While I was at the store the other day I noticed just how many new and different kinds of chocolate bars there are. There were just so many flavors, styles, and ingredients to choose from. And while I was curious to try them, I noticed that they were also really expensive. Candy bars are fun to eat, but they are also fun to share, so I made my own fancy candy bars and now you can too. They may not look as good as the bars at the store, but they will definitely cost less, and taste just as good.
1. Wash your hands.
2. For this recipe you will need a medium microwaveable bowl, a rubber spatula, a whisk, a sauce pan, a ¼ Cake 12inch X 8inch foil pan, the microwave and the stove.
If you are not allowed to use a microwave or the stove by yourself, you can ask an adult for help.
ChefElla’s Chocolate “Chip” Caramel Bars (10 -12 Servings)
2 bags Chocolate Chips, Semi-Sweet, Milk, or Dark Chocolate (11.5oz bags)
-Use your favorite kind. ChefElla is little and she really likes milk chocolate while her parents like dark.
1 bag Potato Chips, Thick Cut or Kettle Cooked (9 oz.)
Caramel Sauce (1 Cup) (If you do not want to make caramel sauce you can buy some at the store)
1 Cup Granulated Sugar, Cane or Beet
4 Tbl. Butter, Cut into Pieces
½ Cup Milk, Almond Milk, Half and Half or Heavy Cream
-Each kind of milk will give your caramel a different kind of texture and richness.
1 tsp Vanilla
1/8 tsp Salt, Kosher or Sea
3. Crush you bag of potato chips into bite sized pieces. Split the bag evenly between two bowls.
4. Add 1 bag of chocolate chips to your microwaveable bowl. Place the chocolate into the microwave for 25 seconds. Remove the bowl and mix. Return the bowl to the microwave for another 25 seconds. Remove the bowl and mix. Repeat the process until the chocolate is just smooth and not hot. Do not cook for longer than 25 seconds at a time and do not over heat. If you over heat the chocolate it will separate, become lumpy, and be inedible.
5. As soon as the chocolate is smooth, and you do not see any more chocolate chips, pour your chocolate into your foil pan. Spread the chocolate evenly over the entire pan using your rubber spatula (If you have a small offset baker’s spatula you can use that also. Sprinkle half of your chips on top of the chocolate. If you think one bowl of chips is too much, you do not need to add it all. Place your pan with the chocolate into the refrigerator to begin to cool.
6. To make your caramel sauce, add your sugar to the pan, place your sauce pan on the stove, and heat on medium. Stir the sugar slowly with your whisk. The sugar will begin to look lumpy and wet, and then it will turn into a light brown liquid. Higher heat is not better when making caramel. It will make the caramel taste burnt.
7. When the sugar is melted, add your butter piece by piece, and mix well incorporating the butter into the sugar. When the butter is incorporated, remove the pan from the heat and slowly pour the milk into the caramel while whisking the ingredients together. The caramel will bubble when you add the milk. Add your salt an vanilla to the pan.
8. Add the pan back to the heat and make sure the milk and sugar are mixed well. The caramel will come to a boil. Let the caramel boil for 1-2 minutes and then remove from the heat.
9. Pour your caramel into a heat proof measuring cup or plastic bowl and let cool for 10 minutes.
10. Remove your pan from the refrigerator and pour the caramel evenly over the chocolate and chips. Place the pan back in the refrigerator for 20 minutes.
11. Remove the pan from the refrigerator. Melt the second bag of chocolate following the same method you used for melting the first bag.
12. Pour the chocolate over the caramel and smooth out evenly over the entire pan. Take your other bowl of crushed potato chips and sprinkle over the top of the chocolate.
13. Let your chocolate chip bars set in the refrigerator for 3-4 hours
14. Remove the pan from the refrigerator. Using kitchen shears or a wire cutter, cut the foil pan at the corners and flatten the sides. The chocolate bar will separate from the pan. Slide a cutting board under the chocolate bar to remove it from the foil pan. Cut your chocolate bars to the size you would like.
To make your own favorite recipe try different fillings like pretzels, popcorn, nuts, dried fruits, cookies, or even beef jerky. Try different sauces like hot fudge, butterscotch, jam, or leave them out, and use your favorite chocolate to make your own favorite recipe.
ChefElla’s helpers can help by:
Measuring out the ingredients
Mixing the chocolate during warming
Breaking up and sprinkling the potato chips
Older helpers can help by:
Spreading out the chocolate and caramel into the pan