Caramel, Whiskey & Bacon Bark - Recipe from Price Chopper
Caramel, Whiskey & Bacon Bark
Treat Dad to all of his favorites with sweet caramel, whiskey-infused marshmallow and crispy bacon crumbles.
Treat Dad to all of his favorites with sweet caramel, whiskey-infused marshmallow and crispy bacon crumbles.
- Prepare an 8"x8" pan by lining with parchment paper or foil. Create flaps that hang over edges for easy removal. Set aside.
- In a medium microwave-safe bowl, heat ¾ cup semi-sweet chocolate chips in 30 second intervals until melted and smooth.
- Pour melted chocolate into prepared pan and smooth evenly with a silicone spatula. Place in freezer to harden, about 15 minutes.
- In another microwave-safe bowl, place marshmallows, butter, and whiskey heat on high for about 45 seconds. Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.
- Spray your spatula with a cooking spray before spreading. Pour onto set chocolate layer and, working quickly, smooth evenly. Return to freezer until firm.
- In another microwave-safe bowl heat unwrapped caramels for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.
- Pour over marshmallow layer and spread evenly.
- Return to freezer for 15 more minutes.
- Melt remaining ¾ cup chocolate until warm and smooth and pour over caramel layer and sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.
- Freeze for a final 15-30 minutes or until completely set.
- When ready to cut, lift up on flaps removing it from the pan, and peel away from hardened chocolate. Cut into pieces with a sharp knife on cutting board.
- Store in an airtight container in the refrigerator up to 2 weeks.
