I love all of the ingredients in this recipe so I decided to put them together into one amazing dessert! It is easy to prepare and tastes like it took hours!
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635 per serving
- 1 sheet frozen puff pastry, thawed
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 cup mini semi sweet chocolate chips, divided
- 3/4 cup caramel ice cream topping
- 8 ounces thick sliced hickory smoked bacon, cooked crisp, crumbled
- 3/4 cup chopped pecans
Preheat oven to 400 degrees F.
Lightly grease 2 baking sheets. Unfold pastry sheet on a floured surface. Cut into 3 strips along fold marks. Place on baking sheets. Bake at 400 degrees F. for 15 minutes or until golden. Cool. Split each pastry into 2 layers, forming a total of 6 layers. Cut each into thirds, forming 18 pastries.
Using an electric mixer on high speed, beat whipping cream and sugar until stiff.
Place 3/4 cup chocolate chips in a small microwaveable bowl. Microwave on high power for 30 seconds; stir. Microwave at 15 second intervals until chocolate stirs smooth.
To assemble the napoleons, spoon 1/4 cup caramel ice cream topping onto 6 bottom pastry layers. Spoon 1/3 melted chocolate, sprinkle 1/3 of the bacon and 1/4 cup of the pecans. Top with 1/2 of the cream mixture. Cover each with a pastry layer. Spoon 1/4 cup caramel ice cream topping over top and 1/3 of the melted chocolate, then sprinkle 1/3 of the bacon and 1/4 cup pecans. Top with remaining cream mixture. Cover with remaining 6 pastries. Drizzle remaining1/4 cup caramel topping over pastries, then drizzle with remaining melted chocolate. Sprinkle with 1/4 cup mini chocolate chips, 1/4 cup pecans and remaining bacon.
Serve immediately or refrigerate.