Mo's® Bacon Bar: Hickory smoked bacon + Alderwood smoked salt + 62% dark chocolate
Net wt 3oz (85g).

It was surely only a matter of time! Following the huge popularity of Mo's Bacon Bar in deep milk chocolate came the newer member of the exotic candy bar family. With the same hickory smoked bacon and Alder wood smoked salt as its famous relative, the beautifully rich 62% dark chocolate encases these tantalizing flavors.

Sulfite-free hickory smoked bacon is baked in small batches before we hand chop it into fine nibbles. Alderwood smoked salt exudes a campfire aroma and perfectly offsets the sweetness of the chocolate.

Consume within 6 months.

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

SKU: CB-EXO-DBA

"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 and 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.