9 bar gift set of both milk and dark ½ oz. bacon bars Includes: Nine .5oz Mini Exotic Candy Bars. 4 Mo's Bacon Bars and 5 Mo's Dark Bacon Bars.

GLUTEN-FREE product containing less than 20ppm of gluten.

SKU: CB-MIN-BOX-BAC

"I began experimenting with bacon + chocolate at the tender age of 6, while eating chocolate chip pancakes drenched in Aunt Jemima® syrup, as children often do. Beside my chocolate–laden cakes laid three strips of sizzlin' bacon, just barely touching a sweet pool of maple syrup. And then, the magic — just a bite of the bacon was too salty and I yearned for the sweet kiss of chocolate and syrup, so I combined the two. In retrospect, perhaps this was a turning point; for on that plate something magical happened, the beginnings of a combination so ethereal and delicious that it would haunt my thoughts until I found the medium to express it — chocolate.

From there, it was just a matter of time... and what began as a love of salt and sweet quickly unraveled into an obsession. No sooner could I wait to unveil the royal coupling in solid bar form, a deep milk chocolate with bits of pieces of Hickory smoked uncured bacon and just a sprinkling of Alderwood smoked salt. Really, what doesn't taste better with bacon?"
– Katrina

BACON BAR-STUFFED DATES
15 medium-sized Medjool dates
3 chorizo sausages, casing removed
1 Mo's Bacon Bar (8 squares)
8 pieces Nueskes Bacon
1 batch of Spicy Oaxacan Red Sauce
cilantro, for serving


Cut a date on one side lengthwise, remove pit. Stuff with chorizo and place ¼ of a bacon bar square in the center of the chorizo. Fold chorizo around chocolate.

Wrap in half a piece of smoked Nueskes bacon. Sear bacon-wrapped dates in pan until crispy. Set aside. Pour red sauce half-way up the sides of a baking sheet with 1-inch side walls and transfer dates to the baking sheet. Space dates 1 inch apart. Bake in sauce for 25 minutes at 350ºF. Serve in sauce, garnish with cilantro and bacon bar shavings.