Instructions
Cut the bacon into bite sized pieces and add to a skillet. Cook until golden brown and crisp. When the bacon is done cooking, add the sliced chives and sauté for a five minutes. Remove this all with a slotted spoon and drain on some paper towels.
In a small sauce pan, add maple syrup, the soy sauce, and the vanilla extract. Bring this to a simmer and simmer on VERY low for 15 to 20 minutes. Stir this occasionally. You want this to thicken, but not burn. Keep an eye on this the first time as all pots and stoves cook differently.
Reduce the heat to low and add the bacon to the pan. Let this simmer, stirring occasionally for 10 minutes. Add the garlic, onion powders, and black pepper.
The cream cheese is best if you take it from the fridge about 20 minutes to 30 minutes before serving.
Spread the chili crunch mixture over the cream cheese.
Pour the bacon maple mixture over the cream cheese.
Sprinkle black pepper and chives over the top if you choose. Serve with crackers.
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