This is a sponsored post, all opinions are mine.
Sriracha Bacon Bark
Sweet, salty, spicy, crunchy, chocolatey, smokey. Sriracha Bacon Bark hits them all. This is my second post for Choctoberfest and I wanted to GO BIG on flavor. And really step outside my normal recipe mindset of quick, easy, frugal, recipes for a busy mom. It isn’t extraordinarily hard to make it just involves a few steps. But it is so incredibly worth it, Sriracha Bacon Bark, make it!
On Sunday I brought you Sriracha Bacon and said I had a spicy sweet treat for Tuesday. This Sriracha Bacon Bark is it! Choctoberfest is so much fun isn’t it? I mean when else do you find fun things like Sriracha Bacon Bark. Seriously though you can make this for friends, a potluck or a gift and it kind of stops people in their tracks. I love to bring a showstopper, don’t you? Friends are usually intrigued and also a little scared. Be sure to let them know it isn’t that spicy, just enough heat to make it tasty. And encourage them to try it.
Be sure to read to the end of this post to enter to win a MASSIVE chocolate prize pack AND to see what everyone else is posting for Choctoberfest. There are over 70 food bloggers participating and you’ll find something new and tasty I’m sure. A big thank you as well to our GOLD sponsor, Imperial Sugar, their 100% cane sugar is non-gmo and makes this Sriracha Bacon Bark perfectly sweet. If you’re looking for lots of AWESOME seasonal recipe ideas check out their Instagram feed, so many cute ideas!
Sriracha Bacon Bark
- 1/2 cup brown sugar use only pure cane brown sugar like Imperial Sugar
- 1 TBSP sriracha
- pinch cinnamon
- 1 tsp water
- 8 ounces thick cut bacon
- 6 ounces good chocolate use what you like dark or milk
- 1 tsp coconut oil
- 3 pinches Fleur de Sel
- preheat oven to 400˚
- mix the brown sugar, sriracha, cinnamon and water in a small sauce pan until it's thinned a bit and spreadable
- spray an oven prove baking rack with non-stick spray
- lay bacon close together
- when the glaze is spreadable spread half of it over the bacon
- bake at 400˚ for 10-12 minutes
- turn and spread with remaining glaze, bake for 10 more minutes or until crispy
- let it cool and break into bite size pieces
- meanwhile in the top of double boiler over medium low heat melt the chocolate and the coconut oil
- spread on baking sheet lined with a non stick baking mat OR parchment paper
- sprinkle the glazed bacon over the melted chocolate
- sprinkle with Fleur de Sel
- chill until set and then break in pieces
- keep in the refrigerator until ready to serve