Directions

1. Sprinkle bacon with Lane's Maple pecan rub and a good amount of brown sugar

2. place under a medium grill for around 15mins or untill the bacon is well cooked.

3. Chop bacon into peices and set aside

4. Place a heatproof bowl (stainless steel or tempered glass) on top of a slightly smaller pot half filled with water (so the bowl sits above the rim)

5. Bring the water to a simmer then remove from the heat

6. Place your chocolate chips into the bowl and let the chocolate sit until it is melted. Stir occasionally to check consistency. You don't want the chocolate to get too hot in this process or it will begin to cook and clump up.
   

7. Poor the chocolate onto a baking tray lined with waxed baking paper.

8. Spread out until it is roughly 5mm thick. Don't worry about being too neat, it will add to the rustic 'bark' look

9. sprinkle with pecans and pistachios, and bacon peices

10. We also added a drizzle of melted caramilk on top.

11. Place in the fridge for 10/15 mins then break into rough chunks.