I have lured you here with the sweet siren song of bacon….further elaboration on this recipe is probably not required. So let’s cut to the chase, shall we? Okay then.
To make one batch, you will need:
-2 packages store-bought bacon, cooked the way you like it (I prefer crisp, and I think it works best in this recipe that way)
-2 sticks unsalted butter
-1 cup brown sugar
-Two 12 oz packages semi-sweet chocolate chips
-sea salt to taste
Preheat oven to 350 degrees. Line a standard cookie sheet with tinfoil (it seems that heavy-duty tinfoil works best, as normal tinfoil can be a bit tricky to peel off afterwards).
Break your cooked bacon pieces into bit-sized-ish pieces and make a good layer across the cookie sheet with them.
In a medium saucepan over medium heat, melt your butter. As soon as it is completely melted, add your cup of brown sugar, stir well and dissolve. Let this come to a boil and stir it steadily. It will thicken and darken, and you want to keep stirring the whole time–don’t let it burn. When it is a nice caramelly brown color and kind of fluffy and thick (after about 5 minutes), pour it evenly across the bacon bits in the cookie sheet.
Pop the sheet into the oven for 5 minutes, then take it out and pour your two bags of chocolate chips evenly across the top of the caramel-bacon mixture. Pop it back in the oven for another 5 minutes.
Put the whole sheet in the freezer for a few hours to set. Remove from the freezer, peel the tinfoil off, and break the bark into pieces to serve (I like to dust another layer of sea salt over the top here, too).