ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Caramel-Pecan Potato Chips

Oxmoor House
Prep time 34 mins
Cook time 12 mins
Yield about 9 dozen
These chips are best served the day they're made. Use the thickest ridged potato chips you can find.


  • 1 (13-oz.) bag thick ruffled potato chips (we tested with Wavy Lays)
  • 1 (14-oz.) bag caramels (we tested with Kraft)
  • 1/3 cup whipping cream
  • 1 (11.5-oz.) bag milk chocolate morsels
  • 2 tablespoons shortening
  • 1 cup finely chopped pecans, toasted

How to Make It

  1. Spread whole potato chips in single layers on parchment paper-lined wire racks. Combine caramels and cream in a heavy saucepan over low heat, stirring constantly, until smooth; remove from heat. Drizzle caramel over chips.

  2. Melt milk chocolate morsels and shortening in a small bowl in microwave at HIGH, 1 1/2 to 2 minutes, stirring after 1 minute; cool slightly. Drizzle chocolate over caramel on potato chips; sprinkle with pecans. Cool until chocolate and caramel harden.

Christmas with Southern Living 2008