If you think the name is a mouthful of goodness wait til you taste this stuff! Johanne was surfing the web a few weeks ago and came across a bark recipe. "I don't think I can do anymore bark" I said, "But this one has chocolate, whiskey AND bacon" she replied, "well HELLO" I said
Three hours and five pots later we had a version of the bark found over at www.endlesssimmer.com I knew right away that I was going to change up the bacon part because I had some wonderful double smoked bacon from the Pork Shop (www.theporkshop.ca)in the fridge and it's pretty darn flavorful on its own. Double smoked bacon it is already cooked so we cut the amout to a 1/4 of what the recipe called for since we knew we'd have little to no shrinkage.
I sauteed the bacon, removing some of the larger pieces of fat, bacon + chocolate·=heaven, bacon fat + chocolate = not so good Then I drizzled about three tablespoons of maple over the bacon and added a few pinches of red pepper flakes, allowed it to sizzle for a bit then put it into a 425* oven for about fifteen minuets to let it get good and crispy. Make sure it doesn't burn. when i removed it from the oven I diced it finely and set it aside to cool.
I·wasn't kidding when I said the process took close to three hours, this recipe is time consuming. There are easier ways for sure, we talked about bottled caramel and even mentioned using the F word in place of the marshmallow..you know that fluff stuff. But I hate when people give an online recipe a bad review then go on to say "well·I changed this and substituted that", so in an effort to be fair we followed the remainder of the recipe to a T.
After going through all the steps I can offer some advice, I think the recipe falls short in a few places. Firstly, when it comes to the marshmallowsit's important to note that it's 4 not five tbsp's of whiskey needed, 1/4c= 4 tbsp, the recipe contradicts itself. The mm mixture does go soupy when you add the whiskey, the instructions say to nothing about cooling the mixture, trust me cool it, it will firm up a bit and it won't melt the frozen chocolate layer.
The next step is to add the cold caramel.·I highly suggest that you freeze the marshmallow layer beforeyou add the caramel or it will sink to the bottom of the pan like a lead balloon and you'll never spread it.(You'll see mine aren't as pretty as the ones on the site and I think that's why) I also suggest that you reheat the caramel slightly to give it a spreadable consistancy.
This recipe made a lot of dirty dishes, took a long time and only produced an 8X8 pan of bark. But let me tell you, it was 8X8 inches of freaking awesomeness! Work and time aside I give the end result five sporran's!