12 strips maple-smoked bacon (2 strips reserved for garnish – optional)
1 1/2 cups semisweet chocolate chips
1/2 cup peanut butter chips
1/4 cup of chopped peanuts (optional)
1 (14-ounce) can sweetened condensed milk
4 tablespoons unsalted butter
1/2 teaspoon maple extract
Coat an 8-inch-square pan with cooking spray.
In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish (if desired).
Combine all ingredients except bacon and peanuts (optional) in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. Remove from heat. Stir in bacon and peanuts.Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly (if you are going to use it) press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight.
Slice into 7 equal rows to create 49 squares. Serve at about room temperature.