Description
Decadent cookie crust bars topped with pecans, smooth dark and milk chocolate, crispy potato chips, and a drizzle of caramel.
Ingredients
Units
Scale
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 sticks of butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 1/4 cups all-purpose flour
- 1 cup chopped toasted pecans
- 1 cup dark chocolate, melted
- 1 cup milk chocolate, melted
- 1 cup crispy potato chips
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, beat the melted butter, brown sugar, and white sugar together until well blended.
- Add in the vanilla extract and eggs, one at a time, beating well after each addition.
- Using a spatula, stir in the salt, baking soda, and flour until just combined.
- Fold in the chopped toasted pecans.
- Spread the dough evenly into a greased 9×13 inch baking pan.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, spread the melted dark chocolate over the cookie crust, followed by the melted milk chocolate.
- Evenly distribute the crispy potato chips over the chocolate layer.
- Drizzle the caramel sauce over the top of the potato chips.
- Allow the bars to set at room temperature or refrigerate until the chocolate is firm.
- Cut into bars and serve.
Notes
Store these bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For a twist, try using flavored potato chips like barbecue or jalapeño. Ensure the bars are completely cooled before cutting to maintain clean edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25
- Sodium: 220
- Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 35