I do on the occasion go from savory and filling meals, to the more sweet and decedent. After my surgery 6 months ago, I started craving peanuts and peanut butter again. I don't know why I had this idea to add bacon, but I did and now the boyfriend won't stop asking me when I'm going to make these again. Also to make a bigger batch so he can take them to work, stuff them in his desk, and I swear if he could - live off them. It's a little time consuming to make these salty, smoky, sweet treats - but well worth it. I may add just a touch of sea salt on the top of them next time for decoration instead of using it in the mix, and next time I'm topping with the bacon instead of just saying "THROW IT ALL IN THE MIX!"

Ingredients
2 tablespoons dark brown sugar
1/4 teaspoon salt
3/4 cup honey-roasted peanuts
8 thick bacon slices, cooked and divided
1/3 cup creamy peanut butter
6 ounces bittersweet chocolate, chopped

Directions
Process first 3 ingredients and 6 bacon slices in a food processor 20 to 30 seconds or until finely ground. Stir together bacon mixture and peanut butter in a small bowl until smooth. Cover and chill 2 hours.
Shape rounded teaspoonfuls of bacon mixture into 3/4-inch balls. Place on a parchment paper-lined baking sheet; chill 1 hour.
Chop remaining 2 bacon slices. Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Dip chilled bacon balls into chocolate. Place on a parchment paper-lined baking sheet. Immediately sprinkle tops with bacon. Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks.

Notes - You can use crunch peanut butter if you want to, but I would cut down to 1/2 cup peanuts. Also, you can use regular dry roasted and salted peanuts - I want to try this with chili lime peanuts next time.