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I want to end this most successful blogging year with a bang. What better way to ring in the New Year that with a candy full of unique flavor? And it is yet another recipe in our Bacon Week! The previous posts include:

Bacon Week Part 1: Bacon! Bacon! Bacon!

Bacon Week Part 2: Bacon Salt

Bacon Week Part 3: Beer and Bacon Mac and Cheese

Bacon Week Part 4: Bacon Wrapped Smokies

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Bourbon, Caramel, Marshmallow, Bacon Bark (from Endless Simmer)

  • 16 oz of semi-sweet chocolate
  • 4 cups of mini marshmallows
  • ¼ cup bourbon (I used Woodford Reserve)
  • 1 cup caramel (recipe follows)
  • 1 cup of spiced bacon crumble (recipe follows)

Line an 8×8 inch glass pan with parchment of wax paper with 1 inch overhang on each side. Melt semi-sweet chips. Pour half into lined pan, spreading the chocolate until smooth and evenly distributed. Chill until chocolate becomes solid.

In a saucepan, heat marshmallows until the become stringy and sticky. Remove from heat and add in bourbon; stir to combine. Spread marshmallow mixture over solid chocolate.

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At this point, make the caramel (look below for instructions). Pour finished caramel over marshmallow layer. Spread until smooth. Chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of melted semi-sweet chocolate over caramel layer and spread until smooth. Gently press the bacon crumble (recipe below) into the chocolate. Chill until solid. Use a sharp knife to cute the bark into pieces. Refrigerate bark to extend it’s shelf life.

Bacon Crumble

  • 16 oz bacon
  • 1/4 cup sugar
  • 4 tablespoon water
  • 1 egg white
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne

Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F. Combine sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Drain coated bacon with a strainer to remove excess syrup. Whisk an egg white until fluffy and foamy. Sprinkle in black pepper and cayenne. Add in bacon and toss to coat. Spread bacon on a parchment lined baking sheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

Caramel Filling

  • 1 cup sugar
  • 4 tablespoons water
  • 4 tablespoon butter
  • 7 tablespoon heavy cream

Combine sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Once sugar has dissolved increase heat to high. Periodically, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

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