This is taking your plain ruffled or wavy potato chips to a whole new level! Be sure to use the plain ones for this (not the sour cream and chives or other flavored ones). They take a little time to make – not in the actual making, but each layer needs time to set up before the next layer is added.
They’re fun to make – and fun to eat! This is also a great ‘ice breaker’ at a party where people don’t know one another or for the teens or tweens to make their own snacks!
Make them a day ahead – and keep them in a cool, DRY place so the chips don’t get soggy on you. Have fun and may the refs not make too many bad calls!
Chocolate Caramel Potato Chips
- 14 oz. caramels, unwrapped
- 3 Tbsp. half and half or heavy cream
- 12 oz. milk or semi-sweet chocolate chips (or chocolate melts) or chunks without nuts
- 12 oz. bag of wavy or rippled potato chips
- 4 oz. Heath Bar® crushed
Line a baking sheet (or 2) with waxed paper or parchment paper.
Place unwrapped caramels and half & half into a microwave-safe bowl and heat on high for 3 minutes, stopping every 30 seconds to stir. Once the caramels have melted (and depending on your unit, it may take more or less than 3 minutes), remove from the oven and set aside.
Using a clean pastry brush, paint both sides of a potato chip about halfway down on each side and set it on the lined baking sheet to set. Continue until all chips have been painted. Let set for 30 minutes (after the last chip was painted).
While the caramelized chips are setting, melt the chocolate the same way in a deep bowl. That will take about 1-2 minutes, stirring every 20 seconds or so until melted and smooth. Set aside.
Crush the Heath Bar® into small pieces and set aside on a flat dish or pie plate.
When the caramelized chips are set, dip them in the melted chocolate about 1/3 of the way down the caramel, then sprinkle or press them into the crushed Heath Bar® pieces on both sides. Set the chip back on the lined baking sheet to set up. They will be completely set in about 2 hours.