Valrhona and Bacon Topped Toffee
Dark Chocolate & Bacon Topped Toffee
1 pound good quality bacon, cooked crispy, drained, cooled and crumbled. I cook mine on a rimmed sheet pan in the oven, at 400-425 for 15-20 minutes. Save remaining chopped bacon for…anything you want! You’ll be so happy to have it ready to sprinkle on potatoes, salads, or soups, or a little mini blt.
35 or 40 soda crackers
1 cup butter + 1/4 cup for pan
1 cup packed dark brown sugar
1 can (14 oz) sweetened condensed milk
12 ounces bittersweet chocolate. I use Valrhona 79% cacoa. Can be lighter but use high quality.
Preheat oven to 425. Melt 1/4 cup butter, pour into 10X15 jellyroll pan and arrange crackers over butter. Combine 1 cup melted butter and brown sugar in medium saucepan. Bring to boil and boil 2 minutes, stirring constantly. Remove from heat and stir in sweetened condensed milk. Pour over crackers. Bake 10-12 minutes until topping is bubbling and slightly darkened. Remove from oven and cool one minute. Scatter chocolate over top. Allow to melt 5 minutes. Spread chocolate over caramel and sprinkle with as much chopped bacon as you desire, reserving remainder for other use.
Refrigerate until chocolate is set. Cut into small squares. Stores well in the freezer.
Inspired by a recipe for toffee from Springbrook Hazelnut Farm B&B in Newberg Oregon. Original recipe is topped with hazelnuts instead of bacon.
