Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark
Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark! This incredibly decadent chocolate bark features sweet and salty layers of chocolate, gooey whisky-infused marshmallow, caramel and crisp bacon. A strangely magical combination!
Servings: 12 servings
Ingredients
- 1½ cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 tablespoon unsalted butter
- 1 tablespoon whiskey
- 25 wrapped caramels unwrapped
- 2 strips of crisply cooked bacon crumbled
Instructions
- Prepare an 8x8 inch pan by lining with parchment paper. Create flaps that hang over edges for easy removal. Set aside.
- In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. Careful not to scorch.
- Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.
- Meanwhile, place marshmallows and butter in a microwave-safe bowl and heat on high for about 45 seconds. Stir and return to microwave for about another 45 seconds. Add whiskey to melted marshmallows & stir until smooth and elastic.
- Working quickly, pour the melted marshmallows onto set chocolate layer and, smooth as evenly as possible. A silicone spatula is the best tool for this job.
- Return to freezer and freeze for another 15 minutes.
- Place unwrapped caramels into a bowl. (I used the same bowl I melted the marshmallows in to minimize the mess.) Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.
- Quickly pour over marshmallow layer and spread as evenly as possible. (It will begin to harden, so move fast.) Return to freezer for 15 more minutes.
- Pour remaining melted chocolate over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon.
- Freeze for a final 15-30 minutes or until completely set.
- When ready to cut, remove bark by gently pulling on parchment flaps, then carefully peel from parchment. Cut into pieces with a sharp knife.
- Keep refrigerated as the bark softens and interior becomes gooey at room temperature.
Notes
Recipe found at Whiskey Disks, but originally from Endless Simmer.