December 24th, 2012
Recipe and Styling by Paula Bowman
Line a rimmed sheet pan with parchment paper and set aside.
Place chocolate chips in a bowl set over a saucepan of gently simmering water. Stir occasionally until melted. Be careful not to let any water come in contact with chocolate or it will seize. Pour two-thirds of chocolate mixture onto prepared sheet pan and smooth evenly with a silicone or offset spatula. Sprinkle with bacon and set aside
Meanwhile, place caramels and butter in a deep-sided microwave-safe bowl and heat on high until melted, about 45 seconds. Stir until blended and add marshmallows to bowl. Return bowl to microwave and cook until marshmallows are puffed, about 20 seconds. Using a spoon, drizzle marshmallow mixture over chocolate on sheet pan. Top with a drizzle of remaining chocolate, reheating, if necessary and sprinkle with sea salt. Chill in refrigerator or freezer until firm and break or cut into pieces. Store tightly sealed in refrigerator until ready to use.