I read about bacon toffee over at one of my Foodbuzz friend’s sites, Cherryteacakes.com. That post joined some other thoughts in my mind, I had been pondering, about custom chocolate barks and toffees. I thought this would be an easy crowd pleaser to start off with. I have always loved chocolate covered toffee. My best friend, Katy’s, mom would always have a stockpile of it around christmas time. Although a big fan, I had never actually made the stuff myself. After reading the recipe on Foodbuzz, I googled a bunch of other recipes as well to decide on how I would proceed.
Bacon, Chocolate Toffee
1 lb bacon
1 c. butter
1 3/4 c. sugar
5 T. water
2 c. chocolate chips
Line a 9X13 baking pan with foil. I cooked my bacon in a skillet until extra crispy then drained it on paper towels.(you can cook it in the oven if you prefer) Cook butter, sugar and water in a saucepan, stirring constantly until it turns golden brown (toffee colored) or a candy thermometer reaches 300 degrees. (I did not have a candy thermometer so I just eyeballed it and it worked out pretty well) Pour the sugar mixture onto the prepared pan. Wait two minutes then sprinkle the chocolate chips on top of the candy mixture. Wait until the chips become shiny and start to melt, then smooth out with a spatula. Roughly chop the bacon and sprinkle over the top. Allow to cool completely then cut or break apart.
Ok, this did not go perfectly, but I learned a lot in the process. I think that my toffee layer was way too thin. Next time I will use a smaller pan so my toffee will be thicker (more the same thickness as the chocolate layer) I also think I may try a maple glazed bacon, just for fun. One mistake I made, that I omitted from the recipe, is that I greased the foil on the pan. All the pieces came out really greasy and I had to “dry” them off one by one. Fortunately, it did not absorb into the toffee layer. Lastly, when I first started to break it apart, some of the toffee layers separated from the chocolate layers. I’m not sure why this happened. It did not continue as I broke apart the rest of it. Maybe it was some sort of cooling issue……I’m not sure. If anyone has any advice I’d certainly appreciate it.
Anyway, when working with chocolate, even when something doesn’t turn out exactly as you hoped, 9 times out of 10 its still delicious, and that was the case here. This little test also gave me some confidence to try out some other toffee/chocolate bark ideas. Coming soon!