DARK CHOCOLATE POCKY RECIPES

Steps:

• Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
• Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

Steps:

• Line 2 rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts.
• Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted, microwave in 20-second intervals, vigorously mixing between each, until the mixture is mostly melted with some lumps, 1 to 2 minutes more. (Alternatively, melt the ingredients together in a double boiler over low heat, then transfer to a large bowl.)
• Add the peanuts and 12 ounces fried chow mein noodles. Stir until the mixture is well-combined.
• Scoop 2 heaping tablespoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let sit until the haystacks harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.