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Chocolate Covered Bacon with Almonds Recipe

Chocolate Covered Bacon with Almonds

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on January 15, 2012

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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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  • on September 17, 2011

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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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  • on September 06, 2011

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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.

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  • on August 23, 2010

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    Husband wanted to try it. I was not thrilled with it. I love bacon and I love chocolate, but just not together.
    One reviewer said to use a little oil in the chocolate; that was a good idea. Another reviewer said to use parchment paper on the pan before you refrigerate the bacon...another very good idea.

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  • on May 05, 2010

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    I use pistacios instead of almonds for a fancy touch. Plus, who doesn't love them.?

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  • on January 24, 2010

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    My 3 favorites together. I just add a little pat of butter to shine the chocolate and few drops of almond extract.

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  • on November 10, 2009

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    This has always been a hit and very intriguing when people eat it. My only mistake the first time I made it was putting it back on the cookie sheet without a lining! While cooling in the fridge, it bonded very well with the metal. I broke most of them trying to get them off the sheet. The next time around I used parchment paper. Worked great!!

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  • on June 21, 2009

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    Howdy All,

    I recommend this recipe. I made this for our church's Mother's Day breakfast and it was a hit. Two things I would recommend:
    First is to thin the chocolate with a little oil and make sure it is hot so that its not too thick. If its too thick then the chocolate over powers the bacon.
    Second, get a thick "peppered" bacon. The pepper just adds a little more kick to it.

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  • on January 25, 2009

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    I made this recipe yesterday thinking that it sounded really good. I mean chocolate and bacon the two most loved food in the world! I did as the recipe said, but I don't think I got enough chocolate off the bacon strips because some you couldn't taste the bacon at all. So if you do this make the chocolate coating is not to thick!

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  • on January 07, 2009

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    I was intrigued by this recipe after seeing it made in Dinner Impossible. I figured if it turned out good, it would be really good.My hubby and I made the recipe for a potluck. The results were not terrific. We tried it and thought it was bland. Not what we expected. I will not be making this again.

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