Recipe: How to Make Whiskey, Caramel, Marshmallow, and Bacon Bark

On first glance, this recipe might seem a little too on the nose. Like, crafted just so people on the internet will go “oooooo” and re-pin it and keep talking about bacon and whiskey like they’re the first person to ever realize that delicious things are tasty. But, if you look a little closer, you’ll realize it’s actually an interesting way to craft a salty/spicy dessert. Rather than employ butter or chocolate, the richness comes from the fat in the bacon, and instead of cookie or bacon spices, the whiskey gives an aromatic note that complements the sweetness, that comes from the marshmallows and the burnt sugar of the caramel, which then highlights the barrel taste of the whiskey…and so forth.

We actually gave this a shot and made a few batches of this recipe over Christmas to give to friends and guests, and it really does work. Overtly trendy? I don’t know, but it tastes pretty awesome. 

Whiskey, Caramel, Marshmallow and Bacon Bark [Endless Simmer]