Popcorn-Bacon Chocolate Bark

Popcorn-Bacon Chocolate Bark
You heard me. Bacon. Popcorn. Chocolate. That’s right! This salty-sweet combination is so delicious it should be illegal. Forget stringing popcorn around your tree—this delectable treat is where it’s at.


  • 2 slices center-cut bacon, chopped
  • 1/3 cup kettle corn, popped
  • 1/8 teaspoon coarse salt
  • 7 ounces dark (72% cacao) chocolate, finely chopped


  1. Create mise en place: Make sure you have everything you need—prepped ingredients and equipment—ready to roll before you start cooking. You’ll need 7 ounces dark chocolate, 2 slices center-cut bacon, 1/3 cup kettle corn popcorn, and 1/8 teaspoon coarse salt. As far as equipment goes, you’ll need a small pan, a microwave-safe bowl, and a baking dish lined with parchment paper.
  2. Stir and sizzle: Heat a large skillet over medium-high heat. Add chopped bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan and lay on a paper towel to get rid of extra fat.
  3. Melt the chocolate: Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, micro­waving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally.
  4. Spread it thin: Pour chocolate mixture into a 13 x 9-inch baking dish lined with parchment paper. Spread to 1/16-inch thickness.
  5. Top it off: Set a new favorite holiday tradition—let your little helpers top this gift-worthy bark. Spread popcorn and bacon evenly and sprinkle with coarse salt.
  6. Cool and serve: Freeze 5 to 10 minutes to set. Break bark into 15 pieces (about 1 ounce each) and serve!

Pretzel Peanut Bark

  • 3 cup skinny pretzel sticks, broken into small pieces but not crushed, then measured
  • 18 (1-ounce each) squares white chocolate
  • 2 cup dry salted peanuts
  1. Line a rimmed cookie sheet with parchment or waxed paper.
  2. Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 %) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.
  3. Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
  4. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.

Servings: 8 cups servings

Dark Chocolate Pecan Bark

  • 1½ cups pecan pieces
  • 2 bars (8-ounce. Each) dark chocolate candy; chopped
  • 2 ounces white chocolate confectionary; chopped
  1. Line large cookie sheet with waxed paper. Spread pecans out in a single layer, close together, on the waxed paper; set aside.
  2. Place dark chocolate in a 1½-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.
  3. Immediately pour over pecans, spreading out to a thin, even layer. Let stand until firm.
  4. Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium 1½ to 2½ minutes or until white chocolate can be stirred smooth, stirring twice.
  5. With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zigzag pattern.
  6. Let stand to set or refrigerate; break into pieces. Store in airtight container with waxed paper between layers in cool, dry place.

Makes 1¼ pounds