The recipe that I’m sharing with you today I’ve actually been making for awhile now. Last month I was invited to my friend’s graduation ceremony and after party, as he graduated from our local college… this little ole institution called the United States Naval Academy. (Hint hint, I used my sarcasm font!). Graduating from USNA is a BIG DEAL. It’s a tough institution to say the least, and it graduates some of the best of the best individuals here in AMERICA! What better to celebrate my friend’s achievement then gifting him and our other friends a delicious creation made up of some of our favorite treats: Chocolate. Caramel. and BACON.
Yes, I know it may not sound like the healthiest of treats, but it certainly is yummy! I mean really, my friend just spent the last four years of his life working hard on both his mental and physical fitness. He deserved some fatty chocolate and bacon!
2 cups semi-sweet chocolate chips
2 cups mini-marshmallows
1 tablespoon butter
1 tablespoon Irish Cream
25 soft chew caramels
4 strips of bacon
Grab an 8×8 pan or as closest to the dimensions as you can find. Line the pan with aluminum foil (allow the foil to hang over the edge so it will be easy to remove later from the pan.) Take some non-stick cooking spray, and spray the pan generously. Set aside the pan for now.
In a medium microwave-safe bowl, heat 1 cup of the semi-sweet chocolate chips in 30 second intervals until melted and smooth. Make sure you don’t “burn” the chocolate. Don’t wait for the chocolate to “look” melted. Even when it looks like the chips haven’t melted, try stirring, and see what happens. Usually after you start stirring will the chocolate appear like it melted.Pour about half of melted chocolate into prepared pan. Smooth it the best you can. Usually a spatula helps! Stick the pan in the freezer for 15 minutes to let the chocolate harden.
While the chocolate is freezing, take the marshmallows, butter, and Irish cream, and place them all in a microwave-safe bowl. Heat the ingredients for 45 seconds. WARNING! The marshmallows may swell and start to expand over the bowl. So keep a close eye on the bowl in case you have to momentarily stop the heat. Once that is done, stir the mixture and heat it back in the microwave for another 45 seconds. Stir the mixture until it is completely smooth.Now spray your spatula with the cooking spray, and pour the marshamallow mixture onto the hardened chocolate layer. The spray on the spatula makes it so the marshmallows don’t stick to it. Smooth the layer out, and place the pan back in the freezer for 15 minutes.Now place your 25 caramels in a microwave safe bowl and heat for 45 seconds. Stir the caramels and then heat for another 30 seconds. Keep doing this in intervals until the caramels are melted and smooth. Quickly pour that layer over the marshmallow layer! Place in the freezer for another 15 minutes.Now while the pan is freezing, go ahead and cook your bacon. I like to bacon mine in the oven at 375 degrees for 10 minutes. However since this is crumbled bacon, it is probably easier and quick to cut the bacon up and just cook it with oil in the pan on the stove top. Once that is done, and the pan is close to finishing up its 15 minutes of freezing, melt your remaining cup of semi-sweet chocolate chips to pour over the caramel layer of the candy.
Pour the melted chocolate layer on and smooth it down. While it is still a wet consistency, add your crumbled bacon on top. Finally freeze the candy for 45 minutes to ensure it is completely set.
Place the candy on a cutting board and use a sharp knife to cut your candy into triangles, squares, or whatever shape you wish.Make sure you keep the candy in your freezer, or at least in the refrigerator. The chocolate will melt fast if it sits at room temperature. Enjoy!