Instructions

1. Preheat oven to 400.  Place the bacon on a foil-line rimmed baking sheet and cook until crispy, about 10-12 minutes.  Transfer to a paper towel-lined plate to drain. Chop finely.
2. Line a second large baking sheet with parchment paper.
3. Add chocolate to a double boiler. If you don’t have one, fill a pan with a couple of inches of water. Place a glass bowl over the pan, making sure the bottom of the bowl does not touch the water underneath.
4. Once the water begins to boil, add the chocolate chips. Using a spatula, stir continuously until smooth and creamy.
5. Stir in the bacon and peanuts. Pour onto the prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for a minimum of 1 hour. The bark should be hard and chilled.
6. Place bark on a cutting board and cut into pieces — any size or shape you’d like. Serve at room temperature.