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Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark Recipe

Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark Recipe
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★★★★★

5.1 from 12 reviews

This decadent Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark is a delightful treat that combines the rich flavors of semi-sweet chocolate with gooey marshmallows, smooth caramel, a hint of whiskey, and the savory crunch of crispy bacon. Perfect for dessert lovers seeking a unique and indulgent snack, this bark offers a balance of sweet, smoky, and salty notes in every bite.

Ingredients

Scale

Chocolate Layer

  • 1½ cups semi-sweet chocolate chips

Marshmallow Layer

  • 2 cups mini marshmallows
  • 1 tablespoon unsalted butter
  • 1 tablespoon whiskey

Caramel Layer

  • 25 wrapped caramels, unwrapped

Topping

  • 2 strips of crisply cooked bacon, crumbled

Instructions

  1. Prepare the Pan: Line an 8×8 inch pan with parchment paper, creating flaps that hang over the edges to allow for easy removal later. Set aside.
  2. Melt the Chocolate: In a medium microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to scorch the chocolate.
  3. First Chocolate Layer: Pour about half of the melted chocolate into the prepared pan and spread it evenly using a silicone or offset spatula. Place the pan in the freezer for about 15 minutes to allow the chocolate to harden.
  4. Melt the Marshmallows: In another microwave-safe bowl, combine the mini marshmallows and unsalted butter. Heat on high for about 45 seconds, stir, then heat for an additional 45 seconds until fully melted. Stir in the whiskey until the mixture is smooth and elastic.
  5. Marshmallow Layer: Quickly pour the melted marshmallow mixture over the hardened chocolate layer in the pan. Use a silicone spatula to spread it evenly. Return the pan to the freezer for another 15 minutes to set.
  6. Melt the Caramel: Place the unwrapped caramels in a bowl (using the same bowl from the marshmallows is recommended). Heat in the microwave for 45 seconds, stir, then continue in 30-second intervals until the caramel is completely melted and smooth.
  7. Caramel Layer: Immediately pour the melted caramel over the marshmallow layer and spread as evenly as possible. The caramel will begin to harden quickly, so work fast. Freeze for 15 minutes to set.
  8. Top with Chocolate and Bacon: Pour the remaining melted chocolate over the caramel layer and smooth it evenly with a spatula. While the chocolate is still wet, sprinkle the crumbled crispy bacon evenly on top.
  9. Final Freeze: Freeze the bark for an additional 15 to 30 minutes or until completely set and firm.
  10. Serve: When ready, gently lift the bark out of the pan using the parchment flaps and peel off the parchment paper. Cut into pieces with a sharp knife. Store refrigerated as this bark softens and becomes gooey at room temperature.

Notes

  • Ensure bacon is cooked until crispy for the best texture and contrast with the sweet flavors.
  • Use a silicone or offset spatula to achieve smooth, even layers.
  • Be careful when melting chocolate and caramel in the microwave to avoid burning.
  • This bark should be kept refrigerated to maintain texture and prevent melting, especially in warmer climates.
  • You can substitute whiskey with bourbon or omit it to make it alcohol-free.
  • Adjust the amount of bacon to your taste preference for sweetness vs. savory balance.

Nutrition

Keywords: chocolate bark, caramel, marshmallow, whiskey, bacon, dessert, no bake, sweet and salty snack

Find it online: https://victoriablair.com/chocolate-caramel-marshmallow-whiskey-and-bacon-bark-recipe/