Every other week, Jonny goes to Costco and comes home with a 2 lb bag of sea salted Kettle chips. Whether we need them or not. Whether the bag he bought two weeks ago is gone, or not. 

And, those chips are my kryptonite. There is absolutely zero way I can eat just one of the damn things. (Yes, sorry Lay’s. I’m using your slogan on better tasting chips.)

The other day, on complete whim, I thought it might be fun to melt some dark chocolate and then dunk some of the excess of Kettle chips we’ve accumulated into it. Great idea.

On a second whim, I decided to sprinkle a bit of crushed Heath bar toffee onto the chocolate dipped chips. Even greater idea.

This little ‘snack’ literally took five minutes to make… and even less time to devour. If you’ve got a bag of kettle chips and some extra chocolate laying around, give them a go.

You can thank me later.

Dark Chocolate Toffee Potato Chips
(makes just enough. sounds legit, right?)
10 thick cut Kettle chips with sea salt
2 oz (1/2 cup) good quality dark chocolate (I used Trader Joe’s Pound Plus Dark Chocolate)
1/4 cup toffee bits (I used Heath bits)

Line a sheet pan with parchment paper and set a wire rack on top.

In a small, microwave safe, bowl. Melt the chocolate for 30 seconds, stir, then melt again for another 30 seconds. Stir to melt completely.

Dip each chip into the melted chocolate and sprinkle a bit of toffee onto both sides. Stand the chips in the wire rack with the undipped side down so the chocolate can set without smearing the dipped perfection:

Chocolate-Toffee-Kettle-Chips_2(Pretty clever, huh?)

Throw the sheet pan into the fridge for around 15 minutes, or until the chocolate is set.

These are seriously the perfect blend of salty, sweet, buttery, crunchy goodness. No other possible way to describe them. Indulgence snack perfection.

You know you want one.

Chocolate-Toffee-Kettle-Chips_1OMFG. SO GOOD.