Sunday, October 2, 2011

Chippers

One of the Food Science professors left some chocolate covered potato chips in the Mackay storeroom where I work.  They were delicous.  I don't have enough patience to dip single chips into chocolate, so I decided to make some with crushed chips.  This recipe is super simple, quick, and has that perfect combination of sweet and salty.

Chippers
9 oz. wavy potato chips, crushed into small pieces, but not powder
20 oz. chocolate almond bark, melted
3/4 cup white chocolate chips

Stir crushed chips into almond bark.  Scoop mixture by tablespoonfuls onto waxed paper.  Place white chocolate chips into a ziptop bag.  Microwave until melted, snip a corner of the bag and drizzle over the cookies.  Let sit until the chocolate firms up then store in an air tight container.



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