Crunchy Salty Sweet

Considering my blog name, I always love when I’m able to share recipes that truly embody my love of crunch, salt and sweet. Last summer I experimented for the first time adding potato chips into a dessert…and the results pretty much spoke for themselves (delicious, unique, crunchy…salty…sweet, lol).

So, it was only a matter of time until I found a new way to get chips into a dessert. The instant I saw these bars that had a rice krispie treat center, with potato chips instead of rice krispies, I knew they had to be in my belly!

Preheat oven to 350 degrees. Line a 9×13 pan with foil and spray with cooking spray.

In a stand mixer, or by hand, cream together the butter and sugar for 2-3 minutes.

Add the eggs and vanilla, and mix thoroughly.

Sift in the flour, baking powder, and salt, and mix to combine, being sure not to overmix.

Spread the batter into the prepared pan. I wet my hands with cold water, and pressed the dough into the pan evenly.

Bake for 22 minutes, or until lightly brown.

Let cool.

While the blondies are cooling, melt butter and marshmallows until they become a cohesive, melty mixture.

Add in the crushed potato chips, and mix until all of them are coated.

Pour the chips over the blondies, and press (again, I found it easiest to wet my hands before doing this) into an even layer.

In a microwave-safe glass bowl, heat the chocolate chips in 30 second increments, stirring between each. Repeat until the chocolate is fully melted and spreadable.

Pour the chocolate over the marshmallow-chip layer and spread as evenly as you can.

Optionally, add a bit of flaked sea salt on top of the chocolate, while it’s still wet. (I skipped this in fear that the potato chips were already so salty, but the marshmallow totally tames the salt-level of the chips and I will definitely do this step next time!)

Let the chocolate set, then remove (by lifting foil), then cut into squares and devour.

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Adapted from: Back for Seconds – from Brownies, Blondies and Bars

Makes: 24 blondies

Prep: 10 minutes, Cook: 30 minutes, Total: 40 minutes

Blondie layer:

• 1 stick (1/2 cup) unsalted butter at room temperature
• 1 3/4 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Marshmallow layer:

• 4 tablespoons unsalted butter
• 10 oz bag (6 cups) mini marshmallows
• 8 oz bag (about 4 1/2 cups) crushed kettle potato chips 

Chocolate layer:

• 2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 9×13 pan with foil and spray with cooking spray.

In a stand mixer, or by hand, cream together the butter and sugar for 2-3 minutes.

Add the eggs and vanilla, and mix thoroughly.

Sift in the flour, baking powder, and salt, and mix to combine, being sure not to overmix.

Spread the batter into the prepared pan. I wet my hands with cold water, and pressed the dough into the pan evenly.

Bake for 22 minutes, or until lightly brown.

Let cool.

While the blondies are cooling, melt butter and marshmallows until they become a cohesive, melty mixture.

Add in the crushed potato chips, and mix until all of them are coated.

Pour the chips over the blondies, and press (again, I found it easiest to wet my hands before doing this) into an even layer.

In a microwave-safe glass bowl, heat the chocolate chips in 30 second increments, stirring between each. Repeat until the chocolate is fully melted and spreadable.

Pour the chocolate over the marshmallow-chip layer and spread as evenly as you can.

Optionally, add a bit of flaked sea salt on top of the chocolate, while it’s still wet. (I skipped this in fear that the potato chips were already so salty, but the marshmallow totally tames the salt-level of the chips and I will definitely do this step next time!)

Let the chocolate set.

Remove (by lifting foil), then cut into squares and devour.