Description
An indulgent treat combining the delightful crunch of Lay’s Wavy Potato Chips with smooth chocolate and gooey caramel for a sweet and salty snack.
Ingredients
Scale
- 1 package (16 oz) Plymouth Pantry Almond Bark Chocolate Baking Coating
- 3 cups Lay’s Wavy Original Potato Chips
- 1 bag (11 oz) Kraft Caramel Bits
- 1/2 cup Hershey’s Mini Semi-Sweet Chocolate Chips
- Coarse sea salt (optional)
Instructions
- Prepare Your Baking Sheet: Line a large rimmed baking sheet with parchment paper, ensuring it’s flat and wrinkle-free for a smooth bark.
- Melt Almond Bark: Place the Plymouth Pantry Almond Bark in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until fully melted and smooth.
- Spread the Chocolate: Pour the melted chocolate onto the parchment paper, using your spatula to spread it into a thick rectangle, around half an inch thick.
- Layer the Chips: While the chocolate is still wet, press the Lay’s Wavy Potato Chips heavily into the chocolate.
- Melt the Caramel Bits: In a microwave-safe bowl, combine the Kraft Caramel Bits with 1 tablespoon of water. Microwave in 30-second intervals, stirring until smooth and glossy.
- Drizzle the hot caramel generously over the potato chips.
- Add the Chocolate Chips: Sprinkle the Hershey’s Mini Semi-Sweet Chocolate Chips over the caramel layer and finish with a sprinkle of coarse sea salt.
- Chill and Break: Place the baking sheet in the fridge for about 30 minutes, allowing it to set completely.
Notes
Make-ahead and storage tips: prepare a day in advance and store in an airtight container. For a longer shelf life, refrigerate.
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg