Ingredients
6-8 slices maple bacon
1 1/2 cup semi-sweet chocolate chips
1 tsp shortening
slivered almonds, optional garnish
Directions
Turn on broiler to high. Spread almonds on cookie sheet and roast under broiler for 2-5 minutes. Watch carefully as the almonds could burn quickly! Set aside to cool.
Preheat oven to 375 F.
Line a cookie sheet with parchment paper. Lay bacon on sheet, cover with a second sheet of parchment paper and top with another cookie sheet (bottom pressed against parchment-covered bacon to keep the bacon from curling up).
Bake bacon for about 45 minutes, or until it reaches your desired crispiness. Allow bacon to cool a few minutes, then transfer to a plate with paper towels to cool further.
Line a cookie sheet with parchment paper.
Heat chocolate chips and shortening in a heat-proof bowl over a pot with boiling water until melted, smooth and shiny (the shortening gives the chocolate a shiny finish).
I ripped the bacon strips in half then dipped them in chocolate, allowing excess chocolate to drip for a few seconds before dipping some of them into crushed up slivered roasted almonds.
Place bacon on the pre-lined baking sheet and place in the fridge until chocolate has hardened and enjoy!
Note: If you have leftover chocolate and almonds, like I did, mix them together while the chocolate is swill warm then spread onto parchment paper and refrigerate. When chocolate has hardened, break into pieces and store in fridge until you're ready for a sweet treat!
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