Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark

 

I'm going to stop saying that things have been busy or crazy or hectic, because I've realized that this is life's current {and future, I think} "normal", and therefore, it is no longer news. If I happen to have a week that is oddly calm or easy, I'll be sure to let you know.

The reason I'm telling you this {aside from the fact that I obviously like to ramble} is because several of you have asked me to share a particular recipe for a few weeks now, and though it's been my intention to live up to my promise and do so, I haven't gotten around to it. And so I've been riddled with guilt, especially because there is no excuse in keeping this kind of deliciousness from you.

It's sort of strange that I even tried this out to begin with considering the fact that it doesn't really fit my "food style". My little sister Mary, on the other hand, would be all over it.

See, Mary and I have very different taste when it comes to how we like our treats.

Here are a few examples:

Ice Cream
Mary's Preference: Cappuccino Fudge Blitz topped with chunks of cookie dough, Coco Puffs, & chocolate sprinkles.

My Preference: Vanilla bean gelato. In a cup.

Coffee
Mary's Preference: Mint Chocolate Chip Cookie Crunch Frappucino

My Preference: Vanilla Latte {Chai Latte if I'm feeling fancy}

Brownies
Mary's Preference: Chocolate Chip Cookie Dough topped with Brownie topped with Oreos Topped with Brownie finished off with Chocolate Glaze

My Preference: Fudge Brownie

Frozen Treats

Mary's Preference: Blue Raspberry Slurpee

My Preference: Banana-Pineapple Smoothie


There's nothing wrong with either preference. My tastes are just a little more "vanilla", if you will.

That's why I was so surprised when this particular recipe appealed to me. {But let's be real, here. I think the whiskey might have had something to do with it.} ;)

A layer of semi-sweet chocolate topped with a blanket of caramel, smothered with {whiskey infused} melted marshmallow, and then finished off with more chocolate & crumbled bacon. Yes... bacon.

I don't know what got into me when I decided that I must make it immediately... and then top my Chocolate-Whiskey Cupcakes with shards of it. Over the top. So unlike me.

I guess sometimes you  have to  take a cue from your little sister and let your taste buds take a walk on the wild side. ;)

Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark
 adapted from recipe found at  Whiskey Disks, but originally from Endless Simmer

1 1/2 cups semi-sweet chocolate chips
2 cups mini-marshmallows
1 tablespoon butter
1 tablespoon whiskey
Approximately 25 caramels, unwrapped
2-3 strips of crisp bacon

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.}  Set aside.

In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. {Be careful not to scorch, even when it looks like it's not fully melted it will continue to melt as you stir, so err on the side of caution.}

Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.

Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.

Pour onto set chocolate layer and, working quickly, smooth evenly. {If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}

Return to freezer and freeze for another 15 minutes.

Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.

Pour over marshmallow layer and spread evenly. {And quickly! It will cool fast.}

Return to freezer for 15 more minutes.

Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.

Freeze for a final 15-30 minutes or until completely set.

When ready to cut, remove bark by gently pulling on foil flaps, then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.

{Keep refrigerated. Bark becomes slightly gooey & floppy at room temp.}