Maple-candied chocolate bacon recipe

5 mins of preparation + 30 cooking time 10 to 12 servings


  • 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.