Silly Sunday Recipe of the Week

Via our friends at Occupy Bacon dot Net, this delicious bacon chocolate peanut butter confection. Warning: not even a little bit kosher, and even less halal.

1/2 pound bacon
2 pounds milk chocolate
14-16 ounces smooth natural peanut butter, refrigerated so the oil won’t separate out
1 dozen mini muffin tins with mini paper cups.

Begin by putting the bacon in the freezer for 15-20 minutes.

Place 12 paper cups in the mini muffin tins. Next, break 1 pound of chocolate into chunks and melt by putting in a microwave on high for ten seconds at a time. Stir after each shot of radiation until completely melted and smooth. Once tempered, add a generous dollop to the bottom of each cup. Using the back of a soup spoon, gently push the chocolate upwards to coat the sides of the cup. Repeat until all 12 cups have been filled.

You may need to retemper the chocolate depending on how quickly you work.

Place in the refrigerator for approximately 2 hours to harden.

Remove the bacon from the freezer and dice into 1/4″ pieces. Pan fry in small handfuls over medium to low flame. Place off to the side to cool.

After the cups have set up, remove from the refrigerator and add a cluster of bacon to each chocolate shell.

Melt an additional 1/2 pound of chocolate and drop a modest dollop of chocolate on top of the bacon. Return to the refrigerator for approximately 2 hours.

Once set, add a small scoop of peanut butter to each cup and smooth out. Make sure to leave room for the chocolate top.

Melt the remaining 1/2 pound of chocolate and spoon on top of the peanut butter.

Tip: work from the center out, pushing the chocolate to the sides rather than spreading it.

Place in the refrigerator for approximately 4 hours.

Plate, serve, and devour.