Decadent cookie crust, laden with pecans, smeared with smooth dark and milk chocolate, topped with crispy potato chips and drizzled with caramel.
By Amrita Rawat
- 2 large eggs
- 2 tsp vanilla extract
- 1½ stick of butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tsp salt
- ½ tsp baking soda
- 2¼ cups all-purpose flour
- 1 cup chopped toasted pecans
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- 1 medium bag of potato chips of your choice
- Salted caramel sauce (homemade or store-bought*)
- Preheat oven to 350 degrees F.
- Beat the butter and sugars together until blended.
- Add in the vanilla and eggs, one at a time, beating well.
- Use a spatula to stir in all the dry ingredients (flour, baking soda, salt).
- Stir in the pecans last.
- Press into the bottom of a 9x13 inch pan, lined with parchment paper (or 8x8 if you want it thicker)
- Bake for about 30 minutes or until golden on top.
- Once removed from the oven, sprinkle 1 cup dark chocolate chips and 1 cup milk chocolate chips over the cookie base.
- Let sit a couple of minutes and then use a spatula to smear the chocolate all over (You may need to put it back in the oven for a few minutes to melt the chocolate more).
- Once smeared and cooled for about 5 minutes (the chocolate should still be a little wet/warm, but not hot), stick pieces of potato chips all over the top.
- Drizzle with salted caramel sauce.
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.