Bacon Chocolate Crunch Bar / Recipe courtesy of chefs Jon Shook and Vinny Dotolo of LA' Animal Restaurant
Melt over low heat 4 lb Gianduja chocolate, lb peanut butter, 8 oz praline paste. Stir in 4 cups feuillitine (or chopped-up cornflakes) 1½ tsp. sea salt. Spread on large sheetpan; refrigerate until solid. Cut chocolate bar into strips. Using a crème brûlée torch, quickly heat the top of the chocolate strips to soften. Cover top with bacon.