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Simplified Bacon Chocolate Crunch Bar
Recipe courtesy of chefs Jon Shook and Vinny Dotolo of Los Angeles' Animal
4 lb. gianduja chocolate
1 lb. peanut butter
8 oz. praline paste
4 cups feuillitine (or chopped-up cornflakes)
1½ tsp. sea salt
1 lb. bacon
Combine the chocolate, peanut butter and praline paste in a double boiler and melt over low heat.
Stir in the feuillitine and salt.
Spread the chocolate mixture evenly on a large pastry sheet and refrigerate until solid.
Cut the chocolate into strips.
Brunoise the bacon (dice it really small) and cook in a pan until it's almost burned. Transfer it to a paper towel to soak up some of the fat.
Using a crème brûlée torch, quickly heat the top of the chocolate strips to soften. Cover the top with bacon.