Chocolate Drizzled Potato Chips Recipes

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

POTATO CHIPS DRIZZLED WITH CHOCOLATE

Steps:

• Eyeball as much chocolate as you need for the quantity of chips you want to dress and place in a microwavable bowl.
• Add butter, about 15% of the volume of the chocolate.
• Melt on 50-60% power until melted. This will take between 1-3 minutes depending on your microwave and the volume you are melting.
• Mix until smooth.
• Spread the chips out on silpat or waxed paper. Drizzle the chocolate over the chips or dip the chips. I find it easier to drizzle.
• To dress them up for a party, feel free to sprinkle some sanding sugar or sprinkles on top.
• Let them dry well before placing in a serving bowl.
• Only make what you want to serve soon, they will not store well for a long period of time.

CHOCOLATE-DRIZZLED BROOKIES

Steps:

• Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
• Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
• Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
• Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
• Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
• Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
• Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Lay out wax paper or parchment paper on the counter.
• Melt chocolate according to package directions.
• Dip potato chips ¾ of the way into the chocolate.
• Set potato chips on wax paper to dry.
• Before chips fully set, top with your favorite sprinkles or crushed candy bars.

CHOCOLATY CHIPS

Steps:

• Arrange potato chips in a single layer on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over chips. Refrigerate 5 minutes or until set.

CHOCOLATE-TOFFEE POTATO CHIPS

Steps:

• Line baking sheets with parchment paper. Place potato chips in a single layer on the prepared pans. Drizzle with melted chocolate; sprinkle with toffee bits. Let stand until set, 20 to 30 minutes.