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1
Preheat the oven to 350 degrees F.
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2
While the Dulce De Leche Caramel is boiling, lay out the bacon on a half sheet pan and bake for approximately 15 minutes.
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3
While the bacon is cooking, on another half sheet pan, bake the peanuts for 15 minutes.
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4
Allow the bacon to cool and chop into small pieces and set aside.
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5
Allow the peanuts to cool and then roughly chop them.
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6
Mix the dulce de leche caramel, bacon, peanuts and salt together in a bowl.
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7
Using a small melon scooper, scoop balls of the caramel mixture and place on a sheet of wax paper or parchment paper.
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8
Roll out a 1/8-inch-thick sheet of fondant and cover the caramel balls with the fondant.
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9
On a sheet pan lined with wax paper, spread a thin amount of melted chocolate in a circle just large enough to place the caramel balls on.
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10
Place the fondant covered caramel balls on the melted chocolate and place in the refrigerator for 15 minutes.
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11
Remove from the refrigerator.
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12
Then dip the fondant covered caramels in the melted chocolate.
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13
Return them to the refrigerator to cool.
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14
Serve.
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15
This recipe was created by a contestant during a cooking competition.
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16
The Food Network Kitchens have not tested it for home use; therefore, we cannot make any representation as to the results.
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17
Bring a large pot of water to a boil over high heat.
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18
Remove the label from the can of sweetened condensed milk.
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19
Place the can in a pot of boiling water and boil for 2 hours.
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20
Let the can cool completely before handling.
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21
To expedite the cooling process use an ice bath, but make sure the can has completely cooled before handling.
