The Paleo Chocolate Lovers’ Cookbook comes out tomorrow! I can’t believe it’s almost here!
I wanted to do one last recipe kit giveaway, and this time I’m sharing the recipe as well!
This recipe kit is for the Salted Caramel Bacon Bark, on page 170. It includes coconut milk, coconut sugar, and dark chocolate, and comes with a signed copy of my book in a cute screen-printed tote.
To enter this giveaway leave a comment here and/or leave a comment on this giveaway on Spunky Facebook. Doing both doubles your chances of winning. If you enter here only make sure to leave your first and last name so there’s no confusion. This giveaway is open to US and Canadian residents.
This giveaway ends tonight, September 30th at 10 PM Pacific time. I’ll announce the winner at the top of this post and on Facebook shortly after. If I don’t hear from you within 24 hours I’ll pick a new winner.
This giveaway is now closed. Congratulations to Jennifer Crutcher!
1 cup canned full-fat coconut milk
1 cup coconut sugar
1/4 tsp sea salt
1) In a heavy-bottomed pot, add the coconut milk, coconut sugar and salt.
2) Whisk to combine the ingredients, and turn on the heat. Bring to boil for 15 minutes watching carefully so the mixture doesn’t boil over.
3) Reduce heat to low, and simmer for 5 minutes more, making sure it doesn’t burn.
4) Wear gloves to pour the caramel into a small bowl, and stir periodically as it cools to room temperature.
5) If the caramel isn’t thick when it reaches room temperature, pour it back into the pot and let it simmer over the lowest heat possible for another 3-5 minutes.
6) Wear gloves to pour caramel back into the small bowl, stirring occasionally until it reaches room temperature. Store covered at room temperature.
Salted Caramel Bacon Bark
1/2 batch Salted Caramel
6 ounces dark chocolate
4 strips of crisp cooked bacon
1) Make Salted Caramel recipe above and let it cool to almost room temperature.
2) Line an 8″ x 8″ dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help it stay in place and set aside
3) Over a double boiler, melt the chocolate and pour it into the prepared dish.
4) Allow the chocolate to cool to room temperature on the counter then place it in the freezer until hard.
5) Drizzle the caramel over the chocolate and sprinkle the top with crumbled crisp bacon.
6) Freeze the candy until it’s hard enough to break into bark. You can then store in the refrigerator or freezer.