At a Glance
- Prep Method: Baked
- Special Requests: Kid Friendly
- Cuisine: American
- Yield: 15
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Potatoes USA
Crunchy potato chips mixed with chunks of dark chocolate, butterscotch, toasted coconut shreds, honey roasted peanuts, browned butter, and gooey marshmallows. Finished with a sprinkle of flaked sea salt.
Ingredients
- 1/2 cup Unsalted Butter (melted) or Brown Butter (melted)
- 4 cups Mini Marshmallows
- 5 cups Frozen Potato Slices, Deep Fried (Deep fried into crispy potato chips, lightly crushed to ~1-2″ pieces) or substitute plain salted kettle chips
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/4 cup Butterscotch Chips
- 1/3 cup Honey Roasted Peanuts (Roughly chopped)
- 1/3 cup Toasted Coconut Shreds
- 1/8 teaspoon Large Flaked Sea Salt or Kosher Salt
- 1 1/2 Tablespoons Chocolate Hazelnut Spread
Preparation
1. In a large pot on medium-low heat, add the butter, stir until melted, and add the marshmallows. Stir continuously until marshmallows are completed melted. |
2. Add potato chips to melted marshmallow mixture. Gently stir to completely coat chips. |
3. Gently fold into the mixture the chocolate chips, butterscotch chips, chopped honey roasted peanuts, and toasted coconut shreds. |
4. In a greased 2-inch deep (15”x10” baking dish) or a 1/2” hotel pan, gently press potato chip mixture into pan. Lightly press the mixture down. |
5. Let potato chip mixture cool to room temperature and set. |
6. Flip pan over cutting board to remove potato chip mixture. |
7. Garnish potato chip mixture with a drizzle of chocolate hazelnut spread and flaked sea salt. |
8. Cut into 3″x3″ squares. Serve and enjoy at room temperature |
Variations
- Do not compress the chip mixture too hard into the pan.