Chocolate Covered Bacon

Yeah, you read that right. Enough said!

Preheat an oven to 350 degrees and line a sheet tray with parchment paper. Lay your strips of bacon flat on the tray and bake for about 15 minutes. You want the bacon to be firm with crisp edges, without the bacon becoming crispy all the way through.
Set the cooked bacon aside to cool in your refrigerator. Lay the bacon between 2 sheets of paper towels to soak up all excess grease (grease would ruin your chocolate later). Once the bacon is completely cold (about 30 min), cut each strip in half.
Create a double boiler by placing a heat-resistant bowl over a pot filled with 1 inch of water. Place your chocolate in the bowl (you will likely want to add additional chocolate to the bowl to make dipping your bacon easier later). Bring the water to a simmer and stir the chocolate until it is completely melted.
Set the bowl of melted chocolate aside to cool slightly while continually stirring. Once the chocolate is cooled and thick enough to coat the back of a spoon, dip each piece of bacon just halfway into the chocolate. Let excess chocolate slide off the bacon and set each piece down on parchment paper to cool.
Cool all dipped bacon in your refrigerator for an additional 20 minutes – until the chocolate is cold and hard.