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
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
- 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.
Notes
Melissa
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Melissa Bo says
This looks so good! =)
Thanks for sharing!
Melissa says
Hi Melissa, my pleasure!
Anonymous says
Made this today and was wonderful. Thanks for such a quick and sweet treat for the rush of holiday time. Do you know if the chips will get soggy after a week or so? Thanks again. Victoria
Melissa says
I usually make this bark within a few days of serving it and honestly it has never lasted that long before it’s eaten. I think it should be fine if made a couple of days in advance.
Linda says
I love this recipe Melissa. I am a salty/sweet gal and this is right up my alley.
Melissa says
I am too, Linda. I just made a batch for the teachers luncheon tomorrow. So good!