Name: Dark Chocolate Bacon Bark
Prep time: 5 min
Cook time: 10 min
Yield: 5 servings
Ingredients: 2 tbsp hazelnuts; 5 slices Indiana Kitchen bacon; 24 oz dark chocolate; 2 tbsp almonds (chopped); 2 tbsp pistachios (shells removed and chopped); 2 tbsp walnuts (chopped)

Dark Chocolate Bacon Bark

CourseDessert
Keywordholiday treats

Servings	Prep Time
5 servings	5 minutes

Cook Time	Passive Time
10 minutes	15 minutes

Servings	Prep Time
5 servings	5 minutes

Cook Time	Passive Time
10 minutes	15 minutes

Dark Chocolate Bacon Bark

CourseDessert
Keywordholiday treats

Servings	Prep Time
5 servings	5 minutes

Cook Time	Passive Time
10 minutes	15 minutes

Servings	Prep Time
5 servings	5 minutes

Cook Time	Passive Time
10 minutes	15 minutes

Ingredients

2 tbsp hazelnuts
5 slices Indiana Kitchen bacon
24 oz dark chocolate
2 tbsp almonds chopped
2 tbsp pistachios shells removed and chopped
2 tbsp walnuts chopped

Servings: servings

Instructions

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!

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Fall Kale Salad

Kale, cranberries, butternut squash, red onion, blue cheese and crumbled Indiana Kitchen bacon with a maple rosemary vinaigrette.

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Fall Kale Salad

Kale, cranberries, butternut squash, red onion, blue cheese and crumbled Indiana Kitchen bacon with a maple rosemary vinaigrette.

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
30 minutes	45 minutes

Ingredients

4 c. butternut squash peeled and cubed
1 Tbsp. olive oil
2 tsp. fresh thyme
6 slices Indiana Kitchen Bacon, cooked crumbled
1/2 c. walnuts chopped
1/2 c. red onion thinly sliced
3 oz. crumbled blue cheese or substitute with goat cheese or feta
5 oz. baby kale and spinach blend
1/3 c. dried cranberries
3 Tbsp. real maple syrup
2 1/2 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
1 clove garlic clove, minced
2 1/2 tsp. finely chopped fresh rosemary
salt and freshly ground pepper
1/3 c. olive oil

Servings: servings

Instructions

For the vinaigrette: In a small saucepan over medium heat, whisk maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring the mixture to a boil over medium heat, boiling for 2 1/2 minutes. Remove from heat and stir in olive oil and salt and pepper to taste.
For the salad: Preheat oven to 400 degrees F. Spray a baking sheet. Drizzle squash with olive oil, and sprinkle with thyme and salt and pepper. Toss to coat. Roast squash for 15-20 minutes, tossing halfway through.
In a large salad bowl, add kale blend, squash, bacon, walnuts, red onion, cheese, and cranberries. Gently toss salad. Whisk vinaigrette to evenly mix the oils, then drizzle over the salad. Enjoy!