Chocolate Caramel Turkey Bacon Roses

Perfect for Mother’s Day

Ingredients/Supplies:

  • 2 Packages of GODSHALL’S Turkey Bacon
  • 12 Square Caramels Cut in Half
  • 8 oz. or Larger Container of Dipping Chocolate
  • Dozen Silk Stems (Available from Local Craft Store)
  • Toothpicks

Directions:

  1. Preheat oven to 365 degrees
  2. Lay strips of bacon on cutting board and with very sharp knives, cut series of at least four half circles along the top edge; these will be the flower petals.
  3. Place half caramel square on top half of the far right petal.
  4. Roll up the bacon strip around the caramel in a slightly conical wrap.
  5. When completely rolled hold the arrangement together with two toothpicks inserted at 12 and 6 o’clock and 9 and 3 o’clock.
  6. Pinch bottom to keep best conical bud shape
  7. Place on a sprayed cookie sheet bud base down, if they tilt over the perpendicular toothpicks should keep them angled but upright
  8. Bake in oven for 15-20 minutes and remove as edges begin to splay out and crisp.
  9. While bacon buds heat, take silk petals off of silk stems and brace stems of bunch upright
  10. When bacon is ready, remove and microwave chocolate dip (or use double boiler method from chocolate bacon strip recipe)
  11. Dip base of each bud into chocolate dip and then carefully place onto bud stems forcing wire up 1/2 inch into bud.
  12. Hold in place until chocolate cools enough for chocolate and caramel to act a glue for bacon bud to stem.
  13. Roses can be refrigerated for a few hours.
  14. ENJOY!