• 12 thick-sliced bacon strips (about 1 pound)

  • 6 ounces white candy coating, coarsely chopped

  • 1 cup semisweet chocolate chips

  • 1 tablespoon shortening

  • Optional toppings: Chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper


  1. Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely.
  2. In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired.
  4. Refrigerate until set. Store in refrigerator