Chocolate Covered Bacon Strips with 3 Toppings
2 packs The Baconer Maple Sugar Strips
1lb Guittard semisweet chocolate chips
Oaktown Spice Shop Single-Origin Marisal Sea Salt for topping
Oaktown Spice Shop Crystallized Ginger for topping
Oaktown Spice Shop Aleppo Chile Pepper for topping
Preheat oven to 400°F.
On a wire rack fitted into a foil-lined baking sheet, lay strips in a single layer. You may need more than 1 baking sheet.
Bake until crisp, about 15-22 minutes.
Remove from the oven, pat dry with a paper towel to remove excess drippings and let cool completely.
While the bacon strips are cooling, melt the chocolate in a double boiler, or in a glass or metal bowl set on top of a pot of simmering water. Make sure the bottom of the bowl is not touching the water.
As chocolate melts, stir constantly until smooth.
Dip the strips one by one in the chocolate while holding one end of the strip, leaving that end uncovered.
Place the strips on a wax paper lined baking sheet to cool.
While the chocolate coating is still wet, sprinkle each strip with Marisal Sea Salt, Aleppo Chile or Crystalized Ginger (chopped smaller if needed).
Put the strips into the fridge for 10-15 minutes to allow the chocolate to set. Remove, bring to room temp and enjoy!
Store in an airtight container in the fridge.