Triple Chocolate Potato Chip Bark

Triple Chocolate Potato Chip Bark – This triple chocolate potato chip bark is a must-make for the sweet and salty fans in your life.  The candy making process is simple enough that even the kids can help, and I love that no two batches ever look exactly the same.

You can wrap this bark and give it as a teacher’s gift, or maybe for that special Coach or friendly neighbor.  You can whip-up a batch in minutes for game day and race day sweets or  just for munching.  I love candy bark in general and in particular this 3-chocolate combo making every bite a surprise flavor treat.  Easy prep with big results.

Ingredients you’ll need:
6 cup ruffled potato chips, divided
1 [11.5] oz package milk chocolate chips
1 cup dark chocolate chips
1 cup white chocolate chips
4 Tbsp solid vegetable shortening, divided

Directions:
Line a 11 x 15 inch jelly roll pan with parchment or wax paper.  Arrange 5 cups of potato chips on the paper.  Crush the remaining 1 cup and set aside.

Melt the milk chocolate chips with 2 Tbsp of vegetable shortening in the microwave on 50% power.  Heat in 20 second increments stopping to stir each time.  Repeat until smooth.  Drizzle over the potato chips.

Melt the dark chocolate chips with 1 Tbsp vegetable shortening. Drizzle over the milk chocolate. Repeat the same process with the white chocolate chips.  Drizzle over the chips.  Sprinkle the remaining crushed potato chips on top.

Chill in the refrigerator until set, then break or cut into desired size pieces.  Store at room temperature tightly sealed. Makes: Approximately 2 1/2-3 lb

Triple Chocolate Potato Chip Bark

 

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Author: Melissa Sperka

Serves: Approximately 2½-3 lb

Ingredients

• 6 cup ruffled potato chips, divided
• 1 [11.5] oz package milk chocolate chips
• 1 cup dark chocolate chips
• 1 cup white chocolate chips
• 4 Tbsp solid vegetable shortening, divided

Instructions

1. Line a 11 x 15 inch jelly roll pan with parchment or wax paper.
2. Arrange 5 cups of potato chips on the paper. Crush the remaining 1 cup and set aside.
3. Melt the milk chocolate chips with 2 Tbsp of vegetable shortening in the microwave on 50% power. Heat in 20 second increments stopping to stir each time. Repeat until smooth. Drizzle over the potato chips.
4. Melt the dark chocolate chips with 1 Tbsp vegetable shortening. Drizzle over the milk chocolate.
5. Repeat the same process with the white chocolate chips. Drizzle over the chips.
6. Sprinkle the remaining crushed potato chips on top.
7. Chill in the refrigerator until set, then break or cut into desired size pieces.
8. Store at room temperature tightly sealed.

Notes

When melting the chocolate, add cream in 1 Tbsp increments if needing to thin further.

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