Living in North Dakota, I learned about a lot of interesting foods. Lefse, a delicious Norwegian potato flatbread that is amazing brushed with melted butter and sprinkled with cinnamon sugar. Lutefisk which is a dried and salted fish that gets gelatinous in texture. Can’t say I could ever be convinced to try that one. But best of all, the chocolate dipped potato chip.
Why had I never thought of that before? I love chocolate dipped pretzels so you would think with my adoration of chips and all things sweet and salty, I would have gone there. But alas, the northerners beat me to it. It was the ruffle chip that I always saw dipped but I love salty, crunchy kettle chips so that’s the direction I chose.
I’ve mentioned before how much I hate dipping things in chocolate. It’s messy, they never look as pretty and it takes forever. So I figured, why bother dipping when I can make it into a bark. The lazy man’s way to consume chocolate dipped chips.
This bark is such a snap to make and can be done in 12 minutes with 10 of those being inactive. Melt chocolate, mix in chips, spread and top with more chips, freeze and done. If you keep a well stocked pantry, because all well stocked pantries should have chips duh, you could make this any time the sweet and salty craving strikes.
Even my non-kettle chip loving husband loved this. Yes, sometimes I wonder why I married him too, #chipsforlife.
Kettle Chip Bark
12 oz. semi-sweet chocolate chips
1 1/2 cups crushed kettle chips, divided
1. Line a rimmed baking sheet with parchment paper. Place chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring each time, until the chocolate chips are smooth and melted. Meanwhile take 1/2 cup kettle chips and crush until fine.
2. Mix finely crushed kettle chips into the melted chocolate. Pour onto prepared baking sheet and spread into a thin layer. Sprinkle with remaining cup of crushed kettle chips. Place in freezer for 10 minutes then break into pieces. Store in an airtight container at room temperature.
I have been overwhelmed lately to say the least with the state that our house is in and just life in general. The kitchen is unpacked for the most part…the pantry is still a mess. So, I still haven’t really cooked all that much but I’m looking forward to getting into a new rhythm in my new kitchen.
I actually made these bars a few months ago for a Husker get together and I can’t believe that I never shared them with you until now. I love the sweet and salty combination so these are pretty perfect for me. Joel is a huge Special K Bar fan (also known as scotcheroos) and these are very similar but with a saltier, crunchier bite. I don’t care for butterscotch so I like these better because they are all peanut butter plus they have peanuts which is always a good addition in my book.
recipe from Jennifer Cooks
10 1/2 ounces Fritos corn chips, lightly crushed
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 cup dry roasted peanuts
1 ½ cups milk chocolate chips
1. Grease a 9×13 baking pan and set aside.
2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Stir in corn chips and peanuts and gently stir until coated.
3. Pour corn chip mixture into greased baking pan and spread evenly.
4. Place chocolate chips in a microwave safe bowl and microwave for 1 minute; stir and then microwave for 30 seconds more, if necessary to melt.
5. Drizzle melted chocolate over Frito Bars and allow to cool completely. Once cooled, cut into squares and serve.
These have football season written all over them! Not only are they a perfectly portable, bite-size snack but they have all the necessary elements for game day: sweet, salty, smooth and crunchy. Yum!
I’ve said time and time again that the combination of peanut butter and chocolate is pretty much a match made in heaven for me. I also love chocolate covered pretzels so I knew when I saw these that they would be an instant favorite….and they totally were! They take a bit of time to make with the rolling freezing time and dipping but they are absolutely worth it for your next gathering! I dipped half in white chocolate and half in semi-sweet and both versions were great.
Peanut Butter Pretzel Bites
recipe from Two Tiny Kitchens
1 cup creamy peanut butter
2 Tbsp. softened butter
3/4 cup powdered sugar
3/4 cup brown sugar
1 bag semi-sweet chocolate chips
1/2 package white almond bark (optional)
1. Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll.
2. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
3. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Chop the white almond bark and place in a seperate bowl then melt in 30-second intervals. Remove half of the pretzel sandwiches from the freezer and quickly dip half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches, dipping them into the white almond bark. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
I made these ooey, goeey, sticky bars for a picnic this summer to rave reviews. I personally am neither a caramel or marshmallow fan so I made these hoping I wouldn’t like them and therefore, easily avoid them. Unfortunately, these bars may have converted me instead. They are that good.
I adore the combination of sweet and salty and these are the perfect little treat to satisfy the craving. Let me warn you that the base of the bar was a bit crumbly and kind of fell apart when picked up but they tasted so yummy that it didn’t matter. Not only is there a great mixture of flavors but also of textures that just puts these over the top.
Peanut Mallow Bars
recipe from Taste of Home Brownies and Bars
1 cup chopped salted peanuts
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
2/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1/3 cup cold butter
1 jar (7 ounces) marshmallow crème
2/3 cup caramel ice cream topping
1-3/4 cups salted peanuts
1. In a large bowl, combine the peanuts, flour, oars, sugar, salt and baking soda; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.
2. Spoon marshmallow crème over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.