This Maple Bacon and Chocolate Braid Dessert Recipe has it all.

Oh yes. Maple Syrup. Delicious, crunchy bacon. Sumptuous dark chocolate. Why, yes. Yes, you CAN have ALL OF THESE THINGS in one delicious bite with this Maple Bacon and Chocolate Braid Dessert Recipe! All in a dessert!

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Maple Bacon and Chocolate Braid Dessert Recipe

It’s a real thing, and it is totally TO DIE FOR. Believe me – if you like all of these flavors on their own, you are going to absolutely love this delicious little dessert, and it is so easy to make.

You really have no excuse not to try it for yourself and see!

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How to make this Maple Bacon and Chocolate Braid Dessert Recipe

Ingredients needed to make this Maple Bacon and Chocolate Braid Dessert

1 full larger bar of chocolate (we used dark-but you should use your favorite chocolate to maximize enjoyment).
2 slices of cooked, extra crispy bacon divided.
1-2 tablespoons pure maple syrup
1 frozen puff pastry sheet

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Directions for making this Maple Bacon and Chocolate Braid Dessert Recipe

Thaw the pastry sheet to room temperature so it is workable. I like to make this on a sheet of parchment paper that is on a pizza tray to make sure the bottom is able to bake more thoroughly.

The pastry I use comes folded in thirds. Make downward cuts that are about 1 inch wide and even on both sides.

Break the chocolate up into smaller pieces and crumble most of the bacon on top.

Drizzle the inside with maple syrup (you may divide it and put some on the inside and outside or all on the inside).

To braid it, start at the top and fold one side down toward the middle.

Then fold the opposite top piece over that. Go back and forth all the way down until you reach the bottom. Make sure the bottom pieces are tucked in well so they do not come loose in while baking.

Optional, add a little more maple syrup on top of the braid. Do note, that any that runs off the sides of the pastry may start to burn a pinch, ours did not, but it has other times.

Bake at 375 degrees for about 20 to 25 minutes. The final cook time will depend on how hot your oven runs, the pan you bake this on and how much/heavy the filling is inside.

It is done when the pastry has fully puffed up and turned golden brown, if needed, tent with tin foil for the last few minutes to prevent it from becoming too dark.

Let cool for a few minutes before cutting into. When ready to serve cut thick pieces and crumble a little more bacon on top.

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Maple Bacon and Dark Chocolate Braid Dessert Recipe

Author Jenn Quillen

Ingredients

1 full larger bar of chocolate we used dark-but you should use your favorite chocolate to maximize enjoyment.
2 slices of cooked Jimmy Dean® Applewood Smoked bacon, divided.
1-2 tablespoons pure maple syrup
1 frozen puff pastry sheet

Instructions

Firstly, cook the Jimmy Dean® Applewood Smoked in a pan and set aside on paper towels to drain the grease.
Thaw the pastry sheet to room temperature so it is workable. I like to make this on a sheet of parchment paper that is on a pizza tray to make sure the bottom is able to bake more thoroughly.
The pastry I use comes folded in thirds. Make downward cuts that are about 1 inch wide and even on both sides.
Break the chocolate up into smaller pieces and crumble most of the bacon on top. Drizzle the inside with maple syrup (you may divide it and put some on the inside and outside or all on the inside).
To braid it, start at the top and fold one side down toward the middle. Then fold the opposite top piece over that. Go back and forth all the way down until you reach the bottom. Make sure the bottom pieces are tucked in well so they do not come loose in while baking.
Optional, add a little more maple syrup on top of the braid. Do note, that any that runs off the sides of the pastry may start to burn a pinch, ours did not, but it has other times.
Bake at 375 degrees for about 20 to 25 minutes. The final cook time will depend on how hot your oven runs, the pan you bake this on and how much/heavy the filling is inside. It is done when the pastry has fully puffed up and turned golden brown, if needed, tent with tin foil for the last few minutes to prevent it from becoming too dark. Let cool for a few minutes before cutting into.

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