This article was written by Ashley Bayles and can be Found Here:

So last night my (current) favorite local home decor store, Homewerx, was having its third anniversary party. I stopped by to check it out with a friend and of course tried not to let myself spend too much money. I managed to succeed for the most part except for one tiny problem… the chocolate bars. They had a table full of “exotic candy bars” basically a bunch of different flavors of chocolate bars. What did I see but one with a photo of a nice crisp piece of bacon on the front! Yes! BACON CHOCOLATE BARS! I had died and gone to heaven. Of course I bought one, a bargain at only $7.50. So they call it Mo’s Bacon Bar.. which is actually less than appetizing and many of my friends who I shared it with said the photo of the bacon on the front was a bit unappealing. Yet that is the reason I even noticed the bar to begin with. Maybe I am obsessed.

On first tasting, frankly, it was revolting. I have never doubted my love for bacon until the moment I first tried this chocolate bar. I could have cried if I hadn’t gone through the effort of putting on eyeliner that night. Everyone I shared it with were also disgusted. Until this life changing experience I had thought that bacon could do no wrong…

So today I decided to give it another shot. And while I am still not sure I fully agree with it, I must admit it is slightly more enjoyable today than it was last night. I am going to have to conduct some further testing before I can come up with a final decision. There are also recipes that you can use this chocolate in and the website also has handy instructions on how to eat chocolate (thank god, how else would i be able to eat it without 5 in-depth steps to follow). They even have a downloadable sensory wheel in case you are confused about the experience you are having. I guess it’s like losing your virginity. Practice makes perfect. I now know how to eat my chocolate the correct way for a complete sensory overload of chocolatey bacon delight. I am starting to like this stuff… maybe by the time I finish the entire bar I will be a bacon chocolate addict. It seems entirely possible.

Through this process I have discovered I must not be the only person in the world who absolutely loves bacon. There is actually a guy who made a Candied Bacon Ice Cream Recipe. Bonus points to anyone who makes it and lets me have some (my birthday is November 10 hint hint).

Final verdict by the end of the post and a few more pieces of bacon chocolate… it is actually quite tasty. I think for me the only complaint I would have is not the bacon (I could never complain about bacon) but the fact that near the end it gets just a tad bit too salty (and I love salt as well). Now I better find the Flying Chocolate Pig (with bacon inside, of course) under the Christmas tree this year!

My life is slowly becoming more complete by the day. My friend Shannon (Thank you!) actually bought me steak bandages (the store was out of bacon ones) as a graduation gift, how awesome is that? Meat on my bandages and in my chocolate! LIFE IS GOOD!

I tried to calm down my bacon obsession a little bit over the past while. I even removed a few of my posts about bacon off this blog. Yes, I tried to change history.  Maybe that makes me a bad person in someone’s books, but I know you will forgive me. I find every year around my birthday, bacon reappears in my life and becomes a strong element of my dad to day living. My friends know that even if I talk about bacon less frequently, my love for it is still as strong as ever. My friends always seem to get me something bacon related around my birthday. Bacon salt, bacon wallets, bacon air fresheners, bacon bandages…. the list goes on.

A girl I used to work with, Noelle, would make me bacon at the office and deliver it to my desk. She would even cover it in syrup and brown sugar sometimes. She was everyone’s favorite for the simple reason that she provided bacon. I am not working there right now since I am doing my Bachelor of Education full-time, but she still brings the bacon love. Noelle went so far as to recently organize a KFC double down lunch day at the office. The jury didn’t seem to be such a fan of this one, although one of our still co-workers managed to eat three of them for lunch that day!

Then yesterday, I stopped by the office since Noelle said she had a birthday present she had made for me. I show up and jokingly asked if she had made some bacon for me. I obviously underestimated the woman. She hadn’t made bacon for me. She had gone one step further. She had made BACON CHOCOLATE for me! Homemade! Then she wrapped each piece up individually for me. How sweet is that? It was so delicious and unexpected. That right there is true friendship. Sorry for the low quality image, I didn’t really want to stop eating it just to take a photo, so I did a quick BlackBerry shot as I was eating it.

Bacon is the new black. It is officially better than black. And now you can drink it! Thank you to J&D and Jones Soda!

