For variety, try adding other favorite salty snacks, like crushed pretzels, or include a few sweet mix-ins as well, like toffee bits.
- 1 lb. semi-sweet chocolate, finely chopped, or chocolate candy coating
- 2 1/2 cups (3 3/4 oz.) roughly crushed ruffled potato chips
1. Cover a baking sheet with foil, parchment paper, or waxed paper, and set aside for now.
2. For this recipe, you'll want to either use tempered chocolate, or chocolate candy coating. Both of these options will give you a candy that remains stable, shiny, and solid at room temperature. Simply melting regular chocolate might give you a candy that is soft and easily melted at room temperature. If you do choose to simply use melted chocolate, it's best to store the finished candy the refrigerator.
3. Temper the chocolate or melt the chocolate candy coating in the microwave until it is melted and fluid.
4. Add about 2 cups of the crushed potato chips to the chocolate, and stir until well-coated.
5. Pour the chocolate out onto the prepared baking sheet, and smooth it into an even layer using a spatula or a knife. While the chocolate is still wet, sprinkle the top with the remaining crushed potato chips and press down on them gently to adhere them to the chocolate.
6. Allow the bark to set completely at room temperature or in the refrigerator. Once set, break it into small pieces by hand. This bark will keep for several weeks, but the potato chips on top will start to get stale after several days. If you need it to last longer, consider omitting the crushed chips on top of the bark.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||9 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||4 g|