Chocolate Covered Bacon
Fry 1 lb thick sliced bacon until crisp.
Pat on paper towels to remove excess fat.
Cool and break bacon into small pieces.
Melt 8 oz Ghirardelli chocolate bits over a double boiler, be very careful not to get any water in the chocolate,
add 1/2 t cinnamon
1/4 cup caramel sauce
Layer bacon in a Pam coated baking dish and pour melted chocolate over.
Refrigerate for about 1 hour, break into small pieces.
No comments:
Post a Comment