Chocolate-Dipped Bacon Roses

Chocolate-Dipped Bacon Roses in a heart shaped pan

Yield: ~ 10 roses
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Cooling Time: 45 minutes
  • Total Time: 1 hour, 40 minutes



  1. Preheat oven to 350°F.  Line a cookie sheet with aluminum foil and place a rack on top of the cookie sheet to hold the bacon.
  2. Begin rolling the bacon into a coil, starting from the smaller end. Make sure to arrange the coil so that the fattier side of the bacon will be toward the bottom and the meaty part will face upwards.
  3. At the bottom of the rolled-up bacon coil, carefully insert a toothpick through the layers to secure them in place. Ensure the toothpick goes through all layers to prevent unwinding during cooking.
  4. Insert another toothpick opposite of the first so that the bacon rose can stand upright while cooking.
  5. Bake the bacon roses until they begin to become crispy on the top and have rendered, about 45 minutes.
  6. Allow the roses to cool at room temperature until they are no longer too hot to touch, about 30 minutes.
  7. Remove the toothpicks from the roses and line a cookie sheet with parchment paper.
  8. Place the in chocolate melting wafers a heat-proof bowl and microwave in 10-second intervals, stirring in between, until completely melted and smooth.
  9. Dip the bottom side of the roses (where the toothpicks were) about ½ inch into the melted wafers.
  10. Remove from the melted wafers and shake gently to remove any excess.
  11. Place the rose on the cookie sheet, chocolate side down.
  12. Repeat this process with the remaining roses.
  13. Place the cookie sheet into the refrigerator until the chocolate has hardened, about 15 minutes.
  14. Enjoy!