I made Chocolate Caramel Marshmallow Whiskey & Bacon Bark by stacking semi-sweet chocolate, a blanket of caramel, whiskey-infused marshmallow and crumbled bacon into a surprising Boozy Desserts creation that begs a closer look.

Jump to Recipe

I couldnt stop tinkering until it did something unexpected. A glossy layer of semi sweet chocolate holds wild textures and sticky surprises that make you stop and think.

Then crumbled bacon shows up and flips the whole thing into something dangerous in a good way. Friends call it Bacon Desserts gone wild and also Boozy Desserts because of the sneaky adult note you can almost taste.

I wont lie, its loud, messy, brag worthy and definitely not for dainty snackers. Try one if you dare and tell me you didnt get hooked, I dare you.

Ingredients

Print Recipe (No Advertisments)

Semi sweet chocolate: Rich in flavanols and sugar, gives deep cocoa notes and smooth sweetness.
Caramel: Mostly sugar and fat, super sweet and sticky, adds chewy buttery richness to bites.
Mini marshmallows: Almost pure carbs, lots sugar, gives airy chew and playful sweetness, melts fast.
Whiskey or bourbon: Boozy warmth and oak notes, minimal nutrition, elevates the grown up flavor.
Bacon: High in protein and fat, salty smoky crunch, cuts sweetness and makes it addictive.
Flaky sea salt: Small amounts balance sweetness, provide trace minerals, and add crunchy, finishing contrast.

Ingredient Quantities

16 oz semi sweet chocolate chips or chopped chocolate, divided (about 12 oz for the bottom layer, 4 oz for topping)

14 oz soft caramels, unwrapped (or about 1 cup store bought caramel sauce)

2 tablespoons heavy cream

3 cups mini marshmallows (or one 7 to 10 oz jar marshmallow creme)

2 tablespoons unsalted butter

2 to 3 tablespoons whiskey or bourbon (start with 2, add more if you want)

8 slices thick cut bacon, cooked crisp and crumbled

1/2 teaspoon flaky sea salt, plus more for sprinkling

1 teaspoon vanilla extract (optional)

1 tablespoon light corn syrup (optional, helps marshmallow stay glossy)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400 F and cook 8 slices thick cut bacon until very crisp, either on a rack over a sheet pan or in a skillet; drain on paper towels and crumble once cool.

2. Line a 9 by 13 inch pan with foil or parchment, lightly grease. Measure out about 12 oz of the semi sweet chocolate and melt it in a heatproof bowl over simmering water or in the microwave in 20 to 30 second bursts, stirring between each, until smooth and glossy. Make sure no water touches the chocolate.

3. Spread the melted chocolate into an even layer in the prepared pan, tapping the pan to level. Chill in the fridge 10 to 15 minutes until set but not freezer hard.

4. In a small saucepan over low heat melt 14 oz unwrapped caramels with 2 tablespoons heavy cream and 1 tablespoon unsalted butter, stirring constantly until smooth. If using jarred caramel sauce, just warm it slightly. Pour the caramel over the set chocolate and smooth with an offset spatula. Return to fridge 10 minutes to slightly firm.

5. Make the whiskey marshmallow layer: in a medium saucepan melt 3 cups mini marshmallows with 2 tablespoons unsalted butter and 1 tablespoon light corn syrup over low heat, stirring until fully melted and glossy. Remove from heat, let cool 30 seconds, then stir in 2 to 3 tablespoons whiskey and 1 teaspoon vanilla if using. Be careful it may bubble when the whiskey hits the hot marshmallow. If using marshmallow creme, microwave briefly with butter and corn syrup until glossy, then stir in whiskey and vanilla.

6. Spread the whiskey marshmallow mixture over the caramel level while still pliable. Wet the spatula or spoon with a little water or oil if it sticks. Work quickly so it sets evenly.

7. Melt the remaining 4 oz semi sweet chocolate as before and either spread a thin top layer over the marshmallow or drizzle it artistically across the surface.

8. Immediately sprinkle the crumbled bacon evenly over the top, then finish with 1/2 teaspoon flaky sea salt plus a little extra for visual pop.

