Sunday, April 14, 2013

Bacon Gout Fest 2013 (Bacon Cashew Bark)

My friend Nora kicked off the 2013 Party Season the right way, with the 3rd Annual Gout Fest.  This Year's featured ingredient.....wait for it.....why it's Bacon, of course!  The food was fantastic, ranging from Bacon wrapped Short Ribs to Cheesy Potatoes with Bacon, Bacon wrapped Chicken, Bacon Butterscotch Sugar Cookies, Bacon Clams Casino, Bacon Wrapped Feta stuffed Shrimp, Bacon Quiche, and even Bacon Whiskey made an appearance.

It was so good, that I think my system is on Bacon Shut Down.  Not to worry, I made 3 different Bacon dishes for the Party, so while my system re-cooperates from the Bacon Overload, I'll still be able to share the delicious bacon delicacies for you Baconphiles!

This was the Party Favorite, I think, or at least in the top 3.  Sweet and Salty.  It was quickly devoured.

Chocolate-Bacon-Cashew Bark
8 strips of Bacon, cooked
16 ounces semisweet chocolate chips
16 ounces chocolate melting wafers, or Candiquik Chocolate Candy Coating
1 cup of unsalted cashews
2 tbsp Nutella

Cook the Bacon, then transfer to a paper towel-lined plate to drain.  Chop finely.

Line a large baking sheet with parchment paper.

Add chocolate chips and melting wafers to a microwave-safe bowl, and microwave on high for 1 minute.  Stir contents, then microwave on high for an additional 30 seconds.  Stir.  Continue this process until chocolate is smooth and creamy.  Add Nutella.  Stir to combine.

Place cashews in a closeable plastic bag.  Smash bag with anything, a mallet, a rolling-pin, whip it on the counter to break the cashew up into smaller pieces.  (Vent your anger)  Stir the Bacon and cashews into the melted chocolate.  Pour onto the prepared baking sheet and spread out with a spatula.  Refrigerate or freeze for 30 minutes (freezer) to an hour (fridge).  The bark should be hard and chilled.

Place bark on a cutting board and cut into pieces.  Place it out and watch it disappear!

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