Chocolate Covered Bacon

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
12 Servings
Prep Time 5 minutes
Cook Time 22 minutes
Refrigerate 10 minutes
Total Time 37 minutes
Jump to FAQsJump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Chocolate Covered Bacon is an unexpected treat with oddly matched ingredients. Chocolatey, nutty, and savory meld together irresistibly.

Bacon lovers may have already tried Candied Bacon and Bacon Smokies, but now it’s time to turn this favorite ingredient into a sweet Appetizer with a chocolate coating over the top. 

Sabrina’s Chocolate Covered Bacon Recipe

Chocolate Covered Bacon is an excellent treat to bring out for your next game night, Super Bowl, or holiday party. The mix of chocolate and bacon is a little unexpected, but it’s a surprising hit. It’s perfect for adding to a spread with other crowd-pleasing appetizers such as Sausage Balls, Grilled Chicken Wings, and Pigs in a Blanket. I’ve got a handy air fryer version after the recipe card for you to try, if your oven is already occupied.

Dinner, then Dessert

Chocolate Covered Bacon Recipe

Chocolate Covered Bacon is an unexpected treat with oddly matched ingredients. Chocolatey, nutty, and savory meld together irresistibly.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder
Chocolate nut covered bacon.
PrintRate

Ingredients
 

  • 1 pound bacon
  • wooden skewers , soaked in water
  • 12 ounces semi-sweet chocolate chips , about 2 cups
  • 1/2 cup toasted almonds , chopped
  • 1 teaspoon flaky sea salt

Instructions

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Thread the bacon strips onto wooden skewers in a wave pattern.
  • Bake for 20-22 minutes or until the bacon is crisp.
  • Remove the bacon from the pan and dab the bacon bottoms dry with a paper towel.
  • Add chocolate to a bowl and microwave in 30 second increments, stirring between each time until smooth.
  • Brush the chocolate onto the bacon and place it onto a clean baking sheet with a clean piece of parchment paper.
  • Sprinkle with chopped almonds and sea salt.
  • Place in the refrigerator for 10 minutes to harden the chocolate

Notes

Note: The skewers provide a role in helping to keep the bacon straight during baking. However, they can get in the way during eating and can make a mess. To avoid that, simply remove the skewers after bacon is cooked, and before you brush on the melted chocolate.

Nutrition

Calories: 376kcal | Carbohydrates: 17g | Protein: 16g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 832mg | Potassium: 393mg | Fiber: 3g | Sugar: 11g | Vitamin A: 28IU | Calcium: 38mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Chef’s Note

To make cook bacon in the air fryer, first, soak the wooden skewers in water to prevent them from burning or breaking. Then skewer the bacon strips on the wooden skewers in a wavy pattern. 

  • Preheat your air fryer to 360 degrees. 
  • Place the bacon pieces in a single layer in the fryer. You’ll likely have to cook in batches to not overcrowd. 
  • Air fry the bacon for 10 minutes.
  • Then remove bacon from the air fryer, and let it cool while you melt chocolate in the microwave.
  • Brush the air-fried bacon with chocolate and sprinkle sea salt and almonds on top. 
  • Refrigerate until the chocolate hardens for about 10 miutes.

Can I make Chocolate Covered Bacon in advance?

Yes, you can make this bacon recipe in advance and keep it in the fridge for up to 3 days. If you want to prep the recipe a little further in advance, you can cook the bacon ahead of time. Then keep the cooked bacon in the fridge for up to 5 days or the freezer for up to 3 months. You can add the melted chocolate and other toppings to the premade bacon the day you plan to serve the recipe. 

How to Store

  • Serve: You shouldn’t leave any bacon recipes out at room temperature for more than 2 hours. 
  • Store: To keep Chocolate Covered Bacon fresh, you can transfer the bacon strips to an airtight container and keep the recipe stored in the fridge for 3-4 days. 
  • Freeze: You can also freeze bacon for up to 3 months. Let the chocolate bacon completely cool before wrapping each piece of bacon individually and placing it in a freezer bag to keep the recipe fresh. 

FAQs

Why does this recipe work?

This unexpected combo is perfect if you enjoy snacks that incorporate both sweet and salty flavors. The crispy bacon acts as the base to add melted chocolate and other toppings to. The sweet chocolate and salty bacon make a surprisingly delicious flavor combination, and the addition of sea salt helps create the perfect balance of sweet and savory. 

Should I soak wooden skewers in water?

Yes. To keep your wooden skewers in good shape and stop them from cracking or burning up during the cooking time, it’s best to soak them in water before adding the bacon. You can do this 30 minutes before starting the recipe or even soak them overnight. The longer you let bamboo skewers soak up water, the more impervious they’ll be to the heat. 

Why make bacon in waves?

Cooking bacon in waves not only adds to the aesthetics of the recipe, but it also has a flavor component. The low point of the wavy shape will catch dripping fat as the bacon cooks, resulting in more flavorful, crispy bacon recipe. However, the wavy shape also allows excess grease to fall away without pooling under the bacon.

Collage of bacon coated in chocolate on a baking tray

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This recipe is indeed delicious, that is why I have it a 4-star rating. I did not rate it with 5 stars is because I found it time-consuming to make with a moderate clean-up needed as well, and it was difficult to eat off the skewer. If not eating the bacon at the ends of the skewer, it was difficult to reach, and if I tried to take a bite off of one side of the skewer, the bacon crumbled and made a mess. I tried to just break it up and eat it in pieces, but the almonds fell off and the chocolate had softened and attached to the bowl I was using.

    Reply

    1. CherylEats thank you for this feedback. This is a recently published recipe, and I was wondering if the skewers would be an issue. I’d recommend removing the skewers after baking, and before brushing in chocolate. This will make it easier to eat, and you won’t lose all the toppings in the process. If you try this again, let me know how it goes.

      Reply