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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