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!