Most discriminating dessert lovers and snack aficionados have had a few s’mores in their munchies-fueled lives. You know the treat—s’mores are that classic American campfire treat built with a layer of marshmallow and chocolate smashed between two graham crackers. It’s a gooey sandwich of sweet, fluffy goodness loved by everyone from cub scouts and brownies to grandma and grandpa.

S’mores are also cool because they can be customized and hot-rodded with all kinds of stuff: Fancy dark chocolates, flavored marshmallows, and even hazlenut-infused Nutella spread or rich almond butter. When smoked over an open fire, it’s all good!

But hold on. There’s a new treat in town. This one pays tribute to the mighty s’more, but it stands on its own with bacon-enriched goodness. Yes. MAPLE-BACON, to be exact.

Ladies and gentlemen, fellow baconistas and pork fiends, please meet the mighty new Mallomore. Yes, that’s right—the Maple Bacon Mallomore!

Maple Bacon Mallomores are a new gourmet-approved, fun-loving treat that you will love to eat! Mallomores are an organic graham cracker sandwich stuffed with a homemade marshmallow—and a gluten- and high fructose corn syrup-free one at that—that is covered in a rich, dark chocolate. Inside each Maple Bacon Mallomores is a healthy dose of real maple bacon for good measure.

The result is a sweet, salty, and sublime snack. Maple Bacon Mallomores take the s’mores concept to an entirely new level. What else would you expect from great bacon, my friends? Try a batch today!

We love Maple Bacon Mallomores…and we think you will too.

It seems like every prominent chef and posh restaurant is coming up with one deliciously decadent dessert after another made with humankind’s all-time favorite flavor, bacon.  Here is an amazingly outrageous dessert that combines one of Bacon Freaks most popular gourmet bacons with one of the worlds all time favorite dessert treats.

You absolutely have to check these out for yourself and be sure to use the correct bacon, as the flavor is definitely not the same without the gourmet sweet, salted sizzle with the perfect blend of cinnamon and apple. Enjoy!

Ingredients:

1 lb. – Bubba’s Butcher Block: Apple Cinnamon Bacon.

1 Box – premixed Brownie Mix. (Premium Quality Gourmet Mixes definitely blow the cheap, mass produced or generic brands completely out of the barn-yard.)

2 – 4 Large AAA Eggs (Depending on what the brownie mix that you choose calls for / We Prefer Brown Eggs)

1-2 splashes of  Olive Oil

Directions:

Pre-heat your oven to 350 degrees

Lay your bacon out in a large baking pan blanketed with a layer of aluminum foil.

Place the bacon in the oven for approximately 3 minutes.

You are NOT seeking to fully cook the bacon to completion at this point, simply to partially cook it to the point where it is lightly browned and slightly crispy.

Remove the bacon from the oven and allow it to cool on a plate lined with paper towels in order to drain off any excess bacon grease.

Pour off the bacon grease into a sink and directly down the drain with very HOT water running to avoid a drain clog when the grease cools and hardens.

Rinse the pan off with very hot water and dry with paper towels.

Prepare the Brownie mix by following the instructions on the box, combining the mix with the proper amount of eggs, olive oil and water as called for in the mixes instructions.

Lightly coat the pan with a generous amount of olive oil.

After the brownie batter is mixed, pour half of it into the pan.

Add as much of the bacon to the batter as meets your fancy.

Place the remainder of the bacon is an air tight container and save for a salad, BLT or any other meal that includes bacon (Don’t they ALL?)

Pour the rest of the brownie batter on top of the bacon, being certain to cover it all.

Bake the Brownie Bacon mix in the oven for as long as that particular brand of Brownie mix instructs, approximately 22 to 25 minutes, depending on how soft or hard you like your brownies.

Allow the brownies to cool and harden for 10 minutes.  Enjoy

Cupcake Royale Irish Whiskey Maple Bacon Cupcake. Even the name is a decadent mouthful. Say it out loud and contemplate the magnitude of this veritable Goliath of pastry goodness. Cupcake. Whiskey. Bacon. I dare you to find a more ultimate trifecta of olafactory and flavor pleasure. Well met, Cupcake Royale. You have managed to use both of our website’s featured ingredients and put it on cake! And big ups to The Vegetarian for giving me the heads-up on this before it came and went.

