Recipe Source: Cooking with Paula Deen Magazine, January/February 2011 Page 584
Makes about 64 Pieces
4 (4-ounce) Semi-Sweet Chololate Baking Bars, Chopped
1 (14-ounce) Can Sweetened Condensed Milk
1/4 Cup Butter, Softened
1/4 Cup Heavy Whipping Cream
1 Pound Bacon, Cooked Until Crisp
2 Cups Chopped Pecans, Toasted
1. Line an 8x8-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
2. In a medium saucepan, combine chocolate, condensed milk, butter, and cream. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat.
3. Crumble bacon, and reserve 1/4 cup. Stir pecans and remaining bacon into chocolate mixture. Spoon mixture into prepared pan; smooth top with a spatula. Sprinkle reserved 1/4 cup crumbled bacon over chocolate mixture, pressing down gently. Cover and chill 4 hours or until set. Cut into squares to serve.
I'm not sure why the recipe says to wait 4-hours for the fudge to set... that's just impossible... arm yourself with a pair of stretchy pants and a spoon... you're going to need both!
