Line a 8×8-inch cake pan with parchment paper.

Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 30 seconds. Carefully stir then microwave again in 30-second bursts, stirring in between each burst until the chips are almost completely melted.

Stir in the Keto Chow and mix well.

Pour the mixture into the lined pan and smooth to even the surface.

While the chocolate is still warm, sprinkle the bacon and milk chocolate chips over the top. Gently press them into the surface to make sure they adhere.

Sprinkle with a light pinch of salt if desired. (Remember the bacon is already salty!)

Chill the tray in the freezer for about ten minutes, or until the candy has hardened completely.

Remove from the freezer and break into pieces.

Store in an airtight container in the freezer for up to six months.