Various companies from time to time reach out to bloggers to help develop new or unique recipes with their products. Crown Maple Syrup reached out to me to and various other bloggers to create a sweet and savory recipe for the holidays. Coincidentally, they are also running a contest with said recipes and the winner gets to travel to their location and enjoy some fun benefits of being the chosen recipe. My family loves maple syrup so I felt compelled to participate. I always love trying new syrups and use it quite a bit in my vegan cooking and baking as well.
After waiting today at the oral surgeon’s office for my daughter to have her procedure, I was pondering some beloved holiday treats that I could transform using Crown’s maple syrup. Bacon was a definite as my husband proclaimed! Okay I can do bacon… and then bark came to mind. Okay… we got home, got my sweet girl settled and I got to work on my creation/submission. They sent me maple sugar (had to try) and three maple syrups. My mind was racing with excitement. I hope you love this as much as my family has already.
2 bags of 12 ounce white chocolate melting wafers (I used Ghirardelli)
10 slices of bacon
1/4 cup of maple sugar
Maple syrup to drizzle (medium amber)
Silpat baking liner
Preheat your oven to 400 degrees. Line your cookie sheet with foil and then place your cookie rack over the top – this allows the bacon fat to drain easily below. Sprinkle each bacon slice with the maple sugar. Bake until golden brown, approximately 16 minutes. Then remove, drizzle with maple syrup and then broil on high for 1-2 minutes or until a bit darker and crispier. Remove and let cool completely.
In the meantime, melt your white chocolate wafer according to the manufacturer’s directions. Pour out onto your Silpat (or parchment) lined baking sheet and smooth out with the back of a spoon. Chop or break apart the bacon and place the pieces into the melted chocolate. Drizzle with sea salt and chill. Crack the bark apart once set up and cooled. Enjoy!
— Knead to Cook