Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer. Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally. Let cool, then roughly chop and set aside.
In a small frying pan over medium heat, add bacon and cook for about 5 minutes or until fully cooked. Place cooked bacon onto plate lined with paper towels to absorb the grease. Roughly chop and set aside.
Place the dark chocolate in a double boiler or in a heatproof bowl on top of a boiling saucepan of water. Continuously stir the chocolate until it is melted.
Pour the melted chocolate on a parchment paper-lined baking sheet. Spread the chocolate evenly using a rubber spatula.
Sprinkle the chocolate with bacon, hazelnuts, almonds, pistachios and walnuts. Allow the bark to cool in a refrigerator before serving. Enjoy!
Cut bacon strips into thirds. Wrap each third around a water chestnut and secure with a toothpick. Place in an ungreased 15x10x1 baking pan or square pan. Bake until bacon is crisp, about 25 minutes.
While bacon-wrapped chestnuts crisp in the oven, in a small saucepan, combine ketchup and brown sugar. Stir the mixture over medium heat until the sugar has dissolved.
Once the 25 minutes are up, place the bacon-wrapped chestnuts on a paper towel-lined plate to drain. Then dip in the ketchup mixture. Place in a lightly greased 9x13 baking dish. Spoon any remaining ketchup sauce over the chestnuts. Bake for an additional 10 minutes.
Warm jam in a medium pot over medium heat. Add the cranberries and heat until well combined.
Preheat oven to 400 degrees F. Prepare a baking sheet with non-stick spray.
Lightly butter one side of each slice of bread. Place each buttered slice on the baking sheet, butter side up. Place in the preheated oven for 3-4 minutes, or until lightly toasted. Remove from the oven and flip bread slices.
On each bread slice, top with a smear of brie. Spoon about 1 Tbsp. of bacon and cranberry jam onto each crostini.
Place in the oven again for 4-5 minutes, or until brie is melted. Enjoy!
Weave bacon onto wooden skewers; arrange on a foil-lined baking sheet fitted with a wire rack.
Bake, turning once, for 20 to 25 minutes or until crisp.
Transfer to a paper towel-lined plate; let cool completely.
In microwavable bowl, combine chocolate and shortening; microwave on high, in 30-second intervals, stirring between each interval until smooth. Stir in chili powder, cinnamon and cayenne until well combined.
Position bacon skewers over melted chocolate mixture; drizzle chocolate mixture over bacon, allowing excess to drip back into the bowl.
Transfer to parchment paper-lined tray. Sprinkle with pepitas. Let stand until set.
If desired, you can garnish with a variety of items, such as chopped dried apricots, candied ginger, toasted coconut, chopped pecans or crushed peanuts.