As the final course of the “Single ingredient: 3 courses” dinner that Amanda and I planned, dessert was the most difficult to plan. Again, flavor boredom was a big concern and while I had kept it a little different between the Potato and Mushroom Galette and the Curried Potato Dumplings, I didn’t want to get potato fatigue. As you know, I am a fan of chocolate and remembering how surprisingly delicious the salty-sweetness of chocolate chip potato chips are, I knew I wanted to put my own spin on that combination for this dessert.
This can, and probably should be made in advance so I made these desserts a day ahead of times since those dumplings were time consuming. This gave them enough time to chill and tempt me every time I opened the fridge. These are absolutely worth a try.
- 1/2 family sized bag of potato chips(about 2-2/12 cups when crushed)
- melted chocolate and potato chips for garnish
- 4 oz semisweet chocolate
- 1 pkg cream cheese
- 1/2 cup brown sugar for cheesecake
- 1 stick of butter
- 2/3 cup of brown sugar
- Butter the inside of six 3″ baking rings and place on wax paper, all on a baking sheet.
- Pour your potato chips into a smaller bag or into a bowl and crush with your hands until you have small but 1/4″ pieces. Once crushed you should have around 2 or 2 1/2 cups of chips.
- In a small saucepan over medium heat, melt the butter and then add the brown sugar and a pinch of salt.
- Still over the heat, stir the butter and sugar mixture until the sugar is no longer grainy and the mixture begins bubbling (about 3-5 minutes). Continually stir for 1 additional minute and remove from heat.
- Add the potato chips to the caramel mixture and stir until all the chips are coated and everything is well incorporated.
- Spread this potato chip caramel into the bottom of each of the rings and chill for at least 1 hour.
- Melt the chocolate by microwaving in a heat proof bowl for 30 second intervals and stirring in between each interval until chocolate is smooth.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on on medium speed until smooth.
- Add the melted chocolate and mix on medium speed for an additional 2 minutes, scraping down the sides of the bowl if necessary.
- Spoon the cream cheese mixture onto the tops of your cooled bases and chill for an additional hour.
- At this point you can remove the rings (a knife run around the edges can help separate them) and top with chocolate covered potato chips if desired. Enjoy!