Chocolate-Covered Candied Bacon

Whether you're grilling it on the stove, baking it in the oven, or “air-frying” it in a deep fryer, the goal is always to get a crisp, salty, and delicious strip of bacon. With the addition of brown sugar and chocolate, the bacon strip is perfect. These candied strips of bacon form a shiny crust when sprinkled with sugar and lightly seasoned with a pinch of cayenne pepper for a light zest. The combination of pieces of semi-sweet chocolate and coconut oil allows the chocolate to melt smoothly, making it easier for the mixture to stick to the candied bacon. When the chocolate is almost completely set, it is sprinkled with flakes of sea salt, which enhance the natural salinity of bacon.
Preheat the oven to 375°F.In a small bowl, combine the brown sugar and cayenne pepper. Generously sprinkle one side of the bacon strips with the brown sugar mixture (about 2 tablespoons per strip), pressing lightly to make them stick.Arrange the bacon slices in a single layer on two wire racks placed on top of two baking sheets lined with parchment paper. Bake for 30-35 minutes at 375 ° F or until the bacon is cooked through. Allow to cool completely (about 20 minutes).In a microwave-safe bowl, add the chocolate pieces and coconut oil and heat on high power at 30-second intervals, stirring each time, until all the chocolate is completely melted, about 2 minutes in total.Dip the bacon strips in the melted chocolate vertically, covering more than half of the strip. Place the strips on a baking sheet lined with parchment paper. Let the chocolate set for about 20 minutes at room temperature or 10 minutes in the refrigerator. Sprinkle with sea salt flakes. Serve immediately or store in an airtight container for up to 3 days.