Our Little Book Company / RECIPE: Candied Bacon S’mores


In the spirit of summer traditions, whether it be camping in the woods or sitting around a beach bonfire, this savory-sweet recipe from our book Bacon 24/7 is sure to bring something special to the party.  Don’t worry if camping isn’t your thing or bonfire-access is slim, these can also be toasted over the stove.  Ours are gooey, chocolatey with a salty kick – listen up campers, we just upped your s’mores game.

To order your copy of Bacon 24/7 visit Barnes and Noble and Amazon.com – available in hardcover and on Kindle.


Candied Bacon S’mores

Makes 4

4 jumbo marshmallows

4 2-inch pieces of candied bacon

4 graham crackers, halved

4 2-inch squares dark chocolate, such as Vosges bacon Chocolate brand

Roast the marshmallows over an open flame until golden brown, puffed and gooey on the inside.  Sandwich the warm marshmallows with the candied bacon and chocolate between layers of graham crackers.  Serve immediately.


Candied Bacon

Makes 12 slices

1/2 cup granulated sugar

1/2 cup light brown sugar

1 tablespoon cinnamon

12 slices thick-cut bacon

Preheat oven to 375 degrees F.  Arrange a wire rack over a foil-lined baking sheet.  In a medium bowl, combine the sugar, brown sugar and cinnamon.  Add the bacon slices and toss to coat.  Place the sugar-coated bacon slices on wire rack and bake, flipping once, until the bacon is crisp and the sugar is caramelized 25-30 minutes.  Leave on the backing rack to cool.  Serve immediately or store in an airtight container in the refrigerator for up to 1 week.


About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.


Posted By: EJ
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