Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut sugar (or unrefined cane sugar)
  • 1/2 cup coconut cream (or full fat coconut milk)
  • 1/8 teaspoon salt
  • 7 oz dark chocolate
  • 1/4 cup HORMEL® Real Crumbled Bacon

Instruction

  • Start with making the Salted Coconut Caramel. Heat a small saucepan over medium-low. Add coconut sugar, coconut cream and salt. Stir until dissolved. Let the mixture simmer for about 10 minutes. The caramel will thicken as it cools.
  • To test, take the saucepan off the heat. Spread a little sauce on a saucer and place in the freezer for a few minutes. If the caramel doesn’t harden (enough), return the saucepan to the stove and simmer a little longer. Let the caramel sauce cool to room temperature (the fridge will speed this up).
  • Line a plate or baking pan with parchment. Break the chocolate into pieces and melt either on top of a double boiler or in the microwave (in 20 second bursts, stir in between each burst).
  • Pour chocolate into prepared pan and let cool (can be done in the fridge). Once the surface has hardened a little, drizzle the coconut caramel on top and sprinkle with HORMEL® Real Crumbled Bacon.
  • Place chocolate bark in fridge or freezer to harden fully before breaking (or cutting) into pieces. Store in fridge or freezer.