Chocolate covered bacon


  • 18 slices thick hardwood smoked Bacon
  • 1 dried habanero pepper (ground, optional if additional heat wanted)
  • 2 Tbs. Wallop! Chocolate Nirvana
  • 7 ounces Chocolate Candy Discs or Baker's Dipping Chocolate
  1. Preheat oven to 400 degrees Fahrenheit.
  1. Remove stems from chili peppers. Roast chilies in small skillet over medium-high heat until aromatic; about 5 to 6 minutes. Frequently turn to prevent scorching.
  1. Grind peppers in coffee grinder or food processor until fine powder. Transfer to small container and set aside.
  1. Line 18"x13" baking sheet with parchment paper. Place bacon strips side-by-side, leaving a little room to prevent sticking. Lightly sprinkle each side with chili powder.
  1. Bake for 22 to 25 minutes or until bacon is dark golden brown and crisp. Transfer to plate lined with paper towels to absorb excess grease.
  1. Using a double-boiler, melt chocolate candy discs and Wallop! Chocolate Nirvana over low heat. Transfer melted chocolate to a medium bowl large enough to accommodate your hands.
  1. Using kitchen shears, cut bacon slices in thirds. Add to melted chocolate and gently toss with hands until evenly coated.
  1. Line baking sheet with parchment paper. Gently shake off excess chocolate and place bacon pieces on baking sheet.
  1. Place in freezer for 15 to 20 minutes. Transfer to serving dish or resealable container. Store leftovers in refrigerator for up to 1 week.