9. Chill the whole pan until completely firm, at least 30 to 60 minutes. Lift the bark from the pan using the foil, peel away lining and break into pieces. Store in an airtight container at room temperature for a day or two, or in the fridge for longer. Adjust whiskey to taste next time, and don’t overheat the marshmallow or the flavor and texture will suffer.

Equipment Needed

1. Oven
2. Rimmed baking sheet (or a heavy skillet)
3. Wire rack to cook/drain bacon (or paper towels)
4. 9 x 13 inch pan plus foil or parchment for lining
5. Heatproof bowl or microwave safe bowl for melting chocolate
6. Two saucepans (one small for caramel, one medium for marshmallow)
7. Offset spatula (or butter knife) and a silicone/rubber spatula for spreading
8. Measuring cups and spoons
9. Refrigerator for chilling and firming the bark

FAQ

Q: Can I leave out the whiskey or use something else?
A: Yes. You can skip the whiskey, or swap it for 2 tablespoons strong coffee, espresso, or extra vanilla for similar depth. If you do add whiskey, start with 2 tablespoons, cause the alcohol won't fully evaporate and too much can thin the caramel.

Q: What's the easiest way to melt the chocolate without it seizing?
A: Use a double boiler or microwave in 20 to 30 second bursts, stirring between each. Keep any water away from the chocolate, and if it looks dry add a teaspoon of oil or a little butter to smooth it out.

Q: Mini marshmallows vs marshmallow creme which is better?
A: Both work. Marshmallow creme is easier and gives a super glossy, spreadable layer. If using mini marshmallows melt them with a bit of butter and 1 tablespoon corn syrup in short microwave bursts until smooth. Don't overheat or it gets grainy.

Q: How do I keep the bacon from getting soggy on the bark?
A: Cook the bacon extra crisp, drain on paper towels, then cool completely before crumbling. Never put hot bacon on warm chocolate, steam makes it soft. If the bacon softens later, you can re-crisp pieces in a hot oven for a few minutes.

Q: What's the best way to cut neat pieces without cracking the topping?
A: Chill the bark until fully set, then use a large sharp knife warmed under hot water, wipe it dry between cuts. A bench scraper works too, press down firmly in one motion.

Q: How should I store the bark and how long will it last?
A: Store in an airtight container. At cool room temp it's best within 2 days, in the fridge it'll keep 7 to 10 days but chocolate may get a bit of bloom if temps change. You can freeze layers between parchment up to a month, thaw in the fridge before serving.

Chocolate Caramel Marshmallow Whiskey & Bacon Bark Recipe Substitutions and Variations

Chocolate: swap the semi sweet for milk chocolate if you want it sweeter, or go 70 percent dark for richer, less sweet bark. White chocolate works too but watch your heat it burns easy.
Caramels: use a jar of dulce de leche or store bought caramel sauce in place of wrapped caramels, or make a quick brown sugar caramel (sugar, butter, splash of cream) if you like. Tip youll get a smoother pour if you warm the sauce slightly.
Whiskey or bourbon: swap for dark rum or a teaspoon or two of bourbon vanilla extract for aroma without the alcohol, or use strong brewed coffee or maple syrup for an alcohol free option. Start small and taste.
Bacon: replace crispy bacon with chopped candied bacon for extra sweet salty pop, or for a vegetarian crunch use toasted pecans or smoked almonds plus a pinch of smoked paprika and flaky salt to mimic that smoky savory bite.

Pro Tips

1. Melt chocolate slow and steady, dont rush it. Use a double boiler or microwave in 20 to 30 second bursts and stir between each one. If it seizes or looks grainy add a teaspoon of warm cream or a tiny splash of neutral oil and keep stirring till smooth. Also keep all steam and water away, even one drop will ruin it.

2. Be careful with the whiskey, dont pour it into piping hot marshmallow. Take the pan off the heat, let the marshmallow cool for 20 to 30 seconds, then stir the whiskey in slowly and taste as you go. Start with the lower amount and add more later if you want it boozier, youll avoid crazy bubbling and possible flare ups that way.

