Dessertsdashfordinner
Potato Chip Toffee
This potato chip toffee with chocolate is the perfect blend of sweet and salty! Best of all? It's SO easy to make and great for gifting.
👥 10 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 15 min🔥 Cook: 7 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●measuring cup
- ●saucepan
- ●baking dish
- ●baking sheet
- ●spatula
- ●knife
📝 Preparation Steps
1
Preheat the oven to 400ºF (204ºC) and line a 10 x 15” jelly roll or rimmed sheet pan with parchment paper (leave enough to go up the edges).
2
Lightly crush your potato chips by placing them in a plastic storage bag and gently hitting them with the back of a measuring cup. Measure out 4 cups.
3
Spread the chips out evenly over the prepared sheet pan, leaving 1 inch of margin around the edges. Set aside.
4
Add the butter and brown sugar to a medium saucepan. Heat over medium heat, stirring often, until the butter is melted.
brown sugar (220g)1 cup
5
Cook the butter and brown sugar together until it comes to a boil and blends into a smooth sauce (prior to this point the butter stays separate from the brown sugar). Do not allow the mixture to boil for longer than ⏱️ 30 seconds.
brown sugar (220g)1 cup
6
Remove from the heat and stir in 1 teaspoon of vanilla extract.
vanilla extract (optional)1 teaspoon
7
Pour the toffee mixture evenly over the potato chip layer; they do not need to be completely covered, just aim to distribute it evenly.
8
Place the sheet pan in the oven and bake for ⏱️ 5-7 minutes, or until the toffee bubbles up and covers the potato chips.
9
Remove from the oven and immediately sprinkle the chocolate chips evenly on top.
10
Return the baking dish to the oven for ⏱️ 2-3 minutes, just until the chocolate chips begin to melt (they will change color, but you won’t see them actually melt into a puddle).
11
Remove the baking sheet from the oven and use a silicone spatula or spoon to spread the hot chocolate into a smooth, melted layer.
12
Allow to cool at room temperature for ⏱️ 1-2 hours, then transfer to the refrigerator to chill for ⏱️ 4-8 hours (or overnight).
13
Once chilled into a single solid layer, remove it from the refrigerator and use a sharp knife to divide the larger sheet into smaller pieces.
14
Serve and enjoy, or transfer to an airtight container for storage.
Nutrition Facts
calories
430 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
0.01 g
sugar Content
42 g
sodium Content
11 mg
protein Content
0.3 g
trans Fat Content
1 g
cholesterol Content
49 mg
carbohydrate Content
45 g
saturated Fat Content
18 g
unsaturated Fat Content
6 g
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