Celebrate the season and start your holiday baking routine with a sweet and salty recipe. Smoky bacon and the sweetness of chocolate have always been an excellent flavor pairing, but when you add toasted pecans and some spice, you’re in for a true holiday treat! Customize by adding pretzels or crushed potato chips, swirl different types of chocolate together (or even use peanut butter chips) or serve as a topping on a fudge sundae.
Yield:Serves approximately 20 Prep Time:10 minutes Inactive Time:1 hour Cook Time:10 minutes Total Time:1 hour, 20 minutes
4 strips of bacon 2 (12 oz.) bags of chocolate chips (dark, semi-sweet or milk chocolate) 2 teaspoons Kikkoman® Sriracha Hot Chili Sauce 1 cup chopped raw pecans, lightly toasted
Cook bacon in a large skillet until fully cooked and crisp, about 10 minutes. Place on a paper towel lined plate to absorb grease. Once cooled, chop into small pieces. While bacon cooks, melt chocolate chips using a double boiler. Once melted, stir in sriracha.
Line a medium baking sheet with wax paper. Pour melted chocolate on baking sheet. Sprinkle pecans and bacon on top and gently press into melted chocolate. Transfer to refrigerator for 1 hour or until chocolate is solid.
Use a knife to break chocolate into pieces. Stir in the refrigerator in an airtight container with parchment paper between layers.