Playing with chocolate is fun, but dangerous to the waistline. When I experimented and came up with this recipe, it was delicious, but the look (as you can see pictured), leaves little to be desired. So, the recipe written is as I would change it if my waist could afford to eat 2 pounds of chocolate.
In double boiler, melt chocolate. Mix in bourbon and vanilla. Crumble Bacon into chocolate and do a quick stir. Pour onto lined cookie sheet and spread with a spatula as evenly as you can.
In small bowl, melt caramel in microwave by heating it in 20 second increments, stirring in between until caramel is melted. Drizzle over chocolate.
(Note: In the picture I didn't drizzle the chocolate with the caramel. I had thought that the caramel pieces would melt, but they didn't. The flavor was great, but it really should just be drizzled.)
Sprinkle evenly with coarse kosher salt.
Place in refrigerator and cool for at least 1 hour. Break by hand and store refrigerated in airtight container.
The recipe as pictured is with dark chocolate, but I believe the milk chocolate might work better. Also, the caramel wasn’t melted and drizzled, which I think is necessary. Next I used the wrong kind of salt. So, add it all up, I really should make it again, but I’m trying to stay away from sweets since the holiday sweets overload of 2013.
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