1. Preheat oven to 325° F. Cut the bacon in half, lengthwise. Roll one-half into a bud shape. Continue rolling with the second half, slightly twisting as you roll.
2. Secure the rose shape by sticking toothpicks into the sides of the bacon. This will help keep the bud intact while baking, and will also help keep it upright while in the oven. Continue with remaining bacon.
3. Arrange them evenly on a nonstick cooling rack placed over a baking sheet, and place in the oven. Cook for 40 to 45 minutes until bacon is cooked and edges begin to crisp.
4. Remove from the oven. Carefully remove toothpicks, and sprinkle with brown sugar. Let cool completely.
5. To make the chocolate roses, dip the bottoms of bacon roses into melted chocolate. Place each on top of a peanut butter cup. Freeze for 15 minutes or until chocolate hardens.
6. Devour by yourself, or package as a gift!

Calories: 238, Fat: 15 g (6 g Saturated Fat), Cholesterol: 9 mg, Sodium: 323 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 6 g.