Potato Chip Bars Recipes

CEREAL AND POTATO CHIP BARS

Steps:

• Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides; coat with cooking spray. Melt the coconut oil in a large wide pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted, about 4 minutes. Stir in the vanilla.
• Add the potato chips, cereal and freeze-dried strawberries to the pot and stir to coat. Spread the mixture in the prepared pan and press firmly and evenly with oiled hands. Let cool completely, at least 1 hour.
• Lift the bars out of the pan using the foil overhang; discard the foil. Cut into squares.

PEANUT BUTTER AND POTATO CHIP LAYERED COOKIE BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper allowing paper to hang over 2 sides of pan. Spray paper with cooking spray. Secure overhanging paper with metal binder clips.
• In medium bowl, stir together graham cracker crumbs and butter until well combined. Press evenly in bottom of pan. Set aside.
• In small microwavable bowl, microwave peanut butter on High about 30 seconds until slightly melted. Add condensed milk; stir to combine.
• Layer half each of the potato chips, coconut flakes, peanut butter chips and chocolate chips on cracker base. Repeat with remaining chips and flakes. Pour peanut butter-condensed milk mixture as evenly as possible over layered toppings.
• Bake in center of oven 20 to 25 minutes or until condensed milk has melted into bars and edges begin to brown. Remove from oven to cooling rack. Cool completely, about 30 minutes.
• For bars, cut into 4 rows by 4 rows.

POTATO CHIP-CRUSTED MAGIC BARS

Steps:

• Preheat the oven to 350°F. Butter a 9x13" baking pan, preferably metal, and line with parchment paper so it overhangs by a couple of inches on the long sides of the pan.
• In a food processor, pulse the potato chips with the flour until they resemble coarse bread crumbs. Pour in the 4 tablespoons butter and pulse until the chips are evenly moistened and finely chopped. Press the mixture into the prepared baking pan.
• Bake for about 15 minutes, until the crust is dry and very lightly browned. Let cool.
• Pour the sweetened condensed milk over the crust and tip the pan so it forms an even layer. Scatter the chocolate chips, coconut, and nuts on top and use a fork or the back of a spoon to press the ingredients into the sticky condensed milk.
• Bake for about 25 minutes, until the coconut is toasted and the condensed milk is lightly browned at the edges. Transfer to a rack and let cool.
• When the bar is cool, use the parchment paper to lift it out of the pan. Cut into any size squares you desire and serve.