Bacon Chocolate Crunch Bar - Animal
Ok, bacon, as a trend may be waning, but never, NEVER, in my heart. I caught the end of the Food Network Show, The Best Thing I Ever Ate, just in time to see the Bacon Chocolate Crunch Bar from the LA restaurant, Animal.
I did a quick scan for the recipe on Google, no luck expect for a very simplified version from Time Magazine.
Does anyone have a recipe for the original version with all the layers?
Hazelnut prailine? I thought he said peanuts? Anyway, here's my take on the crunch bar (seriously, I totally thought Duff was going to mention Vosges - crunch bar says candy bar to me, not dessert confection) from the info we were given on the show (as there is no recipe you can find):
- bottom layer was described as "basically Nutella" and there was mention of hazelnut paste. I would imagine starting with hazelnut paste and a homemade Nutella recipe would give you a good starting point.
- the second layer .... wasn't that a mouse with peanuts? Easy enough.
- I think I'm blanking on the top layer but I do remember that the guy mentioned he "kissed" the top with a blow torch. Is that the praline layer?
- all was coated with a layer of ganache (but none showed on the sides because it was made as a giant loaf ...?)
- last, a healthy layer of bacon goes on top, said bacon having been rendered so that you get all the crunch with none of the fat
I would go home and rewatch the old DVR, but I was about to drool all over my sofa this morning watching the episode, so I decided that deleting was a healthier option.
tcamp - the bacon donuts (doughnuts?) makes theoretical (as in, I haven't had it) flavour sense. Maple, apples, bacon all go together really well. The glaze provides sweetness. The cake doughnut is the carb-y item that ties things together. Provided neither glaze nor doughnut are overly sweet, it could be an excellent combo. It could also be a disgusting monster, but I'm still willing to give it a go at least once.
This isn't the original (because I just wrote it) but if it works you're welcome to it:
Chocolate Bacon Crisps
Approx. 10 ounces semi-sweet chocolate pieces
1 ½ Tbsp. shortening
Six slices lean bacon, fried crisp and chopped
2 cups AP flour
½ cup confectioners’ sugar
1 cup cold butter (cut into small pieces)
1 can of Eagle Brand Sweetened Condensed Milk
½ cup whipping cream or heavy cream.
1 tsp. vanilla
1 ½ cups chopped hazelnuts (or other nut of your choosing)
Preheat oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.
In a medium bowl, combine flour and sugar. Add the butter and use a pastry cutter to cut it into the flour/sugar to evenly distribute the butter and develop a crumbly mixture. Evenly spread the mixture on the bottom of the greased 9 x 13 baking dish and press mixture firmly in place. Bake in 350 degree oven until lightly browned around the edges. (12 – 15 minutes) but don’t over-bake it.
While the crust is baking, combine the condensed milk (Eagle Brand Sweetened Condensed Milk) with the cream and vanilla. Cook over medium heat, stirring constantly, until it comes to a boil. Continue cooking and stirring for 8 – 12 minutes or until the mixture thickens. Stir in the nuts, then spread this mixture over the baked crust. Return to oven and bake additional 18 – 22 minutes or until it becomes golden brown.
Remove the finished layers from the oven and set aside to cool.
While the two layers are cooling, heat the chocolate and the shortening in a saucepan over medium/low heat, stirring constantly, until melted and smooth.
Pour over the cooling layers and allow to cool for 3 – 5 minutes before sprinkling bacon over the top.
Cool completely and cut into squares with knife dipped in melted butter , and place in the refrigerator to chill.
That should give you a crunchy, crumbly cookie with a snap from the center layer and a nice combination of the bacon/chocolate flavors.