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    Benjamin John
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    This recipe provides instructions for making chocolate covered bacon by baking bacon until crisp, melting chocolate chips and shortening together, brushing the melted chocolate mixture onto both sides of the cooled bacon, topping as desired, chilling on baking sheets until firm, and storing in the refrigerator. The ingredients are 1 tablespoon shortening, 1 cup chocolate chips, and 12 bacon strips.

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    This recipe provides instructions for making chocolate covered bacon by baking bacon until crisp, melting chocolate chips and shortening together, brushing the melted chocolate mixture onto both sides of the cooled bacon, topping as desired, chilling on baking sheets until firm, and storing in the refrigerator. The ingredients are 1 tablespoon shortening, 1 cup chocolate chips, and 12 bacon strips.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Recipe

    Uploaded by

    Benjamin John
    This recipe provides instructions for making chocolate covered bacon by baking bacon until crisp, melting chocolate chips and shortening together, brushing the melted chocolate mixture onto both sides of the cooled bacon, topping as desired, chilling on baking sheets until firm, and storing in the refrigerator. The ingredients are 1 tablespoon shortening, 1 cup chocolate chips, and 12 bacon strips.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    1 tablespoon shortening 1 cup semisweet chocolate chips

    12 thick-sliced bacon strips (about 1 pound)

    Place bacon on a rack in a large baking pan. Bake at 400 for 20-25 minutes or until crisp. Cool completely.
    Combine chocolate chips and shortening; melt in a microwave and stir until smooth. With pastry brushes, coat bacon on both sides with melted coating. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm. Store in the refrigerator. Yield: 1 dozen.

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