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Sriracha Bacon Chocolate Bark

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


  1. 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.
  2. 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.
  3. Use a knife to break chocolate into pieces. Stir in the refrigerator in an airtight container with parchment paper between layers.


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