XXtra Spicy Chocolate Covered Slim Jim's

I don't normally give into my guilty pleasures, but after recently discovering spicy Slim Jim's, I just couldn't resist. Slim Jim's are very memorable from my childhood and the only thing better then snapping into a regular slim jim, is snapping into one that's been drenched in Ancho Chili Chocolate.

Ancho's are one of the best chili's to pair with chocolate. They have a mildly sweet bite that complements the chocolate well. I didn't want to cover up the tabasco & habanero flavors already incorporated into the chili's and the ancho's added the perfect touch.

After multiple taste test's, I think the Habanero Slim Jim's were superior to the Tabasco flavored ones. The Habanero's are 10X spicier in general and for me, the spicier the better. None the less, the tabasco one's rocked.

Let me know what you think....

Ingredients:

1 Box Snack Size Tabasco Slim Jim's

1 REALLY FREAKIN' HOT Habanero Slim Jim

1 bar Semi-Sweet Chocolate

1 bag milk chocolate chips

3 Dried Ancho Chili Peppers

Equipment:

Double Boiler

Baking sheet lined with wax paper

Remove the stems from three dried Ancho's. Leaving the seeds intact, add the ancho's to a spice grinder. Grind the ancho's into a fine powder. Set aside.

Remove the wrappers from the slim jim's and set aside. Cut the habanero slim jim into 3 or 4 pieces. Create a double boiler by adding water to a heavy bottomed sauce pan and placing a heat proof bowl on top. Place pot on stove and bring to a simmer.

In the meantime, chop chocolate bar into pieces. When water starts to simmer, place chocolate into pot and add 1 cup of milk chocolate chips. Use a heat proof spatula to stir the chocolate until it melts. Once chocolate is melted, add 1 1/2 teaspoons of the ancho chili powder and stir to combine.

Remove the chocolate from heat and add the Slim Jim's into the bowl. Stir them around gently with the spatula to incorporate the chocolate. Once the Slim Jim's are covered in chocolate, place them on a baking sheet lined with wax paper.

Place the baking sheet in the refrigerator to harden. 30-45 minutes tops.

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