Chocolate Potato Chip Pie Bars

THESE ARE CRACK.

I know, I know … hyperbole much? But seriously, these are irresistible to the point where it’s almost unconscionable.

I first discovered this recipe, labeled “PMS Pie,” while scanning the HuffPost front page for something work-related. (We do God’s work, people.) It was hard to ignore the perfectly browned potato chip crust or the gobs of melted chocolate or the drizzles of caramel on top.

Within a week, I had sent the recipe to almost everyone I know, talked about it incessantly and decided that I needed to turn it into the infinitely more portable “chocolate potato chip pie bars” for Mili’s bachelorette. It’s fitting — these bars are the happy marriage of two of my (and her) favorite forms of junk food, and salty-sweet has proven to be a long-lasting, always satisfying union.

The recipe is insanely easy, especially if you don’t go through the extra step of making your own caramel. (But you should — homemade salted caramel is delicious.) They’re very adaptable too: I used plain rippled chips, but kettle chips could also work. Dark, milk, or even a mix of chocolates would be delicious, and if you don’t have walnuts, top the bars with chopped pecans or almonds instead.

Your minimal effort is rewarded with the most addictive junk food a girl could imagine.. Good luck sticking to just one — we ate the entire pan in one night.

Chocolate Potato Chip Pie Bars
Adapted from the Cupcake Project
Makes 1 11-x-7-inch pan of bars

– 1 cup whole milk or heavy cream

– 3/4 cup sweetened condensed milk

– 2 large eggs, room temperature

– 1/2 stick (4 ounces) unsalted butter, melted

– 5 heaping cups plain rippled potato chips (the rippled chips are the sturdiest)

– 2 10-ounce packages of dark chocolate chips

– 1/2 cup salted caramel, to taste (I used this oldie but goodie)

– 2 ounces chopped toasted nuts (optional)

1) Preheat the oven to 350F. Butter a 11-x-7-inch baking dish.

2) In a large bowl, combine the whole milk, sweetened condensed milk, eggs and melted butter. Add the potato chips and toss until the chips are coated in the milk mixture. Let sit for 5 minutes, tossing occasionally, until the chips have absorbed some of the liquid.

2) Place half of the potato chip mixture in an even layer at the bottom of the buttered baking dish. Spread half of the chocolate chips over the chips, then drizzle with some of the salted caramel.

3) Place the remaining potato chips in an even layer over the chocolate and caramel, then top with the remaining chocolate chips. Pour any remaining liquid from the potato chip mixture over top the pie bars. Top with the toasted nuts. (You can also scatter a handful of crushed potato chips over top.)

5) Bake for 35 minutes, rotating the dish halfway. Let cool for 30 minutes in the fridge, then drizzle with the remaining salted caramel. Cool completely, then slice into bars and serve.