A local chef has come up with a unique recipe that makes for a great gift for Dad. In honor of Father’s Day, Chef Rebecca Hurst appeared on The Morning Show Sunday and shared her secrets on how to make “whiskey caramel bacon bark”.
Chef Hurst lives in Keystone Heights where she makes products for her company called “Diva Sweets”. The bark is a best seller that sells for $15 dollars a pound. You can buy that plus her other items online at www.divasweetsandtreats.com. Or if you’re feeling creative, Chef Hurst invites you to try making the bark on your at home! Here’s the instructions:
Place small marshmallows in a microwave safe bowl, pour in whiskey and microwave for 65 seconds. Remove from microwave and stir vigorously until whiskey and melted marshmallows are a smooth combination. Set aside to cool. Next, unwrap caramels and place into another microwave safe bowl. Heat in 25 second intervals, stirring in between to smooth mixture. Once melted and smoothed, set aside to cool.
When marshmallow mixture and caramel mixture is warm but not hot, you are ready to assemble the bark!
Bring your sheet of chocolate out of the freezer and pour the marshmallow mixture on top, then spread out to cover the entire surface. Next, put it back in the freezer for 5-10 minutes until almost hardened. Once chocolate and marshmallow are firm, then pour the caramel on top and spread it over the entire top to cover the surface. Put back into the freezer for 5-10 minutes until almost hardened. Once chocolate and marshmallow are firm, then pour the caramel on top and spread it over the entire top to cover the surface. Put back into the freezer to set for another 5-10 minutes.
Next, when the bark is firm again, pour the remaining chocolate over the top and spread out to cover the entire surface and even run over the edges if you want. Sprinkle the chunks of bacon crumble all over the top and press it down into the chocolate. Place the bark back into the freezer to harden. Once hardened, you can take it out and cut it into serving pieces.
**This dessert MUST be kept either frozen or refrigerated!