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.