|She called him Bojangles. He may dance for you.|
There's a five week wait for this stuff when you order it, guys.
David Chang wasn't blowing smoke. He wasn't kidding. It's that good. Must eat to believe.
Anyway, we did the five week wait and I knew that my bacon needed to save this recipe from certain boredom.
Please accept the following recipe as a hopeful revision on the original "social media" version. I added the details that I thought were pertinent. Oh, and the bacon, too.
Chocolate Pretzel Bacon Bark
1/2 lb (two sticks) unsalted butter
1 cup light brown sugar
1/2 of a 1-lb bag of thin pretzels (traditional salted) broken in pieces
16 oz of chocolate chips
Coarse Sea Salt (I used red lava salt from Hawaii)
3 strips of Benton's Bacon (or your favorite) cooked crisp, cooled, and chopped
Preheat the oven to 400 degrees. Line a rimmed cookie sheet with parchment paper. Break up the pretzels into pieces and cover the lined pan. You want a single deep layer, but few open spaces. Break them up so that you don't see much paper except around the border of the pan a bit like this:
Stay with it now, because if left unattended this can become molten lava that hardens into a sugary wall of solitude. When the butter no longer looks separated from the sugar, pour it over the pretzels in the pan as evenly as possible.
Remove the sheet to a level spot and immediately sprinkle all the chocolate chips evenly over the surface. Place the pan back into the oven for just under a minute. The heat will be just enough to soften the chips. Pull the pan back out of the oven and use a spatula to quickly spread the chips into one melty layer. Immediately sprinkle with the chopped bacon (press in any bigger pieces) and just a quick flurry of sea salt.
Place the sheet on a heat proof pad into the refrigerator for at least one hour. When ready to serve, break the bark up into rough pieces of your preferred size.
This bark would be equally happy courted by a cup of hot black coffee or an ice cold stout beer.