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Melt the chocolate on the top of a double boiler over medium heat. Remove from the heat when the chocolate is 80-percent melted and continue stirring until fully melted. Stir in the bacon, and then gently fold in the crisped rice cereal. Pour the mixture into silicone molds, cover and refrigerate for 30 minutes. Unmold and sprinkle with fleur de sel.
Photo reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.
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Chocolate Pistachio Fudge
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By knomorlse
on April 01, 2012
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LOVED!!
By shalomcharlotte1
on December 25, 2011
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These were fantastic.
I upped the recipe by using a Trader Joe's pound plus milk chocolate baking bar, whole package of bacon, and 1 cup of crisp cereal.
I made 40 molded candies, using silicone ice cube trays.
Also, I was sprinkling sea salt on them and got the idea to shave himilayan salt and it looked like snow. I'll definitely do that to them all next time.
These were delicious and addictive!
I would just say, maple bacon is extremely fragrant but doesn't so much taste like maple.
You could just use regular bacon.
Fun to make and eat. Try it!
By Rudy Siebuhr
San Diego, CA
on December 16, 2011
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Great Show, Nadia is so delightful and the Chocolate was outstanding
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