3. Get the bacon super crisp and bone dry before you crumble it, otherwise it will make the caramel and marshmallow go soft. Sprinkle the bacon on immediately after the top chocolate is still tacky so it sticks, and press down very gently with parchment or a clean hand if pieces try to slide.

4. For cleaner pieces when you break or cut the bark heat a sharp knife under hot tap water, dry it, then slice wiping the blade between cuts. Store at room temp for a day or two for best chew, refrigeration makes it firmer but chilled marshmallow can be too hard so let it come back to room temp before serving.

Chocolate Caramel Marshmallow Whiskey & Bacon Bark Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

462

kcal

Equipment: 1. Oven
2. Rimmed baking sheet (or a heavy skillet)
3. Wire rack to cook/drain bacon (or paper towels)
4. 9 x 13 inch pan plus foil or parchment for lining
5. Heatproof bowl or microwave safe bowl for melting chocolate
6. Two saucepans (one small for caramel, one medium for marshmallow)
7. Offset spatula (or butter knife) and a silicone/rubber spatula for spreading
8. Measuring cups and spoons
9. Refrigerator for chilling and firming the bark

Ingredients

16 oz semi sweet chocolate chips or chopped chocolate, divided (about 12 oz for the bottom layer, 4 oz for topping)
14 oz soft caramels, unwrapped (or about 1 cup store bought caramel sauce)
2 tablespoons heavy cream
3 cups mini marshmallows (or one 7 to 10 oz jar marshmallow creme)
2 tablespoons unsalted butter
2 to 3 tablespoons whiskey or bourbon (start with 2, add more if you want)
8 slices thick cut bacon, cooked crisp and crumbled
1/2 teaspoon flaky sea salt, plus more for sprinkling
1 teaspoon vanilla extract (optional)
1 tablespoon light corn syrup (optional, helps marshmallow stay glossy)

Directions

Preheat oven to 400 F and cook 8 slices thick cut bacon until very crisp, either on a rack over a sheet pan or in a skillet; drain on paper towels and crumble once cool.
Line a 9 by 13 inch pan with foil or parchment, lightly grease. Measure out about 12 oz of the semi sweet chocolate and melt it in a heatproof bowl over simmering water or in the microwave in 20 to 30 second bursts, stirring between each, until smooth and glossy. Make sure no water touches the chocolate.
Spread the melted chocolate into an even layer in the prepared pan, tapping the pan to level. Chill in the fridge 10 to 15 minutes until set but not freezer hard.
In a small saucepan over low heat melt 14 oz unwrapped caramels with 2 tablespoons heavy cream and 1 tablespoon unsalted butter, stirring constantly until smooth. If using jarred caramel sauce, just warm it slightly. Pour the caramel over the set chocolate and smooth with an offset spatula. Return to fridge 10 minutes to slightly firm.
Make the whiskey marshmallow layer: in a medium saucepan melt 3 cups mini marshmallows with 2 tablespoons unsalted butter and 1 tablespoon light corn syrup over low heat, stirring until fully melted and glossy. Remove from heat, let cool 30 seconds, then stir in 2 to 3 tablespoons whiskey and 1 teaspoon vanilla if using. Be careful it may bubble when the whiskey hits the hot marshmallow. If using marshmallow creme, microwave briefly with butter and corn syrup until glossy, then stir in whiskey and vanilla.
Spread the whiskey marshmallow mixture over the caramel level while still pliable. Wet the spatula or spoon with a little water or oil if it sticks. Work quickly so it sets evenly.
Melt the remaining 4 oz semi sweet chocolate as before and either spread a thin top layer over the marshmallow or drizzle it artistically across the surface.
Immediately sprinkle the crumbled bacon evenly over the top, then finish with 1/2 teaspoon flaky sea salt plus a little extra for visual pop.
Chill the whole pan until completely firm, at least 30 to 60 minutes. Lift the bark from the pan using the foil, peel away lining and break into pieces. Store in an airtight container at room temperature for a day or two, or in the fridge for longer. Adjust whiskey to taste next time, and don’t overheat the marshmallow or the flavor and texture will suffer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.