling Bacon Bar

We’ve got a new entry into the ChocoBacon universe…this coming from Christopher Michael Chocolatier in Newport Beach, CA.

(c) Christopher Michael Chocolatier

It’s the Sizzling Bacon Bar!  What makes this Sizzlin’?  How about POP ROCKS?!? (or as they call it, “popping candy”)

Yes, it’s chocolate and bacon but also sea salt and popping candy.


Yes, my head started spinnin’ and mouth slobberin’.  A strange mix but color me intrigued. 

An order has been placed (not cheap – $7.00 a pop) so expect a review soon!

In the meantime, check out all the chocolate over on their site!

Originally posted 2010-01-13 13:05:03.

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Whiskey Bacon Popcorn Cake

popcorn-cake-doneAs a kid, I loved having school parties. Not because the parties were overly fun, but because my mother would always make a popcorn cake. It was a gooey, sugary treat that only came out for special occasions, ie- when I wasn’t going to be at home having a sugar rush!

popcorn-cake-popcornpopcorn-cake-candy popcorn-cake-marshmallow

To us, it was magical. Peanuts, M&M’s, pretzels, and popcorn, all held together by sticky, gooey marshmallows.  It was like an entire movie concession stand rolled into one treat! I’ve mastered making the cake since then, and in certain circles it’s become known as the ‘diabetes cake’ because it’s so damn sweet and sugary.  With the addition of some whiskey and bacon…it’s been elevated to the status of a sugar deity!popcorn-cake-baconpopcorn-cake-mix1popcorn-cake-bundt-pan

This won’t be an everyday or even weekly dessert, but if you’re looking for a fun, colorful and gooey treat for your next get together or party, this one will not let you down!

Whiskey Bacon Popcorn Cakeby WhiskeyBeard

Prep Time: 45 minutes

Cook Time: 2 hours, 0 minutes

Yield: 8-12

Ingredients:3 cups marshmallows2 slices thick cut bacon2 shots whiskey1 cup pretzels sticks1 cup M&M’s1 cup peanuts1/3 cup popcorn kernels3 tbsp bacon fat1 tbsp olive oil
Begin by chopping your bacon into chunks and cooking over a medium low heat. This will allow for the rendering out of the fat and crispier bacon. Remove bacon to paper towel when done and pour rendered fat into a measuring cup. Add more bacon fat if needed to equal 3 tablespoons. Add bacon fat to a large thick bottomed pot over medium high heat. Add three popcorn kernels and wait till they all pop. Watch the temperature to make sure fat doesn't begin to burn. Once all three kernels have popped, add the rest, cover and shake. Keep on heat and shaking periodically as they pop. Keep going until there is a 3-5 second gap between pops. Remove to a large bowl. In heated pot (remove any un popped kernels and shells) add the butter over medium heat. Once halfway melted add the marshmallows and stir until completely melted. Then stir in the whiskey and remove from heat. Add the popcorn, peanuts, pretzels, M&M's and bacon to the whiskey-mallow mixture and stir well. Take a cake pan (bundt pan works best) and coat with a table spoon of olive oil. Pour popcorn mixture into the pan, cover with foil and refrigerate for 1-2 hours or until set. When done, remove from fridge and using a knife loosen the cake from the pan and turn out on to a plate or serving dish. Slice to serve.

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