Reeses Chocolate Covered Potato Chips Recipes

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Microwave chocolate in 30 second increments and stir between each time until fully melted.
• Dip each chip almost all the way in, then tap gently to remove excess chocolate.
• Allow to cool and dry on a baking sheet lined with parchment paper.

REESE'S CHOCOLATE COVERED POTATO CHIPS

Steps:

• 1. First go through your bag of chips and pick out the good ones (non broken)
• 2. Melt your peanut butter chips until smooth in the microwave. If peanut butter seems to thick for spreading add a teaspoon at a time of vegetable oil and stir in.
• 3. Using a pastry brush coat one side of each chip with peanut butter and place on wax paper to dry. If you don't have a brush you can dip, but the peanut butter won't go as far.
• 4. Next melt your bags of milk chocolate chips in the microwave until smooth. Same goes if to thick add a bit of oil until desired smoothness. Now brush both sides of chip and let dry. If needed repeat this step to get a nice good chocolaty coating.

CHOCOLATE-COVERED POTATO CHIPS

Steps:

• Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• In a small glass dish, combine chocolate chips and shortening.
• Heat in a microwave oven on high 1 1/2 to 2 minutes or until melted and smooth when stirred.
• Dip chips, one at a time, into chocolate, coating one half to three quarters of each chip.
• Pull chip against edge of dish to remove excess chocolate.
• Place chips on wax paper-lined baking pan.
• Let stand at room temperature 15 minutes, then refrigerate until set.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.