Yesterday was unseasonably warm. This great weather is going to stick around all week. If March comes in like a lion, this one must be really under the weather. I’m not complaining. This great weather allowed my to run five outside. It was my first outside run since last year. It was glorious! I was also able to start some spring clean up in the yard. I know I’ll be sorry when we get more snow, but yesterday was too nice a day to not take advantage.
My husband even removed the grill from the garage and placed it on the patio. He then made the best ribs ever, or they sure seemed that way because it’s been so long since we’ve had them.
I made a quick and easy dessert. I saw the inspiration for it on Chicago’s Best. I’ve been looking for an easy recipe to show case Nutella and this one could not be more perfect. Oh, and it involves bacon. I love bacon with chocolate, it’s that salty and sweet again. We found a candy shop near us that sells bacon dipped in chocolate on a stick. Heaven. The use of the flatbread makes the crust super crisp, and I actually used whole wheat flatbread because that’s what we prefer.
Could you use white chocolate too? Sure. But I would stay away from nuts, unless they are salted and chopped super fine.
- 1 Flatbread
- 1/4 C Nutella
- 6 pieces Bacon, cooked and chopped
- 2 T Milk Chocolate Chips
Spread the Nutella on the flatbread. Sprinkle with the bacon and drizzle on the chocolate. Bake in a 450 degree oven for 8 minutes. Remove from oven and drizzle with caramel.