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Chocolate Caramel Potato Chip Bark

If you're a regular browser of Pinterest, you've probably come across a recipe for something called "Chocolate Caramel Crackers," also known as "Chocolate Toffee Bark" or—even better—"Caramel Crack."

It's a deceptively simple recipe, consisting of just a few ingredients: butter and brown sugar are cooked together and poured over a layer of saltines. This is baked briefly in the oven and then topped with some chocolate chips, which when melted, are spread evenly across the top. The whole thing is then chilled and broken into bite-size—and utterly addictive—pieces.

I have seen a variety of ingredients used in place of the saltines: Ritz crackers, graham crackers, matzoh and even pretzels.

But I HADN'T seen potato chips.

Until now.

Seriously, I can't imagine making a more irresistible treat than this one. The salty crunch of the chips, coupled with the chewy caramel and rich chocolate—and a shower of flaky sea salt for good measure—is that perfect snack that hits all the right notes.

Like most versions of this recipe, it is easy and FAST—only leaving you with the "problem" of keeping it around long enough to share.

Recipe: Chocolate Caramel Potato Chip Bark

Yields: about 30 pieces

Ingredients:

  • 8 ounces kettle potato chips
  • 2 sticks unsalted butter
  • 1 cup light brown sugar
  • ½ teaspoon vanilla
  • 3 cups chocolate chips
  • flaky sea salt

Directions:

  1. Pre-heat oven to 375; line a baking sheet with a Silpat or parchment paper.
  2. Spread the potato chips on the baking sheet; don't worry if there are gaps or if the chips overlap.
  3. In a small saucepan bring the butter and brown sugar to a boil and cook for 5 to 7 minutes. Remove from heat and stir in vanilla. Immediately pour over the potato chips; don't worry if not all of the chips are completely covered. Place in the oven and bake for 7 minutes. Remove from oven and sprinkle with chocolate chips; return to oven for about a minute.
  4. Using a spoon or a small angled spatula, spread the chocolate as evenly as possible over the chips. You will not be able to cover all of the chips completely. Sprinkle with sea salt, let cool for 10–15 minutes and place in the fridge or freezer to set.
  5. Break into large pieces and keep chilled till ready to serve.

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Images by Sheri Silver

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