A wonderful update to the Magic Bars of old, we all went crazy for these…they’re sweet and salty perfection. I found this recipe in, ‘Modern Potluck’ by Kristin Donnelly and I wouldn’t change a thing – enjoy!
Potato Chip Magic Bars
10 oz. plain, salted potato chips (this is a big bag or 2, I had to weigh mine)
3 T. flour (or rice flour)
4 T. butter, melted
1 can (300 mL) sweetened condensed milk
12 oz. chocolate chips
1 c. large, unsweetened coconut flakes
1 c. salted, smoked almonds (or your nut of choice), roughly chopped
Preheat the oven to 350 and butter a 9 x 13 metal cake pan and line it with parchment so it overhangs on 2 edges (I use metal clips to hold the paper to the pan).
In a food processor, pulse the potato chips with the flour until the mix resembles coarse bread crumbs. Pour in the butter and pulse until the chips are evenly moistened, then press this mix evenly into your prepared pan. Bake the crust for about 15 minutes until it’s dry and very lightly browned, then allow the crust to cool to room temperature.
Pour the condensed milk evenly over the entire crust, then scatter on the chocolate chips, coconut and almonds and use the back of a spoon to press these 3 ingredients gently into the sticky milk layer. Bake for another 15 to 20 minutes until the coconut is toasted and the condensed milk at the edges is lightly browned. Allow the pan to completely cool on a rack.
Once cooled, you should be able to lift out the whole pan using the parchment paper, onto a cutting board. Cut into squares or bars and serve as you wish.