12 ounces 12 oz milk chocolate (I used candy melts)
12 ounces rippled potato chips
14 ounces caramels, unwrapped
3 Tablespoons half and half
4 ounces Heath Bar Brittle
12 ounces rippled potato chips
14 ounces caramels, unwrapped
3 Tablespoons half and half
4 ounces Heath Bar Brittle
Line baking sheets with wax or parchment paper and set aside. Put caramels and half and half in a microwave safe bowl and microwave for about 3 minutes, stirring every 30 seconds. Stir until melted and creamy.
Using a pastry brush, lightly brush the melted caramel halfway down both sides of the potato chips. Be sure to brush only a light coat, or the chips will get too soggy. Place on lined baking sheets to set for about 30 minutes.
Melt the chocolate in a microwave safe bowl and dip the caramel coated chips about a third of the way, allowing the excess to drip off. Sprinkle the Heath Bar bits on the melted chocolate and place back on the wax paper to set for about 2 hours.
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