Salted Chocolate Caramel Crunchers

Dan and I have an ongoing dispute regarding our chip-to-dip ratios, whether it be a plate of heaping nachos we are eating or chips & salsa or these delicious Crunchers. He prefers more crunch and less goo. I prefer tons of goo and minimal crunch. We both swooned upon tasting these deliciously crunchy morsels of sweet-and-salty yumminess. I loved them just as they were. Dan added an extra chip to each bite. 

These are perfect party appetizers or a quick and easy post-dinner/pre-bedtime snack. I love the contrast of the crunch-goo and also salt-sweet. Yum! Please don't judge, but I had a few for breakfast this morning. I couldn't help myself!

Line 2 large baking sheets with wax paper. Coat generously with cooking spray and set aside.

In a medium bowl, combine:

11-oz. bag caramel bits or individually wrapped caramels (unwrapped)

2 tablespoons water

Microwave in 30-second intervals, stirring after each, until smooth. Dip 70(ish) kettle chips (original; unflavored) halfway into the melted caramel.

Place them onto the prepared baking sheets.

Place the baking sheets in the refrigerator for a minimum of 10 minutes, or until the caramel is hardened.

Remove the caramel-covered chips from the refrigerator and transfer the wax papers to a flat surface. Place a clean sheet of wax paper over each baking sheet and coat with cooking spray.

Add a 10-oz. bag of chocolate chips (milk or dark) to a medium bowl.

Microwave in 30-second intervals, stirring after each, until smooth. Dip the caramel-covered chips into the melted chocolate.

Place onto the newly prepared baking sheets.

Sprinkle with sea salt (approximately 2 tablespoons total).

Place the baking sheets back into the refrigerator for a minimum of 10 minutes, or until the chocolate is hardened. Serve chilled or at room temperature.

I was mildly worried about the chips getting soggy, but within the 24 hours that these lasted in my home...sogginess did not happen. Be sure to use crunchy kettle chips to avoid that issue. ENJOY!

Salted Chocolate Caramel Crunchers

Crunchy, gooey, sweet and salty all in a single bite!

Contributed by Megan Porta from pipandebby.com.

Published Nov 18, 2013

Serves: 70

Total time: 30 min

Salted

Ingredients:

  • 11-oz. bag caramel bits or individually wrapped caramels (unwrapped)
  • 2 tablespoons water
  • 70 large original (unflavored) kettle chips
  • 10-oz. bag chocolate chips (milk or dark)
  • 2 tablespoons sea salt
Instructions:
  1. Line 2 large baking sheets with wax paper. Coat generously with cooking spray and set aside. In a medium bowl, combine the caramel bits and water. Microwave in 30-second intervals, stirring after each, until smooth. Dip each kettle chip half-way into the melted caramel and place on prepared baking sheets. Place in the refrigerator for a minimum of 10 minutes.
  2. Remove the caramel-covered chips from the refrigerator and transfer the wax papers to a flat surface. Place clean wax paper over the baking sheets and coat with cooking spray.
  3. In a medium bowl, microwave the chocolate in 30-second intervals, stirring after each, until smooth. Dip the caramel-covered chips into the melted chocolate and place onto newly prepared baking sheets. Sprinkle with sea salt and place in the refrigerator for a minimum of 10 minutes. Serve chilled or at room temperature.