• 1/2 cup (120mL) maple syrup
• 1/4 cup (60mL) brown sugar
• 1 package (250 g) duBreton Bacon
• 1/2 cup (120mL) heavy cream
• 3 oz. (90mL/85g) semi-sweet chocolate, finely chopped

1. Preheat oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil and insert a wire cooling rack in the pan.
2. In a bowl, mix together maple syrup and brown sugar until fully combined. Add bacon and carefully toss with the mixture until slices are evenly coated mixture. Place bacon in a single layer on wire cooling rack, taking care to not overlap edges.
3. Cook bacon in center of oven for 20 minutes, or until it has a crispy, candied texture. Remove from oven and let cool for 5 minutes.
4. Meanwhile, prepare chocolate mixture. Fill the bottom of a double boiler half-way with water. Bring to a boil, then reduce to simmer. Add cream to top pot of the double boiler and slowly stir in chocolate. Continue stirring until mixture is smooth and blended. Pour mixture into a parchment-line loaf pan.
5. Dip each strip of bacon horizontally into the chocolate mixture, leaving one half free of chocolate.
6. Place on a parchment-lined baking sheet and cool in refrigerator until chocolate hardens.

You can easily adapt this recipe to create chocolate bacon bark. To do so, pour chocolate onto a parchment-lined baking sheet. Chocolate should be between 1/8 to 1/4 inch thick; use a spatula to spread the chocolate (it is okay if it doesn’t fill the pan). Break or chop candied bacon into pieces and sprinkle on top. Cool in refrigerator, approximately 30 minutes. Once hardened, break into bite-sized pieces and enjoy.