Description
A delightful treat that combines crunchy potato chips, creamy chocolate, and sweet toffee bits.
Ingredients
Scale
- 1 package (16 oz) Plymouth Pantry Almond Bark Chocolate Baking Coating
- 3 cups Lay’s Classic Potato Chips (roughly crushed)
- 1 bag (8 oz) Heath Milk Chocolate Toffee Bits
- Coarse Sea Salt
Instructions
- Prepare Your Baking Sheet: Line a large rimmed baking sheet with parchment paper.
- Melt the Chocolate: In your microwave-safe bowl, heat the Almond Bark in 30-second bursts, stirring well until smooth.
- Spread the Chocolate: Pour the melted chocolate onto the prepared parchment and spread it into an even rectangle, about 1/4 inch thick.
- Add the Crunch: Press the crushed Lay’s Classic Potato Chips into the surface along with Heath Toffee Bits and a sprinkle of coarse sea salt.
- Chill and Break: Refrigerate for at least 30 minutes until the chocolate hardens, then break into jagged shards.
Notes
Make-Ahead Tips: This delicious bark keeps well for several days in an airtight container.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 19g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg