1 16-ounce package thick-cut bacon
1 cup semi-sweet chocolate chips
2 ounces white chocolate candy melts or other optional coatings such as: chopped pistachios, almonds, pecans or peanuts, orange zest, toffee bits, sea salt, brown sugar, red pepper flakes or cayenne pepper, toasted coconut or sprinkles
8 ounces Wisconsin cave-aged cheddar, sliced into bite-sized pieces
Preheat oven to 400°F. Align bacon in single layer on rimmed baking sheets. Bake in preheated oven 15-20 minutes until crisp. Remove from oven and transfer bacon to baking sheet lined with paper towels and cool. Cut bacon into 2-inch pieces, set aside. Remove paper towels from baking sheet and line baking sheet with wax paper.
Place chocolate chips in microwave-safe bowl. Heat in microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth. Dip bacon in melted chocolate and allow excess chocolate to run off (if adding coatings other than white chocolate candy melts, immediately sprinkle them over bacon after dipping in chocolate). Then, transfer to wax paper-lined baking sheet, aligning coated pieces in a single layer. Transfer chocolate-coated bacon to refrigerator and chill until chocolate has set, about 15 minutes.
If using, place 2 ounces white chocolate candy melts in a microwave-safe bowl and heat in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Transfer mixture to small re-sealable bag, and cut a small tip off of one corner. Drizzle melted white chocolate coating over chocolate-covered bacon. Transfer to refrigerator until white chocolate has set. Store in refrigerator in an airtight container until ready to serve.
Serve with sliced Cheddar.