Bacon Bark

In a very clean saucepan, combine sugar, water and lemon juice. Bring to a boil in a covered pot. Remove the lid and keep the sugar mixture boiling. Swirl the pot so it doesn't stick to anything. Do this for 4-5 minutes, or until a candy thermometer (if you're using one), reads 350°F and the sugar mixture is an amber color.

Remove the pot from heat. Carefully add the heavy cream. The mixture will start to bubble up, that's normal.

Return the pot to low heat, whisking the caramel constantly, until it's a smooth texture.

remove from heat (again). Whisk in the vanilla and sea salt and let cool.

Line a baking pan with waxed paper. In a medium glass/ceramic bowl, mix half the oil and a package of dark chocolate chips. Microwave at 50% power for 30 seconds at a time, stirring well between each session in the microwave, until fully melted.

Pour dark chocolate onto paper-lined baking pan and spread it to a relatively thin coat that covers most of the bottom of the pan. Freeze until set.

Repeat the microwaving process with the package of white chocolate chips.

Remove pan from the freezer and spread the white chocolate over the dark chocolate, leaving some dark chocolate showing around the edges.

Sprinkle bacon bits over the white chocolate, press into the white chocolate with a fresh sheet of waxed paper. Freeze until set.

Remove pan from freezer. Drizzle salted caramel over the frozen layered chocolates. Return to freezer to allow chocolates and caramel to set.

After everything is frozen, break up the bark into bite-sized chunks. Store in a wax-paper lined container. Keep out of the heat, the chocolate will melt quickly!