I saw this post on Facebook a few days ago and nearly died…
I was seriously considering making them as described, but I knew that would send me into some sort of shock from the crazy deliciousness of it all. I remember my neighbor mentioning last weekend during our campfire that we could make our own marshmallows so I googled Paleo Marshmallows and got this new blog on my bookmark list…
and then I subbed out most of the other ingredients for this almost Paleo friendly version of this crazy delicious treat. As I told Big Dude’s coworkers when I delivered them today to his office, “They’re gooder for you. I healthified them.” They laughed until they were kissing my feet at the sheer deliciousness of this crazy amazing creation.
1 lb of Bacon (or more)
2 lb of DARK chocolate (I had lots leftover, dip fruit in the remainder of the chocolate)
3 tablespoons of ghee or grass fed butter.
6 cups of marshmallows from honey recipe posted above.
6 cups of Organic Brown Rice Cereal (little/no sugar)
1 1/2 cups of softened creamy almond butter
Begin by placing the Bacon in the freezer for 15-20 minutes. Once chilled, dice the Bacon in to bit sized. Pan fry the Bacon in small handfuls over medium low flame. Once crispy golden, place the bits on a paper towel and allow them to cool.
Now cooled, toss 3/4 of the Bacon bits with 6 cups of rice cereal and 1 cup of mini marshmallows.
Using a double boiler, melt town 5 cups of mini marshmallows with 3 tablespoons of ghee/butter. Once melted, fold in 1 cup of softened almond butter. Next, pour the almond butter marshmallows over the dry ingredients. Fold gently until everything is coated evenly.
Line a 10 X 10 or 10 X 12 cake pan with parchment paper. Fill the cake pans with the mixture, then cover the top with more parchment paper. Use your hands to flatten out the top creating an even level.
Place in the refrigerator for 1 hour to set.
While that’s setting, place the Bacon bits in a large bag. Pound it out, flipping the bag over at least twice, creating an even Bacon crumble.
After the hour has elapsed, uncover and square the hardened mixture in to even pieces. Melt down 1 pound of chocolate. Dip the bottoms of each square in the melted chocolate. Space them out on a parchment paper lined cookie sheet, chocolate side down, and let them set in the refrigerator for 1 hour.
After the hour is up, melt down the other pound of chocolate. Once tempered, heavily drizzle the chocolate over each individual square. The chocolate will act as a binder for the Bacon crumble.
Take 1/2 a cup of almond butter and put it in the microwave for 30 seconds. Mix, then put it on for another 30 seconds until it’s soft and smooth. Transfer to a plastic bag and cut the tip off and drizzle all over the bars.
Generously top each square with lots and lots and lots of the Bacon crumble.
Let them set outside of the refrigerator for 2 hours, or 1 hour in the refrigerator.
Best served at room temperature, they’re meltier that way. 🙂