Caramel, Toffee, & Chocolate dipped Potato Chips

I created this decadent chip recipe after seeing some similar versions on pinterest.  The combination of salty and sweet works so perfectly in this simple recipe!  Although chocolate and potato chips is probably not a combination you might immediately put together, everyone who has ever dipped a french fry in a frosty knows where I’m coming from!  This recipe was a unique and fun plate to bring to a friend’s BBQ – and everyone wanted to try one!  I hope you enjoy this awesome and easy dessert!
 
Ingredients:
Ruffles Potato Chips
1 cup Ghiradelli semi sweet chocolate chips
1 bag of Werther’s chewy caramels
1 cup Heath crumbles 
 
To begin, sort through your potato chips.  I used Ruffles because they had the most surface area in the ridges to grab the caramel and chocolate.  You will want to select the biggest, sturdiest chips in the bag.
 

 Unwrap the caramels, and melt in the mircowave in a ramekin or small bowl.  Microwave on 20 second increments, and stir to melt.  Do not leave in the microwave unsupervised – the caramel can easily expand and rise, creating a mess you don’t want to have to deal with!  Dip each chip generously in caramel, and set on a sheet of wax paper to harden.

 Next, melt the chocolate in the microwave on 20 second increments, and stir to melt.  Again, do not leave the chocolate unsupervised, also note that any contact melted chocolate has with water will cause it to seize up.   Dip each chip in chocolate and place on the wax paper to harden.  While the chocolate is still drying, add some heath crumbles to complete your chip!

 

Finally, once the chips have completely cooled and hardened – serve!  These chips can easily hold up for a few days in an airtight container.  YUM!
 

 -Chef Hallie

Caramel, Toffee & Chocolate Potato Chips
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Ingredients
  1. Ruffles Potato Chips
  2. 1 cup Ghiradelli semi sweet chocolate chips
  3. 1 bag of Werther's chewy caramels
  4. 1 cup Heath crumbles
Instructions
  1. To begin, sort through your potato chips. I used Ruffles because they had the most surface area in the ridges to grab the caramel and chocolate. You will want to select the biggest, sturdiest chips in the bag.
  2. Unwrap the caramels, and melt in the mircowave in a ramekin or small bowl. Microwave on 20 second increments, and stir to melt. Do not leave in the microwave unsupervised - the caramel can easily expand and rise, creating a mess you don't want to have to deal with! Dip each chip generously in caramel, and set on a sheet of wax paper to harden.
  3. Next, melt the chocolate in the microwave on 20 second increments, and stir to melt. Again, do not leave the chocolate unsupervised, also note that any contact melted chocolate has with water will cause it to seize up. Dip each chip in chocolate and place on the wax paper to harden. While the chocolate is still drying, add some heath crumbles to complete your chip!
  4. Finally, once the chips have completely cooled and hardened - serve! These chips can easily hold up for a few days in an airtight container. YUM!
Half Baked Cooks http://halfbakedcooks.com/

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