Chocolate Potato Chip Bark
A sheet of sweet chocolate topped with salty potato chips and broken into pieces making it the easiest snack!
Servings: 8 servings
Calories: 237kcal
Equipment
- small saucepan or microwave-safe bowl
- quarter sheet pan see notes
Ingredients
- 2 cups chocolate candy melts
- 2 cups broken potato chips see notes
Instructions
- Line a quarter sheet pan with parchment paper or non-stick foil.
- Melt the chocolate on the stove or in the microwave. On the stove, melt over low heat stirring constantly. Remove from the heat before fully melted and continue stirring. In the microwave, melt at 50% power for 30 seconds, then stir. Continue heating in 15 second increments, stirring between each, until mostly melted, then stir until smooth.
- Pour the melted chocolate onto lined pan and evenly spread over the lined pan.
- Cover the surface of the melted chocolate with broken chips. You may need to very lightly press the chips into the surface of the chocolate to ensure they stick.
- Refrigerate for at least 15-20 minutes, until the chocolate is fully set.
- Cut or break into pieces and enjoy!
Notes
A quarter sheet pan is about 9x13. If you don't have one, you can use a 9x13 baking dish, or use a half sheet pan (this is the common size of sheet pan) and don't spread the chocolate over the full surface. The edges don't need to be perfect since you're breaking it into pieces anyway!
After testing multiple types of potato chips, Ruffles or a kettle cooked sea salt chip works best. You'll want a thick, salty chip with a good crunch to it.
Nutrition
Calories: 237kcal | Carbohydrates: 27g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 137mg | Potassium: 255mg | Fiber: 1g | Sugar: 15g | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.3mg