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.
|1. In a large pot on medium-low heat, add melted browned butter and marshmallows. Stir continuously until marshmallows are completed melted.|
|2. Add potato chips to melted marshmallow mixture. Gently stir to completely coat chips.|
|3. Gently incorporate chocolate chips, butterscotch chips, chopped honey roasted peanuts, toasted coconut shreds to pot.|
|4. In a greased 2″ half hotel pan, evenly press potato chip mixture into pan. Lightly press the mixture down to help with cohesion.|
|5. Let potato chip mixture cool to room temperature and set.|
|6. Flip hotel pan over cutting board to remove potato chip mixture from pan.|
|7. Garnish potato chip mixture with a drizzle of chocolate hazelnut spreaad and flaked sea salt.|
|8. Cut into 2″x2″ squares. Serve ambient temperature.|
Do not compress chip mixture too hard into the pan to avoid toothpack.
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