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Wow! Wasn't sure about this, but since it was a Michael Symon concoction decided to try it. I used incured pepper bacon and Godiva milk chocolate. Served it as a brunch appetizer and my guests raved about it. Took the few leftovers (it's rich, so yes there were a few pieces left over to work 4 days later and it was still fantastic, so if you are pressed for time this can be made well ahead and kept in the refrigerator. One coworker described it as "every sensor in your brain lights up, like petting a puppy."

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Delish! Salty and Sweet combined together can never miss! I loved the way the bacon cooked up perfectly and without having to stand and cook it on the stove top and get grease popping on you. My grandson requested that we try and make this recipe since he saw them on a program that showcased everything bacon. We loved them!

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Very easy. I used Scharffen Berger semisweet rather than milk chocolate. Because those bars weigh 9.6 ounces, I added a couple slices of bacon to account for the additional chocolate. I use a nitrate-free thick-cut bacon. It seemed to me that the recipe called for a lot more almonds than required, but maybe I chopped mine too finely. In place of almonds, I used red pepper flakes or Maldon sea salt on some of the bacon slices. I brought the dish to a party, where some people loved it while others feared it.