From The Galley: Chocolate Bacon Peanut Bark

From The Galley: Chocolate Bacon Peanut Bark

From The Galley: Chocolate Bacon Peanut Bark


8 strips bacon
16 ounces semisweet chocolate (chunks or chips)
1 cup unsalted peanuts


In a large skillet over medium heat, cook bacon, turning until browned and done, 6 to 8 minutes.

Transfer bacon to a paper towel-lined plate to drain. Chop the bacon finely.

Line a large baking sheet with parchment paper.

Add chocolate to a double boiler. If you don’t have one, fill a pan with a couple of inches of water. Place a glass bowl over the pan, making sure the bottom of the bowl does not touch the water underneath.

Once the water begins to boil, add the chocolate chips. Stir continuously with a spatula 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 room temperature.

A Christmas treat, this recipe for Chocolate Bacon Peanut Bark will be a favorite. Give as a gift or eat it all yourself, this recipe will be a hit.


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  • Karen Marcil


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