If you love all things sweet and salty, you need this recipe for Potato Chip Toffee! Featuring a crisp layer of salty potato chips, an easy homemade toffee sauce, and a top layer of melted chocolate.
It's the perfect sweet treat for gifting and is simple enough for beginners - no candy thermometer required!
This easy potato chip toffee recipe is the perfect blend of sweet and salty, crunchy and smooth. It's a great recipe for any time of year, but it really shines during the holiday season!
Made with basic ingredients like butter and brown sugar, it's the most amazing way to transform a handful of supplies into a decadent treat.
Best of all? It's perfect for gifting, and looks lovely tucked into a decorative tin!
Why You'll Love It:
- 5 simple ingredients. This recipe uses ingredients you probably already have on hand to make a delicious (and easy) homemade toffee - no corn syrup or toffee bits needed.
- Great for the holidays. Whether you're looking for easy food gifts or something to lay out for your guests, this potato chip candy is a great choice.
- Quick and easy. This recipe isn't at all fussy and can even be made with kids for fun (and yummy) memories.
- Sweet and salty. The perfect flavor combination!
Ingredients
- Potato chips: We tested a few different options, and surprisingly, Lay's Classic chips came out on top. Their smooth texture is perfect and barely detectable. Wavy chips were tested as well, and they work great if that's what you prefer - but there was a clear winner with our testers.
- Chocolate chips: We tested both milk chocolate and semi-sweet chocolate chips. I thought for sure semi-sweet would win, but testers preferred milk chocolate - and I did too! They are extra sweet and creamy, which is a nice contrast to the crunchy and salty potato chips.
You'll Also Need:
- Unsalted butter
- Brown sugar
- Vanilla extract
Recommended Tools:
- Sheet pan (or rimmed baking sheet)
- Parchment paper
- Silicone spatula
How to Make Potato Chip Toffee
Before you get started: Preheat the oven to 400ºF (204ºC) and crush the potato chips gently. I recommend doing this in a plastic storage bag and using the bottom of a measuring cup to break them into bite-sized pieces.
- Line a rimmed baking sheet with a generous amount of parchment paper (enough to form an edge/lip). Add the crushed potato chips, leaving a 1" margin around the edge.
- Prepare the homemade toffee. Add the butter and brown sugar to a medium saucepan and melt over medium heat.
- Continue to stir as the butter melts, bringing the mixture to a boil. Once a boil is reached, allow to boil for no more than 30 seconds (no stirring during this time). Remove from the heat, then stir in the vanilla extract.
- Pour over the chips. Immediately drizzle the butter and brown sugar mixture over the potato chips, working in a back-and-forth and up-and-down motion. The chips do not need to be completely covered, they toffee will rise during baking.
- Bake at 400ºF for 5-7 minutes or until the toffee bubbles up over the potato chips.
- Add the chocolate chips. Sprinkle the chocolate chips evenly over the surface of the hot toffee mixture. Immediately return to the oven for 2-3 minutes, or until the chocolate is melty. Note: Chocolate can seize if overheated, so watch it closely!
- Spread the chocolate. Use the back of a silicone spatula (or offset cake spatula) to quickly spread the melted chocolate into a smooth and thin layer.
Chill Until Set
Allow the baking sheet to cool at room temperature for 1-2 hours, or until the baking sheet has cooled to room temperature.
Cover the baking sheet and place in the refrigerator to chill until completely firm (about 4-8 hours, or overnight).
Slicing and Serving
- Once completely chilled, slice the parchment paper from the baking sheet and place it on a cutting board.
- Use a sharp knife to divide it into 16 (or more) individual pieces.
- Keep refrigerated (in an airtight container) until ready to serve.
Storing Leftovers
Transfer leftover pieces to an airtight container, using layers of parchment paper to prevent them from sticking together. Keep refrigerated and store for 7-10 days.
Tips for Gifting
- Prepare in advance so you have lots of time to chill the candy before you plan on delivering the gift.
- Pack them into decorative tins or boxes.
