Chocolate dipped crispy potato chips treat
- Carbohydrate 127.238555514327 g
- Cholesterol 26.858392325 mg
- Fat 49.2739653658733 g
- Fiber 5.0273155919506 g
- Protein 12.54160655446 g
- Saturated Fat 22.3812662113887 g
- Serving Size 1 1 Serving (214g)
- Sodium 263.898414979 mg
- Sugar 122.211239922376 g
- Trans Fat 3.52599369654066 g
- Calories 980 calories
Step-by-step
- Line baking sheets with wax or parchment paper and set aside.
- Put caramels and half and half in a microwave safe bowl and microwave for about 3 minutes, stirring every 30 seconds.
- Stir until melted and creamy.
- Using a pastry brush, lightly brush the melted caramel halfway down both sides of the potato chips.
- Be sure to brush only a light coat, or the chips will get too soggy.
- Place on lined baking sheets to set for about 30 minutes.
- Melt the chocolate in a microwave safe bowl and dip the caramel coated chips about a third of the way, allowing the excess to drip off.
- Sprinkle the Heath Bar bits on the melted chocolate and place back on the wax paper to set for about 2 hours.
Microwave the unwrapped caramels and half-and-half in 30-second increments, stirring vigorously after each interval to prevent scorching the dairy solids while achieving a smooth, pourable consistency. Combining salted snacks with confectionary coatings has a long history in American snack confectionery, bridging the gap between commercial candy production and home kitchen experimentation. Applying the caramel too thickly will cause the structural integrity of the potato chip to fail, turning a crisp bite into a soggy disappointment. Use a pastry brush to apply only a sheer film down the center of each chip, which provides enough adhesive surface for the candy without overwhelming the crunch.
Controlling Temperature and Setting Times
Melt the chocolate gently in a microwave-safe bowl, monitoring the temperature so it remains fluid without seizing or blooming from excess heat. Dip each caramel-coated piece approximately one third of the way into the warm chocolate, letting any excess pool back into the vessel to avoid messy puddles on the parchment paper. Sprinkle the crushed toffee bits immediately onto the wet chocolate surface so they adhere properly before the exterior cools and hardens. Allow the finished treats to rest undisturbed at room temperature for a full two hours until completely set.
- If the caramel mixture hardens too quickly during brushing, microwave it for another 10 seconds to restore workability.
- Store the finished snacks in an airtight container at room temperature with layers of parchment paper separating each tier to prevent sticking.
- Select rippled potato chips rather than flat varieties, as the ridges provide necessary structural strength against the weight of the coatings.
