Thick sliced meaty* double smoked bacon, cut in half**
Saltlickers Grilla Gorilla
Saltlickers Roxy Taco
Baker’s dipping chocolate - dark
*meatier bacon makes it less flimsy
**If bacon is long, cut in thirds for easier handling
Method: Preheat oven to 375 degrees
Line a lipped baking pan with foil or parchment paper, and either place bacon on a rack or direction paper/foil to bake.
Bake for approximately 20 minutes until a beautiful amber brown color. Remove from oven and place on paper towels to remove any excess bacon grease. Allow to cool.
In a shallow sauté pan, use approximately 2 tablespoons of the bacon grease to toast the chopped pecans until golden brown. Remove pecans to a bowl and add equal parts of Roxy Taco and Grilla Gorilla (heck - be bold and use GGX!) to taste and set aside.
Now it’s almost time to assemble the bacon candy! Line a cookie sheet with parchment or wax paper.
Heat the Baker’s dipping chocolate according to the directions. Do it SLOWLY so you don’t break the chocolate.
Dip each piece of bacon in the melted chocolate, leaving about a half inch uncovered where you can grab it. Use a spoon to make sure both sides are covered. Some people don’t like a lot of chocolate on theirs (weirdos) and others do - a matter of opinion.
Place the coated bacon slice on the lined cookie sheet and while the chocolate is still wet, sprinkle it with the pecan mixture. Repeat until you run out.
Place cookie sheet in fridge or freezer to allow chocolate to set. Remove from cookie sheet and store in covered container in refrigerator.