Chocolate Bacon Pretzel Crunch

Cook bacon until crisp; drain. Chop 6 slices cooked bacon and combine with toasted nuts. Chop remaining bacon; set aside.

Grease baking sheet. In large heavy saucepan, combine brown sugar, corn syrup, water and butter. Bring to a boil over medium heat, stirring occasionally. Heat to 280°F. on candy thermometer.

Stir combined macadamia nuts and bacon, and vanilla into saucepan. Continue heating until temperature reaches 300°F. Stir in baking soda; immediately pour onto greased baking sheet. Let cool. Break into very small pieces.

Line 13x9x2-inch baking pan with plastic wrap. Melt milk chocolate in double boiler. Stir broken brittle and crushed pretzels into melted chocolate; spread evenly in baking pan; chill.

Melt dark chocolate in double boiler. Remove from heat and let stand until reaches room temperature. Add whipping cream; beat until thickened. Stir in reserved chopped bacon. Spread over top of nut mixture. Cover and refrigerate until set. Cut into serving pieces with warm knife.