Post by mandie68 on Nov 14, 2013 23:43:41 GMT -5
•60 ounces milk chocolate, chips or coarsely chopped
•2 cups of crushed potato chips
•1 1/2 cups creamy peanut butter
•3 tablespoons water
•22 squares of Carmel (5.8 ounces)
•2 tablespoons heavy cream, warmed
•1 (12.25 ounce) jar caramel ice cream topper
Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.
Add caramel squares and heat until smooth, stirring frequently. Turn off heat and stir in warm cream until well incorporated. Set aside.
In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat.
Fold in crushed potato chips until well incorporated. Pour onto prepared cookie sheet.
Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter.
Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth).
After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan against the counter a couple times (don't just let go when dropping pan, or else you'll have a mess). This will help to smooth out any rough areas in the chocolate. Place in the refrigerator for about 30 minutes to let set.
Cut into squares and serve.
•2 cups of crushed potato chips
•1 1/2 cups creamy peanut butter
•3 tablespoons water
•22 squares of Carmel (5.8 ounces)
•2 tablespoons heavy cream, warmed
•1 (12.25 ounce) jar caramel ice cream topper
Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.
Add caramel squares and heat until smooth, stirring frequently. Turn off heat and stir in warm cream until well incorporated. Set aside.
In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water). Continuously stir until chocolate has reached between 115 degrees to 118 degrees F. Once chocolate reaches proper temperature immediately remove from heat.
Fold in crushed potato chips until well incorporated. Pour onto prepared cookie sheet.
Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle 1/2 to whole jar of caramel ice cream topper over chocolate and peanut butter.
Using a butter knife, pass over chocolate several times over the length of the pan (going up and then down). Repeat, passing the knife over the width of the pan (going back and forth).
After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan against the counter a couple times (don't just let go when dropping pan, or else you'll have a mess). This will help to smooth out any rough areas in the chocolate. Place in the refrigerator for about 30 minutes to let set.
Cut into squares and serve.