Bacalao's St. John's Pothole Filler Squares

Submitted by: Bacalao Restaurant

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12 strips bacon

16 oz good quality semisweet chocolate chips

1 tbsp vegetable oil

1 tsp chipotle chili powder

Pinch Newfoundland sea salt (or Kosher salt)

1 1/2 cups crispy fried potato sticks (such as Hickory sticks)

1 1/2 cups roasted salted peanuts

2 cups mini marshmallows

Line an 8" x 8" baking pan with parchment paper in both directions, leaving overhang on each side. Cook bacon until very crisp. Drain well and crumble. Set aside. In a large microwave-safe bowl, toss the chocolate chips with oil and microwave in 1-minute intervals, stirring between heatings until melted and smooth (up to 3 minutes). Stir in chipotle and salt. Add bacon, potato sticks and peanuts, and mix well. Stir in marshmallows. Pack into the parchment-lined pan (I find a piece of parchment paper laid over the top helps me press down to get it smooth), and chill until completely firm. Cut into squares. (A knife dipped in a jug of hot water and a cloth to wipe between cuts will make nice, even edges.) Four cuts across and four down make 16 decadently sized squares of sweet and salty goodness; 5 or 6 across and down make 25 or 36 daintier sized squares, respectively.

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