Potato Chip-crusted Magic Bars

Potato Chip-crusted Magic Bars

Found this recipe on Epicurious.com  I was intrigued by the use of “potato chips” (crisps to us Brits) in the base.

1 x 10oz bag plain salted crisps. (2 x 150g) preferably not thick cut

3 tbsp flour

4 tbsp butter (melted)

1 x 14 oz (390g) sweetened condensed milk

1 x 12 oz bag chocolate chips (about 240g)

1 cup coconut flakes, preferably unsweetened

1 cup salted smoked almonds or nut of your choice.  ( I used blanched almonds), roughly chopped

Preheat the oven to Gas 4/180ºC

Line a 9” x 13” baking tin with parchment paper so it overhangs the sides. (This helps to get it out of the tin)

In a food processor, pulse the crisps with the flour (I forgot the flour and it didn’t seem to make any difference) until they form fine breadcrumbs. Add the melted butter and pulse until the crisps are evenly moistened and finely chopped.

Press the mixture into the baking tin and bake for 15 minutes until the crust is dry and very lightly browned. Let the whole thing cool.

Pour the condensed milk over the crust and top the pan gently to form an even layer.  Scatter over the chocolate chips, coconut and nuts and press gently into the milk with the back of a spoon.

Bake for approximately 25 minutes until the coconut is toasted and the condensed milk is lightly browned at the edges.  Transfer to a wire rack and let it cool in the tin.

When the bar is cool, use the paper to remove it from the tin.  Cut into squares and serve.

The bars can be wrapped in foil and kept for 3 days at room temp. They can also but wrapped in plastic and frozen.

Notes:

The condensed milk I used didn’t specify whether it was sweetened.  It was sweet enough though, so any will do.