So let’s get into it. Cupcake Royale is one of Seattle’s many gourmet cupcakeries. Every month they do an extra-fancy limited edition offering on top of their normal selection. I’m sure you’ve figured out by now what March’s offering is. When I picked up my cupcakes, I was stoked to hear how excited the staff was that they were making them. “I love that we’re selling these because it means every morning we get to cook bacon and the whole place smells like it”. With an attitude like that, you know that a lot of love goes into each one. Bonus!

Unboxing – Cupcake Royale cupcakes are always large and in charge. Opening the box unleashes a wave of delicious smells. You can immediately smell the maple and the bacon and a hint of vanilla. I nearly drowned in my own saliva, like the proverbial turkey looking up, open-mouthed in a rainstorm. Frosting seems plentiful but not overwhelming. The crown on the cupcake is huge, like some kind of Alice In Wonderland mushroom cap, so there’s lots of surface area for said frosting. The bacon appears crispy and it looks like it was well trimmed away before it was crumbled. All my bits are very lean. I should have asked if they were sourcing their bacon from somewhere special or if it’s just supermarket bulk. Hindsight, right?

Tasting – Everything that was expected and more. The flavors are very harmonious and come in waves. The first is the maple frosting on your tongue. It’s not too sweet or heavy and the flavor is balanced with just the faintest hint of whiskey lurking beneath. The sprinkles of bacon have a nice crunch and usher in the second wave of flavors as you bite into them, complimenting the sweetness of the frosting and bringing your mouthful to a happy savory ending. The cake itself had a nice light consistency. It had good flavor but not so much as to compete with the rest of toppings. The only critical comment I have is that the cake was just the tiniest bit dry. That could have been just an anomaly in this batch. I don’t recall ever having noted dryness in a Cupcake Royale cupcake in the past.

Conclusion – Irish, bacon-loving diabetics beware! There’s a new menace in town! Notify me if you find yourself facing one of these cupcakes and I’ll throw myself on the front lines to keep you safe until the end of March. For the rest of you who are fortunate enough to live in the Seattle area, get yourselves to your local Cupcake Royale before you miss the boat.

VIA: http://www.baconscotch.info/?p=2478

If you want to bring the dessert of all desserts to your Superbowl party, heck any party, then you need to make these tasty little treats.  Bernie, a Bacon Today reader, created these cookies for a party and they were gone before the party even started.  These cookies are chocolate covered oreos with bacon sprinkles.   The crunch and salty taste is a perfect contrast to the creamy sweetness of the chocolate. The Oreo adds another crunch but a sweet one. 

So what are you waiting for?  Fry up that bacon until it is good and crisp.  Spread out some Oreo cookies,  cover them with your favorite chocolate, and sprinkle that perfect meat candy over the top.  I’m sure everyone in your home, at work, and at the Superbowl party will love these simple but delicious cookies.

Check out these Top 5 Bacon-Chocolate Delights for a sampling of the madness:

The dark-chocolate bacon bar from Vosges is a study in 62 percent cacao, rich Applewood-smoked bacon and smoked salt. This bar is a member of the Chicago-based Vosges family of chocolates, which has been wowing discriminating chocolate lovers for a few years.

The original Voges bacon bar is made of 41 percent cacao and lovely smoked Applewood bacon. The Mo’s Milk Chocolate Bacon Bar helped set the tone for crazy-sounding yet irresistible bacon-chocolate treats treasured by discerning lovers of bacon and chocolate.

Boss Hogg’s Bacon-Chocolate Sueyts are a great option for another chocolate-laced indulgence. These delicious little lumps mix salty, savory bacon with dark cacao in a single tempting treat. Crispy pieces of Boss Hog Bacon are chopped into chunks and blended with dark chocolate.

For another twist, check out the Sir Francis Bacon Brittle-Chocolate Peanut Brittle. It’s a surprising all-natural combination of smoked artisanal bacon and peanuts grown in the United States that’s likely different than any brittle you’ve had.

Pig Candy comes from Roni-Sue’s Chocolates, a small New York City producer in the Essex Street Market that makes this cool version of chocolatey meat candy. It’s essentially crispy bacon that’s been dunked into your choice of milk or dark chocolate. It’s salty, sweet and so delicious, plus it’s available by the pound. Need we say more?

