Chocolate-covered potato chip toffee
Votes: 2
Time: 50 min.
Complexity: easily
Quantity: 5 tbsp.
Complexity: easily
Quantity: 5 tbsp.
Toffee with potato chips makes an interesting and unusual alternative to nut toffee. It's just as easy to make; the key is to choose thick, firm chips that aren't too brittle. First, a caramel is made from butter and sugar, vanilla, and a little vinegar. Then, the chips are stirred in, and the entire mixture is spread out on a flat surface to harden. Carefully spread the chips over the toffee in an even layer. Drizzle with melted chocolate and enjoy. The snack is both beautiful and delicious. The combination of sweet toffee, chocolate, and salty potato chips is sure to please everyone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g butter + extra for greasing the baking sheet
- 5 cups thick potato chips
- 1 cup of sugar
- 2 tsp vanilla extract
- 2 tablespoons apple or white vinegar
- 150 g bitter or dark chocolate, finely chopped
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Recipes with similar ingredients: butter, chips, sugar, vanilla extract, apple cider vinegar, dark chocolate, dark chocolate
Cooking the dish according to the recipe:
- Line a baking sheet with foil and grease the foil with butter. Set aside 1 cup of potato chips; break the remaining 4 cups of chips in half if they are large.
- Combine the butter, sugar, vanilla, and vinegar in a saucepan and cook over medium heat, stirring occasionally, until the mixture turns light amber and a syrup thermometer registers 160°C (320°F), about 10 minutes. Remove from heat and stir in 4 cups of chips. Immediately transfer the mixture to a baking sheet and spread into a thin layer. Gently press the reserved chips on top and let the toffee set.
- Place about 3/4 of the chocolate in a glass microwave-safe bowl and microwave for 30 seconds. Stir, then continue heating in 30-second intervals, stirring, until completely melted. Add the remaining chocolate and microwave until smooth, about 4 minutes.
- Drizzle the chocolate over the toffee. Set aside to let the chocolate set, about 20 minutes. Break the toffee into pieces.
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