Chocolate Caramel Bacon Bark

Chocolate Caramel Bacon Bark is a festive holiday bark made with silky dark chocolate, buttery caramel, crushed bacon and pomegranate arils.

I’m so excited to be a part of Craving of a Lunatic’s Christmas week this year! It’s a big giveaway just in time for Christmas, not to mention some fantastic recipes. Please make sure to enter to win below and continue to check back in, there’s more goodies coming from so many talented bloggers (list below)! 

Welcome to Day 1 of Christmas Week.

This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!

I made Chocolate Caramel Bacon Bark, and I couldn’t be happier with it.

What Is Chocolate Caramel Bacon Bark?

This is the perfect combination of sweet and salty with a crunch. The bark has a base of good quality dark chocolate, which is Ghirardelli. It’s the best chocolate for melting and making candy or ganache. It’s just superior.

The chocolate is drizzled with caramel, and you have a few options. One is to buy the individually wrapped caramels, toss them with some heavy cream and heat until melted. Another is to use a jar of caramel sauce, which is the choice of yours truly.

However, if you’re feelin’ bougie, you could order some Coop’s Salted Caramel Sauce and knock everyone’s Christmas stockings off. This stuff is buttery, rich and salty.  Then, the bark is sprinkled with crushed bacon. No need in spending a ton of money on bacon, because the middle of the road, good bacon will be perfect. Just fry it up, or microwave it, until done and crush it.

Lastly, the pomegranate arils. These are the little jewels that make it beautiful.

And delicious.

The pomegranate arils give it an added little bonus. They’re kind of like a cross between a sweet cranberry and a red Pop Rock, but with a Gusher center. You would probably have to either be a preteen or the mother of one to understand all that, but it’s the best I could do.

The way the little things pop in your mouth and give you a rush of sweet/tart pomegranate juice sets them apart from any other fruit.   

Before cracking that pom wide open, please watch my video below, How to Cut a Pomegranate. My method drastically reduces messes, prevents stains from the pomegranate juice, as well as a lot of frustration.

Hey, it’s a messy job.

Here’s my Caramel Bacon Bark and your printable –

Continue to Content

Yield: 12 servings

Chocolate Caramel Bacon Bark

Print

A festive holiday bark made with silky dark chocolate, buttery caramel, crushed bacon and pomegranate arils.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

• 8 oz. Ghirardelli dark chocolate chips
• 10 oz. jar caramel, like Coops Salted Caramel sauce
• 4 strips bacon, cooked until crispy and crushed
• 1/2 Pomegranate, arils removed and pith discarded

Instructions

1. Place the chocolate chips in a microwave safe bowl and heat on 50% power for 45 seconds at a time, stirring in between, until melted.
2. Pour chocolate onto parchment paper sprayed with non stick cooking spray and let it harden.
3. Drizzle caramel over the chocolate, sprinkle bacon and pomegranate arils over the top.
4. Freeze for 20 minutes; remove and break apart.

Recommended Products

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• 
  Rustic Wooden Cutting/Serving Board
• 
  OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
• 
  Bonquicken Ramekins 10 OZ, Embossed Ramekins for Creme Brulee, Lava Cake, Pudding, Souffle, Ceramic Custard Cups for Baking, Dishwasher and Oven Safe, Set of 4, Light Blue

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 162mgCarbohydrates: 29gFiber: 2gSugar: 26gProtein: 3g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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Christmas Week Amazon Gift Card Giveaway is open to U.S. and Canada. Giveaway will run from December 7, 2015 to December 26, 2015. Winners must be 18 years of age. Winners will be notified by email. Winners will be asked a skill testing question. 

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Please visit all our talented participants:

Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor

Recipes from Day 1 of Christmas Week! Please visit all our talented participants:

Pistachio Brittle from Cravings of a Lunatic
Peppermint Ice Cream Fudge Pie from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Simple Pain Au Chocolate Au Amandes from Pineapple and Coconut
Cranberry Marshmallow Krispie Treats from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Mini Eggnog Cream Pies from Cupcakes and Kale Chips
Christmas Cookies from Cooking on the Front Burner
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Authentic Mexican Marranitos or Gingerbread Pigs from Everyday Southwest
Gingerbread Oatmeal Creme Pies from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Coconut Bars from The Tomato Tart
Spiced Macadamia Cashew Brittle from Aloha Flavor
See’s Fudge from CopyKat Recipes