Chocolate-Caramel-Pecan Potato Chips

These chips are best served the day they're made. Use the thickest ridged potato chips you can find.

Yield: about 9 dozen
Recipe from Oxmoor House

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  • 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


  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.
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