- Line the tin or box with decorative parchment paper.
- Include the written recipe on an attached recipe card.
- Top with festive sprinkles (if desired) as the chocolate cools.
Expert Tips
- Use a little extra parchment paper. Leaving enough paper to form an edge prevents the toffee from leaking onto the pan, which can cause a sticky mess!
- Spread the chocolate while it's still hot. Waiting can cause the chocolate to appear lumpy and clump together instead of smoothing out into an even layer.
- Don't overheat the chocolate. When chocolate chips are overheated, they will "seize" which causes the chocolate to become stiff rather than spreadable.
More Easy Food Gift Ideas:
If you loved this recipe for Potato Chip Toffee, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Potato Chip Toffee
This potato chip toffee with chocolate is the perfect blend of sweet and salty! Best of all? It's SO easy to make and great for gifting.
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Servings: 10
Calories: 430kcal
Ingredients
- 4 cups lightly crushed potato chips we preferred Lays classic to wavy types (178g)
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar (220g)
- 1 teaspoon vanilla extract optional
- 2 cups milk chocolate chips or semi-sweet
Instructions
- Preheat the oven to 400ºF (204ºC) and line a 10 x 15" jelly roll or rimmed sheet pan with parchment paper (leave enough to go up the edges).
- Lightly crush your potato chips by placing them in a plastic storage bag and gently hitting them with the back of a measuring cup. Measure out 4 cups.
- Spread the chips out evenly over the prepared sheet pan, leaving 1 inch of margin around the edges. Set aside.
- Add the butter and brown sugar to a medium saucepan. Heat over medium heat, stirring often, until the butter is melted.
- Cook the butter and brown sugar together until it comes to a boil and blends into a smooth sauce (prior to this point the butter stays separate from the brown sugar). Do not allow the mixture to boil for longer than 30 seconds.
- Remove from the heat and stir in 1 teaspoon of vanilla extract.
- Pour the toffee mixture evenly over the potato chip layer; they do not need to be completely covered, just aim to distribute it evenly.
- Place the sheet pan in the oven and bake for 5-7 minutes, or until the toffee bubbles up and covers the potato chips.
- Remove from the oven and immediately sprinkle the chocolate chips evenly on top.
- Return the baking dish to the oven for 2-3 minutes, just until the chocolate chips begin to melt (they will change color, but you won't see them actually melt into a puddle).
- Remove the baking sheet from the oven and use a silicone spatula or spoon to spread the hot chocolate into a smooth, melted layer.
- Allow to cool at room temperature for 1-2 hours, then transfer to the refrigerator to chill for 4-8 hours (or overnight).
- Once chilled into a single solid layer, remove it from the refrigerator and use a sharp knife to divide the larger sheet into smaller pieces.
- Serve and enjoy, or transfer to an airtight container for storage.
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Storing: Transfer to an airtight container and store in the refrigerator for up to 7-10 days, storing layers between sheets of parchment or waxed paper. If desired, you can freeze them for up to 2 months in a freezer-safe bag.
What chips should I use? We tested a few different types, including various brands of wavy chips (like Lays and Ruffles), and were surprised by the clear winner: Lay's classic (AKA smooth chips). I thought the wavy chips would win because of their texture, but we had a unanimous winner with Lay's. All of them tasted pretty great, so you can use whatever you have on hand.
What chocolate should I use? Again, we tested various combinations, and I was once again surprised by the winner: milk chocolate. Semi-sweet is a great all-purpose chocolate and thought that would melt best and pair with the salty chips the best, but the milk chocolate provided contrast and smoothness that made for an extra delicious result.
Nutrition
Calories: 430kcal | Carbohydrates: 45g | Protein: 0.3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 11mg | Potassium: 144mg | Fiber: 0.01g | Sugar: 42g | Vitamin A: 567IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.2mg
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Dorothy Bigelow says
This is just like the popular "Christmas Crack" (or saltine cracker toffee), but made with potato chips instead for the ultimate sweet and salty combo. It's AMAZING!