Potato Chip Toffee
Description
This sweet and salty toffee treat is much like Cracker Toffee or Christmas Crack, but instead of crackers as a base, it uses Lays Wavy potato chips. Don't make the mistake of substituting another potato chip. It must be the Lays Wavy chips to get the nece
Ingredients
2 c. whole Lays Wavy potato chips
1 c. sugar
1 c. butter
2 c. milk chocolate chips
1/2 c. crushed Lays Wavy potato chips
Directions
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Preheat oven to 350 degrees. Spray an 11 x 7 pan with non-stick cooking spray.
Line the bottom of the pan with the potato chips, overlapping them just a little so that there is a nice thick layer on the bottom of the pan; set aside.
Combine sugar and butter in a medium saucepan; cook over medium heat for about 5 - 7 minutes. The butter should melt and the sugar should dissolve, and the mixture should turn an amber color. It will bubble up and thicken a bit. Use a whisk to stir the mixture until it comes together, then pour the mixture over the potato chips in the pan.
Bake for about 7 minutes; remove from the oven but keep the oven on.
Toss the chocolate chips over top of the toffee layer; bake for about 3 minutes; remove the pan from the oven; immediately smooth out the chocolate with the back of a tablespoon that has been sprayed with non-stick cooking spray, so that it glides along the chocolate.
Once the chocolate is smooth, toss the crushed potato chips on top of the chocolate.
Allow the pan to cool completely before placing in the refrigerator.
To make it easy to cut later, score the candy where you will want to cut it later once it has completely cooled, or score it after about 20 - 30 minutes in the refrigerator. If it is scored too soon, the toffee will stick back together and if you wait too long, it won't cut properly. Scoring is only needed to get perfect squares.
Place it in the refrigerator for at least 2-4 hours or overnight, to let the toffee harden and set up. That way when you're ready to snap the toffee, it works perfectly.
If you didn't score the candy, just break it with a toffee hammer or cut with a knife, or just smack it to break it.
Store in the refrigerator for up to 1 week.