Monday, November 19, 2012

A Recipe: Chocolate Covered Potato Chips

My mom grew up in Florida and every so often we like to go back down, stay in her childhood home and hit the beach.  We just did that a couple of weeks ago and took the girls to visit the chocolate factory one afternoon.  They were making a line full of these babies - and selling them for about $9 per 1/4 pound!  I sure couldn't afford that, so I decided to make them on my own.

They are so simple, I didn't even take pics of the process.

Ghiradelli make a new product they call a "Candy Making and Dipping Bar".  I found mine at Sam's Club.  They make it in dark and white.

Get a box of the dark.
Get a bag of ridged potato chips.

Melt the chocolate per the instructions.  Basically, chop it up, put it in a microwave safe dish and microwave it in increments of 30 seconds, stirring after each time, until it's smooth.

Select whole chips and dip each one at a time into the chocolate.  Using a fork, lift them and tap them until you can see the ridges nicely.

Place them onto wax paper to cool.

Try not to eat them all in one day.  Sharing is always good, your friends will love you even more than before if you do.

(sorry the picture is so bad.  I snapped it with my phone and didn't plan to share it, but they were so yummy!)

Tuesday, November 6, 2012

Chocolate Chip Creme Pies

I made these the other day to take to our friend's bonfire.  I had seen a couple of ideas on Pinterest and combined a few to come up with these.  Actually, I made one I found but my husband didn't like it and asked me to change it.  He has an exceptional palate, so I did.

Please, try these.  They're simple.  You'll be glad you did.

Chocolate Chip Creme Pies


1 cup of butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1 cup toffee bits

Heat the oven to 375*F.

Combine the flour, baking soda and salt in a small bowl.  Set it aside.

In your mixer, combine the butter and sugars.  Mix them until they're fluffy.  Add the eggs, 1 at a time, mixing them well after each one.  Add the vanilla.  Add the dry ingredients, just mixing until they're combined.
Add the chocolate chips and toffee bits and mix them in well.

Scoop them into scant teaspoon sizes onto a cookie sheet covered with a silpat or parchment paper.  Bake them for about 8 minutes or until they're brown on the edges.

Remove them from the oven, let them sit on the cookie sheet for about a minute, then transfer to a cooling rack.

Creme Filling

1 cup of butter, softened
2 cups of powdered sugar
1 jar of marshmallow creme
2 tsp. vanilla

Combine the butter and powdered sugar in your mixer.  Beat them until combined.  Add the marshmallow creme and vanilla.  Taste it, adding more sugar or vanilla if you need to.

Take one of your cookies, spread it with the creme and top it with another cookie.

They store best in the refrigerator, but taste best at room temperature.

Seriously, make these.  Take them somewhere to share.  Prepare to be loved for your yummy treats.