Ingredients
3cupssemi-sweet or dark chocolate chips
14ozsweetened condensed milk,1 can
1½tspvanilla extract
3handfulsKettle Brand Potato Chips,crumbled
½cupcaramel sauce
Preparation
Line the bottom and edges of an 8×8-inch baking pan with parchment paper or aluminum foil.
In a saucepan, stir together chocolate chips and condensed milk until combined. Heat over medium-low heat until the chocolate chips are completely melted, stirring often so that the bottom does not burn. Stir in the vanilla until combined.
Immediately spread the mixture evenly into the prepared baking pan, and then press the crumbled kettle chips into the surface of the fudge. Be sure to press them down into the fudge just a bit so that they’ll actually stick. Or poke some of the chips in so that they’re sticking straight up a bit.
Drizzle the top of the chips with the caramel sauce.
Refrigerate for at least 2 hours or until the fudge is chilled and firm.
To cut the fudge, carefully lift up the parchment or foil and transfer the block of fudge to a cutting board. Peel back the parchment or foil, and then use a large knife to slice the fudge into desired size of pieces.
