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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