We’re going to pause for a moment on the normal healthy food posts that I share and talk about these Chocolate Covered Potato Chips with Salted Caramel Peanut Butter Drizzle that I made the other day.
To be clear, I definitely should be sharing a healthy recipe. In 60 short days I will be on a boat in the Bahamas and it’s GO TIME on the healthy eating bandwagon. Not “yeah I totally had a salad for lunch then pizza for dinner but I’ll definitely not eat pizza tomorrow” bandwagon. It’s the “oh my god please anything but steamed broccoli again” bandwagon.
We’ve actually been doing pretty good in that area, but this weekend we’re in St. Louis for a baseball game (DISCLAIMER: we’re HUGE Cubs fans, but since we’ll be in the area we figured we’d check out a game) and a Mumford and Sons concert, then next weekend I am going on a girls weekend to Milwaukee, so I’m just hoping for enough willpower to keep some moderation and not completely undo all the good I’ve done this week.
So despite all of that happening, here I am giving you a super non-healthy recipe. I’m not sure if I should say ‘sorry’ or ‘you’re welcome’. Probably ‘you’re welcome’ because these chips are good. Like, ‘holy shit’ good.
This post is not sponsored. In fact, I’d be tempted to pay Jif to for this post. I don’t know who at Jif headquarters decided to make these whipped PB’s, but the person that said “hey guys, you know what flavor would be great in this whipped peanut butter? Salted Caramel” deserves a raise. That genius, is my hero.
Here’s my beef with caramel – it needs to be mixed with something or it’s too much. Whether it’s chocolate or salted caramel (like this gift sent from the peanut butter god’s), caramel is rich. It’s good, but there’s a reason you see it drizzled or as a filling in things. Unlike when your hair stylist lies to you and tells you ” you only need a nickel sized amount of shampoo” (because SERIOUSLY MY HAIR IS 5″ PAST MY SHOULDER), a little actually goes a long way when you’re in the caramel game.
The mix of chocolate and salted caramel peanut butter on the crisp chip is the perfect combination of sweet and salty. I’d tell you this is an easy and great idea for a potluck or party, and while I’d be right, good luck getting this stuff to your final destination without eating it all.
I promise I’ll be back to healthier recipes real soon, and I have some VERY exciting things coming with Creative Life Explored that I can’t share quite yet, but sit back, enjoy your chips, and thanks for sticking with me as I burn the midnight oil on this little blog of mine!
COMMENT BELOW: Have you ever had chocolate dipped potato chips? What are your thoughts?
PRODUCTS USED IN THIS RECIPE:
Serves 5 chips
- 25 chips (I used Reduced Fat Sea Salt Simply Ruffles)
- 1 cup milk chocolate chips
- 3/4 c. Jif Whipped Salted Caramel Peanut Butter
- Place a piece of parchment paper on a baking sheet (TIP: I spray my baking sheet with a little of Pam cooking spray so my parchment paper sticks down)
- In a small bowl heat the chocolate chips for 30 seconds. Stir, and heat for another 20 seconds.
- In a small Ziploc bag put the whipped Salted Caramel Peanut Butter. Seal the bag, removing all the air in the process. Work the peanut butter down towards one of the bottom corners. Set aside.
- Dip each chip halfway down into the bowl of chocolate and place it on the parchment paper.
- When finished with the chips, cut a SMALL corner out of the bottom of the Ziploc bag with your peanut butter.
- Drizzle peanut butter on top of the chips. Let chips cool for 20 minutes, then place in the freezer for 30 minutes to cool and harden the chocolate. Store in sealed tupperware in the fridge to keep the chocolate from melting.