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Triple Chocolate Potato Chip Bark
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Triple Chocolate Potato Chip Bark

Course Dessert
Cuisine American
Keyword potato-chip-recipes, triple-chocolate-potato-chip-bark
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 336kcal
Author Melissa Sperka

Ingredients

  • 6 cups 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 use
  • 4 Tbsp heavy cream if needed to thin

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. (Add 1-2 Tbsp heavy cream to thin further, if needed.)
  • Melt dark chocolate chips with 1 Tbsp vegetable shortening. Drizzle over the milk chocolate. (Add 1 Tbsp heavy cream to thin further, if needed)
  • Melt white chocolate in a double boiler with 1 Tbsp vegetable shortening. Drizzle over the chips. (Add 1 Tbsp heavy cream to thin further, if needed)
  • Sprinkle the remaining crushed potato chips on top while the chocolate is wet.
  • Place pan into the refrigerator chilling until set. Break or cut into desired size pieces.
  • Store at room temperature in an airtight container for up to one week.

Notes

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

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 29g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 177mg | Potassium: 630mg | Fiber: 2g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg