Chocolate Covered Maple Pecan Bacon

1. Preheat oven to 400F, then lay 13 slices of bacon onto a baking sheet lined with foil 2. Sprinkle 1 Tbsp. NOW Erythritol and 1 1/2 tsp. Maple Extract over one side of the bacon and rub it in. 3. Flip bacon onto the other side and do the same thing. Rub everything in well. 4. Bake the bacon for 40-50 minutes until crisp. 5. Once the bacon is finished, set aside for 5 minutes to allow it to cool for a moment. 6. In a container, render bacon fat by tipping cooking sheet at an angle. This should get you about 5 Tbsp. Bacon Fat. 7. Add 4 Tbsp. Cocoa Powder, 2 Tbsp. NOW Erythritol, and 15 Drop Liquid Stevia to the bacon grease and mix well. 8. Transfer the chocolate mixture to a different container so that you can dip the bacon inside. Submerge all the bacon into the chocolate and transfer to a sheet of parchment paper. Sprinkle 1/4 Cup Chopped Pecans over the bacon before chocolate dries. 9. Put the chocolate covered bacon into the refrigerator for at least 5 hours. Preferably overnight. 10. Grab and serve!