How to Make Chocolate-Covered Bacon at Home

Dark, white, milk or studded with crunchy bits—no matter your favorite chocolate, it pairs spectacularly with perfectly cooked salty bacon. Chocolate covered bacon is simpler to make than you might think and utterly addictive.

Fair food is where many of us first meet the idea of chocolate dipped bacon—salty, sweet, crunchy and rich all at once. The good news: you don’t need a fair to enjoy it. With just bacon and chocolate you can create a gourmet snack at home that’s perfect for parties, date nights or an indulgent treat.

You only need two things

To make chocolate covered bacon you really just need bacon and chocolate. Choose good ingredients and the results will feel special. A couple of short tips to get the best outcome:

• Use thick-cut bacon. Thicker slices hold up better to the weight of the chocolate and stay pleasantly meaty under the coating.
• Pick chocolate you enjoy. Milk, dark or white chocolate all work. You can also use chocolate bars with crunchy additions—just avoid bars with soft fillings such as caramel or nougat for coating.

Pro tip: If you want extra texture, reserve a candy bar or crunchy topping to chop and sprinkle over the warm chocolate rather than trying to melt filled bars into the coating.

Best chocolate and topping ideas

We like to sample a few varieties at once. Try a couple of different chocolates side by side—milk next to a 60–70% dark, or a cookies-and-cream bar for a sweeter contrast—and taste to compare. Chocolate covered bacon also pairs nicely with crunchy, salty or sweet toppings.

• Suggested chocolates: Lindt milk chocolate, 60–70% dark chocolate, Hershey’s cookies & cream, sea salt almond dark chocolate, pretzel or toffee crunch chocolate.
• Suggested toppings: Crushed cookies, chopped M&M’s, mini chocolate chips, chopped roasted salted nuts, chopped pretzels, crushed toffee or brittle, and coarse flaky salt (wait until the chocolate cools slightly so the salt doesn’t melt).

This treat has been called many things—man candy, pig candy, and more—but chocolate dipped bacon really appeals to a wide range of tastes: kids, grandparents and everyone in between.

How to make chocolate covered bacon

Making chocolate covered bacon is straightforward. Follow these practical steps and tips to get a clean, crisp coated bite every time.

1. Preheat the oven to 400°F (about 200°C). Line a baking sheet with foil or parchment paper and place an oven-safe cooling rack on top for even cooking and easier cleanup.
2. Arrange thick bacon slices on the rack and bake. Thin bacon will take roughly 12–20 minutes, while thick-cut bacon can take about 25 minutes. Flip the slices once halfway through so both sides brown evenly. Cook until deep golden and crisp but not burnt.
3. When the bacon is done, blot off excess grease with a paper towel while it cools—less surface grease helps the chocolate adhere and set more cleanly.
4. Estimate about ½ ounce (around 15 g) of chocolate per slice. Break the chocolate into small pieces and melt gently. Microwaving in short 10-second bursts, stirring between intervals, works well. White chocolate melts fastest, dark chocolate slowest—stir frequently to prevent scorching.
5. For an even, tidy coat, use a spoon to drizzle or smear melted chocolate over each slice. Coat roughly half to two-thirds of the strip to keep a balance of sweet and salty.
6. Place coated bacon on wax paper or parchment and, while the chocolate is still tacky, sprinkle your chosen toppings.
7. Chill the bacon flat in the refrigerator for about an hour to fully set the chocolate. Store chilled in an airtight container for up to four days, with layers separated by wax paper.

For an extra-special version, try making candied bacon (lightly baked with a coating of brown sugar or maple) before dipping—this adds another layer of sweet crunch that complements the chocolate.

Common questions

Can I make this ahead of time? Yes. Chocolate dipped bacon is best within a few hours of making it, but it holds well in the refrigerator for several days.

Can I cook bacon on the stovetop? Yes, though baking flattens the slices and helps prevent them from becoming brittle and breaking when you coat them. If you fry on the stovetop, handle each slice carefully and blot excess grease before dipping.

Can I store this at room temperature? Because bacon is perishable, keep the finished product refrigerated and only leave it at room temperature briefly while serving.

Chocolate Covered Bacon

Author: Mikayla M.

Summary: Crisp, salty bacon coated with your favorite chocolate and finished with crunchy or salty toppings for a fun dessert or snack.

Ingredients

• 12 slices thick-cut bacon (about 1 lb)
• 6 ounces chocolate of your choice
• 4 tablespoons chopped nuts or candy for topping (optional)

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment and set an oven-safe cooling rack on top.
2. Arrange the bacon on the rack and bake for 12–25 minutes, depending on thickness. Flip once about halfway through and cook until crisp and golden brown.
3. While the bacon cools, break the chocolate into a bowl and melt in the microwave in short 10-second bursts, stirring until smooth.
4. Pat any excess grease from the bacon with paper towels. Dip or drizzle one end of each slice into the melted chocolate, coating a little more than halfway up both sides.
5. Place coated bacon on wax or parchment paper. Repeat until all slices are coated.
6. Sprinkle each slice with about 1 teaspoon of chopped toppings if desired. Transfer the tray to the fridge and let the chocolate set, about 1 hour.
7. Store finished chocolate covered bacon in an airtight container in the refrigerator for up to four days.

Nutrition (per serving)

• Serving size: 2 slices
• Calories: 392 kcal
• Carbohydrates: 19 g
• Protein: 8 g
• Fat: 34 g (Saturated fat: 12 g)
• Sodium: 296 mg
• Sugar: 15 g