Potato Chip Chocolate Toffee

Sweet, salty, crunchy...can't imagine why a woman would love her some o' these.

Ingredients


2 sticks unsalted butter, plus more for the baking sheet

5 cups thick-cut potato chips

1 cup sugar

2 teaspoons vanilla extract

2 tablespoons apple cider vinegar or white vinegar

5 ounces bittersweet or semisweet chocolate, finely chopped

Directions

Line a baking sheet with foil and butter the foil. Set 1 cup potato chips aside; break the remaining 4 cups chips in half if they're large.



Combine the butter, sugar, vanilla and vinegar in a saucepan over medium-high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer registers 320 degrees F, about 10 minutes. Remove from the heat and stir in the 4 cups chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved 1 cup chips on top of the toffee and let cool.



Put about three-quarters of the chocolate in a microwave-safe glass bowl and microwave 30 seconds. Stir, then continue to microwave in 30-second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth, about 4 minutes.



Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break the toffee into pieces.



I used Lay's Natural Thick Cut Potato Chips, Kettle chips would probably be good too but the toffee is pretty chewy/crunchy..