Please bacon on parchment paper on a cookie sheet (or use Reynolds Disposable Bakeware with Parchment Lining) and bake for 15-20 minutes until slightly crisp. Remove from oven, place on paper towels to drain grease and allow to cool.
Cut up 6 slices of bacon into ½" pieces, mix with 2 tbsp maple syrup and set aside. Cut up the remaining 2 pieces of bacon into ¼" pieces and set aside.
Melt chocolate in a melting pot, microwave or in a bowl over a pot of water on the stovetop, stirring frequently. When chocolate is melted, add in the ½" pieces of bacon (w/ maple syrup) and continue to stir. Bacon may firm up the chocolate if it's cold, so continue stirring until softened.
Pour chocolate and bacon mixture onto a cookie sheet lined with parchment paper (or use Reynolds Disposable Bakeware with Parchment Lining) and spread to preferred thickness.
Top with remaining bacon and sprinkle with sea salt.
Put in freezer for 10 minutes, then break into pieces.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Dark Chocolate Bacon Bark with Sea Salt Recipe https://www.730sagestreet.com/bacon-bark/