There you have it, lovers of chocolate-bacon delights. Buy now and either get ready to stuff some stockings or hoard them for yourself. Or do the right thing and spread holiday cheer by doing both!

I found this little article over at SW Weekly Blogs, by Tamara Palmer and I hope you enjoy it.

Ain’t San Francisco grand? Soon, it should be easier to sell food on the street, and in the meantime you can get two varieties of nicely wrapped chocolate candy with bacon in it right on the pavement thanks to Nosh This, Kai Kronfeld’s street vending project that offers both savories and sweets at various locations.

While chocolate, caramel, almonds, and bacon are natural bedfellows in the brittle (which is particularly good when it gets a little melty), we didn’t dig the pig’s inclusion in the rocky road anywhere near as much. We know there’s a relation between marshmallow made the old-fashioned way and animals with hooves, but it’s not something we’d revisit.

Fox News reporter Elena Ferretti just released a fascinating feature on a new, recently coined term “Chocomize,” which has been getting more and more usage throughout the “foodie” community lately.

The term refers to the increasingly popular trend we have been seeing over the past five years or so, where people are more and more enamored with the newly epic proportions of eclectic epicurean artistry, creating cool and crazy culinary combinations of chocolate … along with all sorts of unusually odd or unpredictable pairings of other food items and flavors along with the chocolate, engineering some rather freshly formidable and quite fashionably flavorful “Customized Chocolates.”

In here feature about “Chocomizing” our delectably decadent dessert delights, she aligns this newly popular trend with the choosing of various options available on “automobiles” that one can consider, from a plethora of possibilities offered by car manufacturers, in order to get you to purchase the veritable car of your dreams.

Only this is chocolate, so the possibilities increase with exponential leaps and bounds, as everything from premium quality gourmet bacon to ground coffee, from chipotle peppers to mango and from basil to lavender.

Besides the gourmet version of chocolates more sensuous, erotic epicurean natures, there are those who prefer to simply slum it and mix their kicks up with every possible “pre-fab,” mass produced candy out there, from “Pop-Rocks and Gummy Worms and from Skittles and that Halloween Candy Corn, that very likely was manufactured sometime back in the late 1940’s and is simply stored in giant ware houses until Halloween finally rolls around for another 2 to 3 weeks of distribution and then back in the vats.

I think it’s awesome that what was once “our little secret” between a few hundred thousand Bacon Freaks world wide, is now getting the attention of millions, if not more, served by the Fox News network.

“We’ve come a long way Piggies!”

For those of you who long ago moved well beyond the old “Hey … You got your Bacon in my Peanut Butter / No … you got your Peanut Butter on my Bacon” argument … here is a delightful little dessert dish that will put a smile on your face and happy squeal of joy in your demeanor.

Ingredients
1 lb. Maplewood smoked bacon

1 package of butter cake mix (18 to 20 oz.)

16 oz. cream cheese, room temperature

5 cups confectioners’ sugar

2 cups creamy peanut butter

4 large Grade AA eggs

2/3 cup of fresh drinking water

½ cup of crunchy peanut butter

¼ cup of softened butter

¼ cup of bacon grease

¼ cup of heavy cream

22 whole peanutsDirections
Place your bacon in a large, deep skillet and cook over a medium high flame or heat until browned consistently, approximately 10 minutes total, turning the bacon regularly to ensure that it is cooked consistent and does not burn.

When the bacon is cooked, drain the bacon slices of any excess bacon grease by patting it between double thick paper towels on a cool paper-towel lined plate.

Be sure to retain ¼ cup bacon grease and set it aside to cool.

Chop the bacon fine to medium fine.

Now pre-heat an oven to 350 degrees F.

Line your cupcake pans with paper liners.
Slowly and carefully beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy.

Now add in your eggs, one at a time, allowing each egg to blend into the peanut butter mixture before adding the next one to the mix.

Carefully pour in the cake mix, along with as much fresh drinking water as necessary to ensure that the mix is incorporated in a consistent, smooth manner.

Now fold in 2/3 of the chopped bacon; mixing it just enough to evenly combine.

Carefully and slowly pour the batter into prepared cupcake pan, about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Now cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make your frosting, simply beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy.

Gradually stir in the confections’ sugar.

Mix in enough heavy cream to thin out the frosting, as needed.
Spread the frosting over the cooled cupcakes.

Sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.

Enjoy!