1 pound thickly sliced slab bacon
1/2 pound milk chocolate
1/4 pound toasted almonds
Preheat oven to 375 degrees. Place bacon on sheet tray and cook until crisp, about 35 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray.
Sprinkle with almonds and refrigerate 30 minutes, or until ready to serve.
Servings: 12. Serving size: 1 strip. Per serving: 330 calories, 7.9 g protein, 27.1 g fat, 13.3 g carbohydrates, 1.8 g dietary fiber, 329 mg sodium, 30 mg cholesterol
Source: Cindy Haenel, Central Market Cooking School