Chocolate-Caramel-Bacon Bark SRC

It's the Secret Recipe Club reveal today! And as I perusing my assigned blog, Cheap Ethnic Eatz, I ran across a post entitled "Bacon Chocolate Bar". 

I knew I was done looking. 

Well not done looking, I don't think I will ever been done looking, she has tons of great looking recipes and is adding more, maybe even working on a cookbook, but I knew I had found my test recipe. I had to make two changes though. I wanted to add caramel, and I wanted the bacon to show, so that people who might not be appreciative of the flavor combination would not touch my candy.

I used dark chocolate in this recipe but I think milk would be really good too, and since the chocolate flavor isnt as strong as with dark the bacon would stand out more. With the caramel sauce you want one that is thick at room temperature so it doesn't run out of the candy when you cut it.

This was my first time baking bacon, and it turned out perfect. I just put it on a metal tray and baked at 400 for 10 - 15 minutes until crispy and then drain on a paper towel.

1 bag chocolate chips

2 - 3 Tbsp. caramel sauce

6 strips bacon, cooked until crispy and then crumbled

Melt the chocolate in the microwave or a double boiler. If using the microwave, only melt until most of the chips are soft and stir to melt the rest of the chocolate.

Spread half of the chocolate on wax paper into a 6 to 8 inch circle. Drizzle with the caramel sauce and stick in the freezer until the chocolate is set and the caramel is thick, about 15 minutes. I actually did that while cooking the bacon. 

When the chocolate and caramel are firm, spread the remaining chocolate on top and sprinkle with the crumbled bacon. Return to the freezer for about 15 minutes.

Remove and chop off pieces as you want to eat them, the caramel gets soft and runs out if you cut it all at once. This is good for about 2 days afterwards due to the bacon getting soggy if you leave it. 

But why would it last that long?