Chocolate-Covered Bacon (Easy Oven Method)
This is the classic: thick, crisp bacon strips dipped halfway in chocolate. Baking the bacon in the oven keeps it flat and evenly crisp, which makes dipping much easier.
Ingredients
- 1 lb thick-cut bacon
- 6 oz dark or semisweet chocolate, chopped (or chocolate chips)
- 1 teaspoon coconut oil or neutral oil (optional, for a smoother coating)
- Toppings (optional): flaky sea salt, chopped toasted nuts, a pinch of chili powder or cayenne
Equipment
- Rimmed baking sheet and a wire rack that fits inside it
- Parchment or wax paper
- Microwave-safe bowl or a double boiler
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top.
- Arrange the bacon in a single layer on the rack, strips not touching.
- Bake until fully crisp, usually 18–25 minutes depending on thickness. Check often near the end: bacon goes from crisp to burnt quickly.
- Drain and cool: Transfer to paper towels, blot the fat, and let the bacon cool completely. Warm bacon will melt the chocolate.
- Melt the chocolate: Microwave in 20–30 second bursts, stirring between each, until almost melted; stir until smooth. Stir in the oil if using.
- Dip: Hold each strip by one end and dip about half of it into the chocolate (or spoon chocolate over it). Let excess drip off.
- Top: Lay strips on parchment and immediately sprinkle with sea salt, nuts, or a little chili.
- Set: Let stand at cool room temperature, or refrigerate about 15–20 minutes until firm.
Tips for the best results
- Thick-cut bacon holds up better and stays crisp under the chocolate.
- Dry is key: Any grease or moisture on the bacon can make chocolate seize or slide off.
- For a candied version, start with our brown sugar candied bacon before dipping.
Storage
Store in an airtight container with parchment between layers in the refrigerator for a few days. Let it sit at room temperature for a few minutes before serving for the best texture.