Oh yes. Maple. Bacon. Chocolate. Dessert. You can have ALL OF THESE THINGS in one delicious bite with this Maple Bacon and Dark Chocolate Braid Dessert Recipe! It’s a real thing. And it’s TO DIE FOR.
As you guy probably know, I follow a pretty low carb diet. I budget my carbs like Scrooge counts his pennies – every single one counts. When I am going to eat carbs, I plan on something decadent, rich and sinfully delicious. Otherwise, why even bother? I skip the bread and go for something like Cottage Pie, Pizza, Lasagna…or DESSERT.
Like this one.
Maple Bacon and Dark Chocolate Braid Dessert Recipe
Ingredients
- 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
Directions
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 you are when ready to serve this Maple Bacon and Dark Chocolate Braid Dessert Recipe, cut thick pieces and crumble a little more bacon on top!
When you are when ready to serve this Maple Bacon and Dark Chocolate Braid Dessert Recipe, cut thick pieces and crumble a little more bacon on top!
Maple Bacon and Dark Chocolate Braid Dessert Recipe
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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